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How to Make Honey Whole Wheat English Muffins - A Step-by-Step Guide

English muffins are a classic breakfast item that many people enjoy. However, store-bought English muffins can often be packed with preservatives and other additives. Making your own English muffins at home can not only be a fun and rewarding experience, but it also allows you to control the ingredients and create a healthier version of this beloved breakfast staple. And what better way to make them healthier than by using whole wheat flour and adding the sweetness of honey?

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Ingredients

  • 1 (.25 ounce) package active dry yeast
  • ⅓ cup warm water
  • 1 ½ cups bread flour
  • 1 ½ cups whole wheat pastry flour
  • 1 ¾ teaspoons kosher salt
  • ½ teaspoon baking soda
  • ⅓ cup whole milk yogurt
  • ⅓ cup whole milk
  • 2 tablespoons salted butter, melted
  • 2 tablespoons honey
  • 1 tablespoon coarse cornmeal, or as needed
  • 3 tablespoons ghee (clarified butter), divided

Information

  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Additional Time: 1 hr 40 mins
  • Total Time: 2 hrs 20 mins
  • Servings: 8
  • Yield: 8 muffins

  • Combine yeast and warm water in a small bowl and let bloom for 5 minutes.
  • Combine bread flour, whole wheat flour, salt, and baking soda in a medium bowl. Warm yogurt and milk to room temperature in microwave for 30 to 45 seconds.
  • Combine yeast mixture, yogurt, milk, butter, and honey in the bowl of stand mixer fitted with a dough hook. Turn mixer to lowest speed and slowly add the flour mixture. Increase speed to medium; beat until dough is smooth and sticky, about 5 minutes. Turn dough out into a greased bowl, cover, and let rise in a warm spot until doubled in size, 1 to 1 1/2 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly dust a baking sheet with cornmeal.
  • Turn dough out onto a lightly floured surface and pat into a 9x13-inch rectangle. Cut the rectangle into 8 square pieces or use a 4-inch round cookie cutter.
  • Melt 2 tablespoons of the ghee in a skillet over medium heat. Place 4 of the muffins in the skillet, cover with a lid, and cook until the bottoms are golden brown, 2 to 3 minutes.
  • Uncover skillet and flip muffins with a spatula. Cover again and cook until the other side is golden brown, 2 to 3 minutes more. Transfer to the prepared baking sheet and lightly press into the cornmeal to coat. Repeat using remaining muffins and ghee.
  • Bake in the preheated oven until centers are cooked through, 6 to 9 minutes. Cool for 5 to 10 minutes, then split with a fork.

    • Nutrition

    246 cal.

    • Total Fat: 9g
    • Saturated Fat: 5g
    • Cholesterol: 22mg
    • Sodium: 529mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 6g
    • Vitamin C: 0mg
    • Calcium: 41mg
    • Iron: 1mg
    • Potassium: 127mg

    Categories

    Bread recipes
    Breakfast recipes
    Baking recipes
    Yeast recipes
    Whole wheat recipes