Homemade Honey Wheat English Muffins
- Total Time: 1 hour 30 minutes
- Yield: 12 English Muffins 1x
Ingredients
Units Scale
- 3 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 1/4 teaspoons salt
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 2 teaspoons rapid rise yeast
- 1 3/4 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 3/4-inch thickness.
- Cut circles with a large biscuit cutter, about 3 1/2-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
Find it online: https://kitchenjoyblog.com/homemade-honey-wheat-english-muffins/