Homemade Wheat English Muffins

Homemade Wheat English Muffins

Do you remember your first “adult” breakfast? The breakfast you ate after mom or dad no longer set out your cereal bowl and poured you a glass of orange juice? Mine occurred sometime during middle school–maybe my 7th grade year–and when I had full say over what I could eat for breakfast each morning, I choose the obvious: bread.

Wheat english muffins with a slather of peanut butter and jam. Wheat english muffins with a scrambled egg. Wheat english muffins with a dab of butter. You get the idea: I loved wheat english muffins. When I was pregnant with Lucy and horribly sick during my first trimester, I ate wheat english muffins by the dozen. Breakfast, lunch, and often dinner. We went through a bag every other day.

Homemade Wheat English Muffins

My love for wheat english muffins hasn’t diminished. In fact, I think I took my love to a whole new level on Sunday. Ryan and I made this beautiful batch of homemade wheat english muffins…and I don’t know if we’ll ever go back. These beauties only need 20 minutes of rising time before they’re on the skillet and in your oven. They rise beautifully and easily turn your kitchen into a bakery…the smell alone will make the time worth it. And they make the perfect vehicle for all kinds of goodness: spreads, eggs, avocados, melted cheese….you probably already have your favorite in mind.

Homemade Wheat English Muffins

2 1/4 cups whole wheat flour

2 1/4 cups bread flour

1 teaspoon salt

1 tablespoon sugar

1 teaspoon baking soda

2 teaspoons instant yeast

1 3/4 cups whole milk

3 tablespoons butter

1 large egg, beaten

Cornmeal, for dusting

In the bowl of your stand mixer, whisk together flours, salt, sugar, baking soda and yeast. Set aside. In a small saucepan, combine the milk and butter. Heat over low until butter just melts. Allow to cool slightly. Combine the milk mixture with the egg and the dry ingredients. Mix for one minute until dough comes together. The dough will be wet (this is good!)

Turn the dough out onto a floured surface and lightly roll into a one-inch high rectangle. Using a large biscuit cutter, cut out rounds of dough. Place on a cornmeal dusted cookie sheet. Sprinkle the tops of the english muffins with additional cornmeal. Cover with a kitchen towel and allow to rise for 30 minutes.

Preheat oven to 325 degrees Fahrenheit. Heat a cast iron skillet on low and cook the muffins 4-5 minutes per side, until crispy and brown. Place muffins on cookie sheet. Finish cooking the english muffins in preheated oven for 12-15 minutes.

These will keep for at least one week in an airtight container. Split muffins with fork and toast before serving.

29 thoughts on “Homemade Wheat English Muffins

  1. Julia

    I’ve never made homemade English muffins, and they look so wonderful!! I always loved the soft, airy inside. I hope you had a fabulous weekend and enjoyed these beauties to your heart’s delight!

  2. marcie

    I eat an English muffin almost every single day, and making them from scratch has been on my bucket list forever. These look amazing, Monet, and I can’t wait to make my own!

  3. Trisha

    These are gorgeous! I adore english muffins, and I think my favorite combination is butter + cinnamon sugar. I’ve never tried homemade before!

  4. TheKitchenLioness

    Monet, these English muffins look wonderful – I do not think that I ever attempted to make some myself but looking at your wonderful post, I do not think there is a reason not to make them. Short rising time is always good when you want to feast on something delicious and homemade! I think I would go for some local honey or avocado with these…
    Thanks for sharing the recipe!

  5. Jessie

    These look amazing, Monet! I think the first breakfast I made myself was eggs in the microwave, which probably turned out awful 😉 I’d much rather have had one of these English muffins instead!

  6. Eileen

    My first adult breakfasts were all liquid! Tea, tea, tea, coffee once in a while, tea. English muffins are far more likely to be a bedtime snack at our house. Of course, there is also usually a cup of tea in that case, too. These sound wonderful, especially with lots of butter. :)

  7. Pam

    They look delicious, Monet! We love English muffins, but I’ve never thought of making them. Thanks for great post and have a good week!

  8. Joyti

    I don’t remember my first adult breakfast, but this would have been perfect. These look great. They rose up so well and look tall and fluffy :)

  9. Monica

    I share your love of English muffins, Monet! I’m about to go have my whole wheat english muffin with PB for breakfast right now. Kudos for making your own. They look wonderful! I want to grab one and put some ham & eggs in between!

  10. Gayle @ Pumpkin 'N Spice

    These English muffins look fabulous, Monet! They remind me of my childhood, too. I loved spreading butter on them and watch it melt into the nooks, and then topping it with lots of peanut butter! And hey, I still do that! :) This whole wheat version sounds amazing. Definitely going to try this out!

  11. Helen @ Scrummy Lane

    I can’t remember the last time I had an English muffin (well, actually in England we just call them muffins!) but I know I would love to have some on hand for a whole week (if they lasted that long before getting devoured, which I doubt!)
    I love that you’ve made these whole wheat. :-)

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