Every once in a while there's a recipe that totally changes my grocery-shopping habits. Last year, Creamy Homemade Ricotta was groundbreaking for me, and now I refuse to use store-bought unless I absolutely have to. These Homemade Honey Wheat English muffins do the same for me. I am of the belief that homemade is always better, and in this case, homemade is WAY better. And much cheaper. They're pretty quick, and very easy to make. Make up a batch on the weekend and you'll be all set for the next week! Hubby loves these too. What have I gotten myself into? I may have an English muffin snob on my hands now.
Sometimes baked goods made with wheat flour can be pretty tough and dense. These are not that way at all. By using 3 parts all-purpose flour and 1 part whole wheat flour, you get the best of both worlds. Not to mention the subtle sweet hint of honey. Breakfast just got way better, folks.
Homemade Honey Wheat English Muffins
- Total Time: 1 hour 30 minutes
- Yield: 12 English Muffins 1x
Ingredients
- 3 ½ cups all-purpose flour
- 1 cup whole wheat flour
- 1 ¼ teaspoons salt
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 2 teaspoons rapid rise yeast
- 1 ¾ cups whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons honey
- 1 large egg, beaten
- 1-2 tablespoons cornmeal for dusting baking sheet
Instructions
- In a large bowl, whisk together the flours, salt, sugar, baking soda, and yeast. Set aside.
- In a small saucepan, warm the milk and butter over medium-low heat until butter has melted but milk is not boiling.
- Add warm milk/butter mixture to the bowl of a stand mixer fitted with the dough hook. Add the honey, dry ingredients, and egg. Mix on low speed until dough begins to form. Raise speed to medium and beat for 1 minute.
- Remove dough to a lightly floured surface. Roll out to ¾-inch thickness.
- Cut circles with a large biscuit cutter, about 3 ½-inches in diameter. (The rim of an empty, clean, tuna can will work also.)
- Place dough circles onto a rimmed baking sheet sprinkled with cornmeal. Cover with a towel and allow to rise for 1 hour.
- Preheat oven to 325 degrees F.
- Heat a large nonstick skillet over medium/low heat. Do not put any oil in the skillet. Cook each muffin until golden brown, about 5 minutes per side, beginning with the side that was up during the rising process (the "crusted" side).
- This leaves the softer side (side that was touching the baking sheet) facing up in the skillet for a few minutes, allowing the muffins to rise and puff up a bit more.
- Once all the muffins have been browned on both sides, place them back on the baking sheet and bake them at 325 degrees for 15 minutes.
- Allow to cool completely before storing in an airtight container at room temperature for up to 14 days.
Notes
Adapted from Savory Simple
Joanna @ Carrot or Cake
These look amazing! I can't wait to try them asap! I've made regular English muffins a few times but only for special occasions. I think I'll feel better about keeping these around regularly!
Mandy
I have made these so many times! I refuse to buy them now. In fact, I'm making some tonight. Thanks for visiting! I hope you enjoy them.