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Whole Wheat English Muffins

This recipe was given to me many years ago by the county Extension service. I love the muffins' hearty taste and light texture. If you're cooking for one or two, they keep well in the refrigerator or the freezer.
  • Total Time
    Prep: 20 min. + rising Bake: 20 min. + cooling
  • Makes
    about 10 muffins

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 3 tablespoons sugar, divided
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm whole milk (110° to 115°)
  • 3 tablespoons butter
  • 3/4 teaspoon salt
  • 1 large egg, beaten
  • 1 cup whole wheat flour
  • 3 cups all-purpose flour, divided

Directions

  • In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, salt, egg, whole wheat flour, 1 cup all-purpose flour and remaining sugar; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
  • Turn onto a lightly floured surface; knead until smooth and elastic, about 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.
  • Punch 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.
  • Bake at 375° for 8 minutes or until bottom is browned. Turn muffins over; bake 7 minutes longer or until second side is browned. Remove from pans to wire racks to cool. Store in the refrigerator. To serve, split with a fork and toast.
Nutrition Facts
1 each: 246 calories, 5g fat (3g saturated fat), 34mg cholesterol, 232mg sodium, 43g carbohydrate (6g sugars, 3g fiber), 7g protein.
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Reviews

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Average Rating:
  • debpenns
    Feb 26, 2017

    No comment left

  • kathydew
    Dec 12, 2010

    These were pretty easy to make but there weren't airy holes that I like in an English muffin. I only bake these when I'm in another country where I can't buy them off the shelf. I'll make them again but not make them as large this time. They really grow and seem heavy to eat.