Love the smell of homemade bread? This whole wheat english muffin recipe is a fabulous breakfast or lunch option, one that’s surprisingly easy to prepare. Homemade english muffins have much more flavor than anything you’ll buy at the store, as well as a satisfying, crunchy exterior.
I don’t typically use a lot of bread products. I’m not exactly a low carb gal, but bread has always been a slippery slope for me.
Regardless of whether it’s a fresh artisan loaf from the local bakery or pre-sliced potato bread from the grocery store, if there’s bread around, I find myself eating more of it than I should.
There are two exceptions to this: sprouted ezekiel bread and english muffins. For whatever reason, I don’t feel compelled to binge on either of these.
When I have some extra time, I especially love making english muffins from scratch.
I enjoy making both regular and whole wheat english muffins. The whole wheat version has an added earthiness that I find irresistible with egg sandwiches, for some reason.
There’s just more flavor happening. I don’t use all whole wheat here, and I don’t recommend it. The results are too dense and dry.
Using a mix of all-purpose and whole wheat flour gives me exactly the results I’m seeking.
Cooking these english muffins in a skillet before baking them creates the traditional nook and cranny appearance we’re all used to,but their texture is slightly more dense than supermarket counterparts.
Feel free to play around with the ratio of whole wheat to all-purpose flour. At some point soon I plan to try creating a version of these that uses my sourdough starter instead of yeast. I think that will add even more flavor and lightness.
This recipe uses active dry yeast. Yeast is an ingredient many novice bakers fear, and I’d like to change that! So what is yeast, and how does it work? Can you substitute one variety for another? Check out my article What is Yeast to learn more!
More Bread Recipes
If you’re looking for some other homemade bread ideas, you should check out my cheddar brioche buns and my buttery sourdough buns! I also love this Soft Whole Wheat Bread from Baking a Moment.
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Whole Wheat English Muffins
4.73 from 11 votes
These whole wheat english muffins are a surprisingly easy breakfast option! Making english muffins from scratch is super satisfying!
Whisk together the flours, salt, sugar, baking soda and yeast.
In a small saucepan, warm the milk and butter over medium heat until the butter has just melted. Let the milk cool for several minutes until it's lukewarm.
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.
Turn the dough out onto a lightly floured surface. Roll out to approximately 3/4-inch thickness (they will puff up while cooking). Use a round cutter (approximately 3 3/4 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 rest for a minimum of 20 minutes, up to 90 minutes.
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.
Before serving, fork split and toast the english muffins. These will keep for up to 2 weeks in an airtight container at room temperature, or for several months in the freezer.
Video
Notes
You can certainly use only whole wheat flour, but I don't really recommend it because the texture becomes much more dry. This balance of flour offers a perfect, earthy, whole wheat flavor.
Don't expect the texture and flavor of these to be identical to store-bought English muffins. Those have weird ingredients and preservatives. These are slightly more dense with fewer nooks and crannies, but are much more flavorful.
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Whole wheat English muffins may be especially beneficial for maintaining a moderate weight. Not only do they contain more fiber than other varieties, but studies suggest that a higher intake of whole grains may be linked to a lower body weight and a lower body mass index ( 1 , 7 ).
A blend of both milk and water gives the English muffins adequate tenderness and flavor without compromising on fluffiness. Yeast. The yeast is responsible for both the flavor and light texture of the dough.
Additionally, whole wheat English muffins are the best for diabetics as they have a lower glycemic index, higher fiber content, and lower sugar content when compared to other English muffin varieties.
English muffins aren't necessarily the healthiest foods out there. They do, however, contain quite a lot of fiber, minerals and B-complex vitamins. Just make sure you choose whole-grain varieties with little or no sugar.
Now that we are done comparing these two breakfast treats, you can see that English muffins are considered healthier. English muffins have fewer calories than bagels, yet similar amounts of fiber and other nutrients.
The issue is if your English muffins are made from bleached white flour, which has very low nutritional value. If you're able to use whole wheat or whole grain English muffins or bread, then along with your egg, you will be eating a very nutritious meal.
For example, says Katie Morford, M.S., RD, "'Whole-grain' bread means it could be made with any type of whole grain, such as brown rice, barley, buckwheat, oats and wheat. 'Whole-wheat,' on the other hand, means the bread was made just with whole-wheat flour.
"Many muffins are loaded with added sugar, saturated fat, and other pro-inflammatory ingredients," says Manaker. "While muffins may sound healthy, depending on how they are made, they may be a not-so-great choice for people who are trying to reduce inflammation."
Here are easy topping ideas for English muffins that require no cooking making them easy for kids to assemble on their own! Tasty combos like raspberry, basil and cream cheese, or ricotta, banana and honey will make a boring breakfast way more delicious.
Sure, you can try to make the Egg McMuffin at home, but have you ever wondered why it doesn't taste quite the same? Well, it turns out it's because McDonald's manufactures its own English muffins for its meals.
It is generally split horizontally and served toasted. In North America, Australia, New Zealand and the United Kingdom, it is frequently eaten with sweet or savoury toppings such as butter, fruit jam, honey, eggs, sausage, bacon, or cheese.
Protein-rich foods like eggs can play an important role in regulating blood sugar levels for people with diabetes. Plus, eggs contain many essential vitamins and minerals, and have just 80 calories each.
Yes, people with diabetes can consume butter, but moderation is key. Saturated fats, like those found in butter, should be limited in a diabetes-friendly diet. The American Diabetes Association recommends that people with diabetes limit their intake of saturated fats to less than 10% of their daily caloric intake.
Peanut butter contains essential nutrients, and it can be part of a healthful diet when a person has diabetes. However, it is important to eat it in moderation, as it contains a lot of calories. People should also make sure their brand of peanut butter is not high in added sugar, salt, or fat.
Is an English muffin better for you than bread? A. English muffins are slightly healthier than bread because they include fewer calories, carbohydrates, fats, and sugar than bread. However, both have a high carbohydrate content, which can offer energy throughout the day, and many nutrients.
A high-fiber, low-fat option with calcium, phosphorus, magnesium and selenium, whole wheat English muffins make a great weight loss breakfast food. But be careful what you put on it. Adding tons of butter or jelly may also pack on unnecessary calories.
These include fruits canned or jarred in light syrup, frozen vegetables in butter or cream sauce, English muffins and pita bread, flour tortillas, veggie pasta, and ice cream. All of these foods are processed by adding salt, oil, sugar, or other substances to foods.
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Introduction: My name is Maia Crooks Jr, I am a homely, joyous, shiny, successful, hilarious, thoughtful, joyous person who loves writing and wants to share my knowledge and understanding with you.
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