Whole Wheat English Muffins
I got this hearty whole wheat English muffin recipe many years ago from the county Extension service. I love the muffins' taste and light texture. If you're cooking for one or two, they keep well in the refrigerator or the freezer. —Mildred Decker, Sandy, Oregon
Whole Wheat English Muffins Tips
How long do whole wheat English muffins last?
These last about 2 days at room temperature and 5-7 days in the refrigerator. Store them in an airtight container or sealed bag.Can you freeze whole wheat English muffins?
Yes! Just be sure to store them in an airtight, freezer-safe container. You can pop them into the microwave for a few seconds to soften them enough to slice before toasting. Read up on our guide to freezing all kinds of homemade foods.What's the best way to slice whole wheat English muffins?
The best way to slice a whole wheat English muffin is to poke a few holes around the edge and open it with a fork instead of a knife. This allows the English muffin’s nooks and crannies to stay intact when halving it. If you use a knife, you'll lose out on the quintessential English muffin texture that holds all your delicious butter!Can you replace the all-purpose flour in these whole wheat English muffins with more whole wheat flour?
If you replace all-purpose flour with whole wheat flour, your English muffins will have a slightly grainy mouthfeel and will be darker in color. Whole wheat flour weighs less than all-purpose flour, and it absorbs more liquid. When measuring your flour, substitute 113g whole wheat flour for every 1 cup (120g) of white flour called for in your recipe.—Sarah Tramonte, Taste of Home Associate Culinary Producer
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 3 tablespoons sugar, divided
- 1/4 cup warm water (110° to 115°)
- 1 cup warm 2% milk (110° to 115°)
- 3 tablespoons butter, softened
- 3/4 teaspoon salt
- 1 large egg, room temperature
- 1 cup whole wheat flour
- 3 cups all-purpose flour, divided
Directions
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1In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add milk, butter, salt, egg, whole wheat flour, 1 cup all-purpose flour and remaining 2 tablespoons sugar; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
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2Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°.
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3Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cover and let rest for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets.
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4Bake until bottoms are browned, 8-10 minutes. Turn muffins over; bake until second side is browned, about 7 minutes longer. Remove from pan to a wire rack to cool. Store in the refrigerator. To serve, split with a fork and toast.
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