Whole Wheat English Muffins

For this month’s Bread Bakers challenge, Cali’s Cuisine choose the theme whole grains. We had to bake any yeast or chemically leavened bread keeping at least half of the grains whole. I chose whole wheat as the whole grain and made these quick and easy English breakfast muffins.

These whole wheat English muffins are just perfect to make for your weekend breakfast as they need only 20 minutes to rise and 15 minutes to bake. You can toast the muffins and slather with your favorite jam or butter, or serve with eggs. These whole wheat muffins are great for sandwiches too. Once the muffins are cooled, store in an airtight container at room temperature for up to 2 weeks! Recipe adapted from here.

Whole Wheat English Muffins

Print Pin Recipe

Servings 10 – 12

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Ingredients

• 1 ¾ cups whole milk
• 3 tbsp unsalted butter
• 1 large egg
• 2 ½ cup whole wheat flour
• 2 cup all-purpose flour
• 2 tsp instant yeast
• 1 tsp baking soda
• 1 tbsp sugar
• 1 ¼ tsp salt
• Semolina flour or cornmeal for dusting

Instructions

• In a small saucepan, heat the milk and butter over medium heat until the butter has melted. Set aside.
• In a large mixing bowl, beat the egg. Add the flours, yeast, sugar, baking soda and salt. Mix well with a wooden spatula.
• Add the milk-butter mixture and combine everything with a wooden spatula. Knead the dough for about 5-6 minutes.
• Transfer the dough to a floured surface and roll out to 1-inch thickness. Using a round cookie cutter, cut out the muffins, re-rolling the dough as needed.
• Place them on a baking tray dusted with semolina flour or cornmeal. Cover with a towel and let the dough rise for 20 minutes.
• Preheat the oven to 160 °C | 325 °F. Heat a non-stick pan and cook the muffins on low heat for about 4-5 minutes per side or until crispy and brown.
• Place them on a baking tray and bake for 15 minutes. Toast the muffins before serving.

Notes

• I used instant yeast, so I did not proof it. If you are using active dry yeast, add to warm milk and let it sit until frothy.
• The dough will be little sticky after kneading but do not add more flour. Generously flour the surface and cut out rounds.

Course: Breakfast

Cuisine: American

Whole Grains themed #BreadBakers:

• Blueberry Banana Oat Bread from Hezzi-D’s Books and Cooks
• Bublik – Russian Bagels from Sara’s Tasty Buds
• Bulgur Wheat Bread from Food Lust People Love
• Cilantro and Garlic Oat Bread from Simply Veggies
• Corn Pizza on Multigrain Crust from Cook’s Hideout
• Gluten Free Honey Oat Bread from A Day in the Life on the Farm
• Kitchen Sink Bread from What Smells So Good?
• Multigrain Country Bread from La cocina de Aisha
• Potato Whole Wheat Dinner Rolls from Passion Kneaded
• Rosemary, Garlic, and Parsley Whole Wheat Bread from Karen’s Kitchen Stories
• Tomato and Rosemary Einkorn Focaccia Rounds from A Shaggy Dough Story
• Whole Grain Maple Oat Scones from Cali’s Cuisine
• Whole Grain Oatmeal Blueberry Banana Bread from Hezzi-D’s Books and Cooks
• Whole Grain Zucchini Macadamia Bread from The Schizo Chef
• Whole Wheat English Muffins from Spill the Spices
• Whole Wheat Date Nut Bread from Magnolia Days
• Whole Wheat Naan from Spiceroots