Whole Wheat English Muffins
Updated November 11, 2014
cups whole wheat flour
cup unbleached all-purpose flour
teaspoons active dry yeast
tablespoon unsalted butter, softened
Cornmeal for sprinkling (optional)
In the bowl of a stand mixer fixed with the paddle attachment, combine flours, salt, sugar and yeast.
Add in butter and buttermilk and mix until the dough is combined and all the flour has been pulled away from the sides.
Replace the paddle attachment with the dough hook and knead for about 8 minutes on speed #2 (or knead by hand for about 10 minutes). The dough should be warm to the touch, smooth and elastic when done.
Place dough in a lightly greased bowl, cover with plastic wrap or a towel and let rise until doubled, about 1 hour to 1 hour, 15 minutes.
Remove dough from bowl and divide into 6 to 8 pieces, depending on how big you want your English muffins (6 makes jumbo muffins, 8 makes smallish to regular-sized muffins). Roll each piece into a ball, pulling the sides down and under while rotating it in your hands so the top is taut. Place each piece on a Silpat or lightly greased parchment paper-lined baking sheet, sprinkled with cornmeal if desired.
Cover the tops of the muffins with cornmeal if desired, and cover with a lightly greased piece of plastic wrap and let rise about 45 minutes to an hour, until doubled.
Meanwhile, preheat oven to 350°F and heat a griddle or cast-iron skillet to medium heat (or about 350°F). Grease the griddle or pour a thin layer of vegetable oil in the skillet.
Once the muffins are ready, transfer them from the baking sheet to the skillet or griddle and let cook on each side about 5 or 6 minutes, or until a very dark brown. Transfer the cooked muffins to a baking sheet or stone and bake about 5 to 7 minutes so the insides are fully baked.
Cool the muffins completely on a wire rack before serving (open with a fork, not a knife, to get those nooks and crannies).
More About This Recipe
- You see, the thing about English muffins is they’re so versatile. You can have sourdough English muffins, plain English muffins, blueberry English muffins or Whole Wheat English Muffins, like these. You can top them with butter – a LOT of butter – or jam, or an egg with cheese, or make them into mini sandwiches or pizzas. Really, you can’t go wrong.
And when you can make them yourself at home, well, you’ll never go hungry for English muffins again.
I absolutely love to make English muffins for three simple reasons:
1) They taste delicious. Duh.
2) The dough is soft and smooth and feels so great in your hands. Maybe I’m weird, I don’t know, but I love a good-feeling dough.
3) They’re insanely easy to make.
At first, I was going to make mine using those fancy English muffin rings from specialty stores, but I realized they were completely unnecessary in the process. I also discovered that a cast-iron skillet is your best friend when cooking these muffins on the stovetop. A griddle is nice, sure, but a cast-iron skillet creates those perfect, dark-brown crisp edges without quickly burning them before you even notice. So if you have a cast-iron skillet lying around the house, bust that baby out and use it.
Though I decided to make these English muffins with whole-wheat flour for extra “healthification,” you can substitute the whole-wheat flour for all-purpose flour or bread flour if you want (make sure it totals 2 1/3 cups flour), and even add dried blueberries or cranberries if that’s your thing. Top them with butter, or jam, or whatever toppings you fancy – just be sure to make the best of those nooks and crannies!
Stephanie (aka Girl versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!