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.
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.
Your recipes lately have been right up my alley. I can’t wait to try these.
Home-baked English muffins have long been on my cooking bucket list. These look great, I love that you used the whole wheat flour. : )
I don’t know if I can remember the time when I got to choose my own breakfast. I suspect it might have been quite late in life as I was not a morning person and would just eat what was put in front of me!
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!
What beautiful English muffins!! I’ve never tried making my own, but so want to!
Oh my! I love English Muffins too, these sound so easy to make… must try asap!
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!
Monet I love this recipe, they look so rustic. I have just started experimenting with bread and made wholewheat pitas the other day and you’re so right, you just can’t go back to the shop bought stuff x
These are gorgeous! I adore english muffins, and I think my favorite combination is butter + cinnamon sugar. I’ve never tried homemade before!
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!
Andrea
English muffis look wonderful.. Never tried making them before but will definitely be making them soon.. thanks for sharing:)
I have made English muffins exactly once, and they were not nearly as beautiful as these.
I have never been a big fan of english muffins, but I’ve never had a homemade one either. Need to check them out.
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!
In the Fall and Winter I become a English Muffin fanatic enjoying one for breakfast every single morning. I can’t wait to try your recipe to serve on chilly days!
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. 🙂
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!
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 🙂
Hey this is a great idea! One of those things you just buy without thinking, Id love to try making these at home!
I never thought of making English muffins, yet I love eating them! What a great idea!
Wow! Sheer perfection! I’d love one toasted with lots of melty butter…so good!
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!
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!
i dont know why i dont eat alot of english muffins because i like it a lot too..making it at home looks so much healthier and easy.
These look PERFECT!!! Must try myself sooooooon 🙂
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. 🙂
These are beautiful, Monet! I’d love to make them and enjoy fresh English muffins!
Homemade english muffins is def on my must-try-to-bake list. These look so fluffy and perfect!
1-I love english muffins
2-Love em even more when they’re whole wheat
3-love em EVEN MORE when they’re homemade and so quick and simple!!