Impossibly Easy Whole Wheat English Muffins

Whole Wheat English Muffins Recipe

Homegrown tomatoes and freshly ground flour. Those are two things my mother prized, valued, and taught us to appreciate. She had a vision for her family, and it included quality food. Even in the hardest of times, Mom would skimp on just about anything but food, a mindset she worked hard to convince her kids to adopt. So naturally, fresh, homemade goods and flour dusted countertops are sweet reminders of childhood and my mother’s hard working hands preparing dinner for a family of 9. When it was just us 4 oldest kids, Mom was pretty intent on grinding her own flour and canning her own spaghetti sauce, but when the 3 youngest came along, one by one, she had to gradually let go of homemade bread and let Sara Lee take over. I’m not sure how many sleeves of English muffins we consumed on a weekly basis, but I’m willing to wager at least 3. Those nooks and crannies were a family favorite, and my mom welcomed the helping hand of store-bought. But I wonder if she would have tried her hand at homemade English muffins if she knew how simple it is to make them on your own! Ok, probably not. Seven kids is a lot, but seriously, these muffins are going to be a new family favorite for us, and I couldn’t believe how easy it was to make them! My little one wanted to drag out her whole cookie cutters set for this, so maybe you could even make muffins in the shapes of hearts, stars, and flowers if your kids are lending a helping hand in the process! Just have fun with it!

Whole Wheat English Muffins Recipe Whole Wheat English Muffins Recipe Whole Wheat English Muffins Recipe

Whole Wheat English Muffins 

{makes approx. 10}



2¼ cups whole wheat flour

2¼ cups all purpose flour

1¼ teaspoons salt

1 tablespoon sugar

1 teaspoon baking soda

2 teaspoons instant yeast

1¾ cups whole milk

3 tablespoons unsalted butter

1 large egg, beaten

semolina flour or cornmeal for dusting

Mix. Whisk together the flours, salt, sugar, baking soda and yeast. Set aside.

Melt. In a small saucepan, heat the milk and butter over medium heat until the butter has just melted.

Mix. In a stand mixer with the dough attachment, combine the milk and butter with the egg and dry ingredients and mix until the dough comes together. Allow it to mix on medium speed for an additional minute. This can also be accomplished without a stand mixer by combining the ingredients in a bowl and then kneading the dough briefly.

Form. Turn the dough out onto a lightly floured surface and roll out to 1 inch thickness. Use a round cutter {approximately 3¾ inches} to cut the english muffins, re-rolling the dough as needed. Place the cut dough on a baking sheet dusted with semolina flour or cornmeal. Cover the baking sheet with a towel and allow the dough to rise for 20 minutes.

Bake. Preheat the oven to 325 degrees F. Use a nonstick skillet on low heat to cook the muffins for 4-5 minutes per side, until crispy and brown. Finish cooking the muffins in the oven for 15 minutes.

Serve. Before serving, fork split and toast the english muffins. These will keep for up to 2 weeks in an airtight container at room temperature.

{Source :: Savory Simple}

//all photography is my own. please do not use without permission\\ 

Whole Wheat English Muffins Recipe Whole Wheat English Muffins Recipe Whole Wheat English Muffins Recipe Whole Wheat English Muffins Recipe


  1. […] 9 mini biscuits or 5 regular english muffins […]

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