There’s nothing quite like the smell of freshly made Honey Wheat English Muffins wafting through your kitchen. Soft, chewy, and lightly sweetened with honey, these muffins are a game-changer for breakfast lovers. Whether you toast them up with butter, slather on some jam, or stack them into a breakfast sandwich, they’re so much better than store-bought! Plus, making them at home means you control the ingredients—no preservatives, just wholesome goodness.
Now, here’s a fun fact: English muffins aren’t actually from England! While similar griddle breads exist in British baking, the modern English muffin was created in the late 1800s by a British immigrant in New York. Unlike traditional muffins, these are yeast-risen, first cooked on a skillet for that golden crust, and then finished in the oven to ensure a light, fluffy interior with the signature nooks-and-crannies texture we all love.
So, if you’ve never made homemade English muffins before, don’t worry! This recipe is easier than you think, and the results are incredible. Let’s dive into how you can whip up a batch of these golden, crispy, breakfast-perfect muffins right in your own kitchen!
Recipe Yield: 12–14 English muffins
INGREDIENTS
2 ¼ cups whole wheat flour
1 ¾ cups all-purpose flour (plus extra if needed)
2 ¼ tsp active dry yeast (1 packet)
1 ¾ cup warm milk (about 110°F)
2 tbsp honey
3 tbsp unsalted butter, melted
1 ½ tsp salt
1 tbsp cornmeal (for dusting)
1 tbsp neutral oil (for greasing the pan)
INSTRUCTIONS
1. Activate the yeast: In a large bowl, whisk together warm milk, honey, and yeast. Let sit for 5–10 minutes until foamy.
2. Mix the dough: Stir in melted butter, whole wheat flour, all-purpose flour, and salt. Mix until a shaggy dough forms.
3. Knead for structure: Transfer to a lightly floured surface and knead for 8–10 minutes until smooth and slightly elastic. If the dough is too sticky, add a little more flour, but keep it soft.
4. First rise: Place the dough in a greased bowl, cover with a damp towel, and let rise for 1.5 hours until doubled in size.
5. Shape the muffins: Roll out the dough to ½-inch thickness. Use a 3-inch round cutter or a glass to cut out circles. Dust both sides with cornmeal and place on a baking sheet. Cover and let rest for 30 minutes.
6. Cook to golden perfection: Heat a large skillet or griddle over medium-low heat and lightly grease with oil. Cook each muffin for 6–8 minutes per side until deep golden brown. Then, transfer them to a baking sheet and bake at 350°F (175°C) for 5–7 minutes, until the internal temperature reaches 190°F (88°C) for a fully cooked, fluffy interior.
7. Cool & serve: Transfer to a wire rack to cool for 10 minutes before splitting with a fork. Toast and enjoy with butter, jam, or your favorite toppings!
Helpful Tips to Perfect This Recipe
- Milk for Softness: Using 1 ¾ cups of warm milk instead of 1 ½ cups creates a softer, more tender dough, ensuring a perfectly chewy texture.
- Balanced Flour Ratio: The blend of whole wheat and all-purpose flour keeps these muffins nutritious yet light, giving them structure without being too dense.
- Cook Low & Finish in the Oven: Keep the heat low and steady on the skillet to avoid burning. Then, transfer to a 350°F (175°C) oven for 5–7 minutes to ensure the inside is fully cooked.
- Check for Doneness: Use an instant-read thermometer to confirm they’re cooked through—the internal temperature should reach 190°F (88°C) for the best texture.
- Fork-Split for Nooks & Crannies: Instead of slicing with a knife, use a fork to gently split the muffins—this preserves the signature craggy texture that holds butter and jam beautifully!
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