Rise and shine with these incredible homemade whole wheat English muffins! Forget bland store-bought versions; these are remarkably easier to make than you might imagine and absolutely perfect for generously slathering with creamy butter and your favorite berry jam. Imagine the aroma filling your kitchen on a lazy weekend morning – that’s the promise of this recipe.
There’s a special kind of magic that unfolds in our home whenever we have overnight guests. The very next morning, well before anyone else stirs, I’m usually found bustling in the kitchen. The symphony of coffee brewing, eggs scrambling, and the distinct sound of soft English muffins being split and readied for a generous spread of butter and homemade berry jam is my personal wake-up call. Our guests inevitably pad sleepily downstairs, often rubbing their eyes, jokingly wondering who the “crazy lady” is creating all this plate-clanging, fridge-door-slamming racket. They’ll insist I stop making such an effort and just sit down and relax.
To their kind protests, I always respond with a smile, “It’s just what we do on weekends! It’s our tradition.”
And it truly is. For as long as I can recall, my husband and I have embraced the ritual of a big, celebratory breakfast every Saturday and Sunday. In the beginning, when we first embarked on this delightful weekend tradition, our attempts were often humorous – think batches of slightly blackened pancakes, eggs that were far too rubbery, and bacon that was decidedly undercooked (a culinary injustice, if ever there was one!). Yet, over nine wonderful years of shared morning meals and countless experiments, we’ve not only perfected our breakfast basics but also graduated to more sophisticated delights like decadent croque madames, fluffy baked apple cider donut holes, and savory crisp ham and egg cups. Each dish marks a step in our culinary journey together.
Despite our evolving repertoire, my heart still holds a special place for a classic English muffin, generously slathered with butter and vibrant berry jam. There’s something inherently comforting and timeless about it.
Driven by a desire to make one particularly special weekend breakfast even more memorable, I decided to tackle the seemingly daunting task of making English muffins from scratch the day before. To my absolute delight, it turned out to be hardly a “project” at all! The process was surprisingly straightforward and required minimal effort, yet the final result tasted as if I had spent hours in the kitchen, carefully crafting each one. This effortless elegance is exactly what makes them so appealing.
These homemade English muffins are everything you dream of: perfectly fluffy, with that signature springy texture, and, most importantly, boasting all those lovely little nooks and crannies. These tiny pockets are just begging to be filled and soaked with sweet strawberry jam, melting butter, or even savory egg yolk. Paired with perfectly fried eggs and a robust cup of strong coffee, these muffins elevated our morning meal into an experience to savor. The warmth and freshness of homemade bread truly transform a simple breakfast into an extraordinary start to the day.
The moments we carve out to slow down, disconnect from the rush of the week, and simply enjoy a lazy, leisurely breakfast together are incredibly precious to me. It doesn’t always need to be an elaborate affair, or even entirely homemade. Truth be told, there have been plenty of mornings when we’ve had cold pizza at 11 AM after particularly long, eventful nights. The beauty isn’t in the complexity of the meal, but in the shared experience. However, when we do manage to whip up something easy, wonderfully homemade, and infused with a little heart and soul, that time spent together becomes infinitely more delicious and meaningful. It’s about more than just food; it’s about connection, comfort, and creating lasting memories around the table.
You are truly going to fall in love with these hearty whole wheat English muffins. They require just a modest half-hour for their initial rise, a handful of everyday pantry staples, and a touch of thoughtful planning ahead. The process is straightforward, yielding results that are far superior to anything you’ll find in a package. Imagine yourself with a freshly baked muffin, a steaming cup of coffee, and the morning newspaper – a perfect trifecta for starting your weekend right. Give your upcoming Saturday or Sunday an extra-special kick-off by embracing the simple joy of these wholesome, homemade English muffins. They bring warmth, flavor, and a sense of accomplishment that store-bought simply cannot replicate. Enjoy the comfort of cooking and the delight of sharing!
Whole Wheat English Muffins
10 English muffins
Ingredients
For the Best Homemade English Muffins
- 1 3/4 cups whole milk
- 3 tablespoons unsalted butter
- 1 large egg
- 2 1/4 cups whole wheat flour
- 2 1/4 cups all purpose flour
- 1 1/4 teaspoons salt
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 2 1/4 teaspoons (1 packet) active dry yeast
- Semolina flour or cornmeal, for dusting
Instructions
- In a small saucepan, gently heat the milk and butter over medium heat until the butter has just melted. Be careful not to let the mixture boil; it should be warm, not hot.
- In the large bowl of a stand mixer fitted with the dough hook attachment, lightly beat the large egg with a fork. Add the whole wheat flour, all-purpose flour, salt, sugar, baking soda, and active dry yeast. Pour in the warm milk-butter mixture. Mix on low speed until all the ingredients are well combined and the dough comes together into a cohesive ball, which typically takes about 1 minute. Increase the speed to medium and continue mixing for an additional minute to develop the gluten.
- Turn the soft dough out onto a lightly floured surface. Using a rolling pin, roll the dough out evenly to an approximate thickness of 1 inch. Use a round cutter (about 3 3/4 inches in diameter) to cut out the English muffins. Gather any dough scraps, gently re-roll them, and cut out additional muffins until all the dough is used. Place the cut dough rounds on a baking sheet that has been generously dusted with semolina flour or cornmeal to prevent sticking. Cover the baking sheet with a clean kitchen towel and allow the dough to rise in a warm place for about 20 minutes. The muffins should appear slightly puffed.
- While the muffins are rising, preheat your oven to 325 degrees F (160 degrees C). Heat a large nonstick skillet over medium-low heat. Carefully place the risen muffins into the hot skillet, ensuring not to overcrowd the pan. Cook the muffins for 4-5 minutes per side, until their bottoms are beautifully golden brown and they have developed that characteristic crisp crust. Once browned, transfer the muffins from the skillet to a separate baking sheet.
- Bake the muffins in the preheated oven for 15 minutes. This crucial step ensures they cook through completely and achieve their signature fluffy interior.
- Before serving, allow the English muffins to cool slightly. Use a fork to gently split them open, revealing those wonderful nooks and crannies. Toast them lightly to enhance their texture and flavor. Serve immediately with a generous spread of butter and your favorite jam, or customize them however you like best – perhaps with a poached egg and hollandaise for Eggs Benedict, or a simple breakfast sandwich.
- Enjoy every wholesome, homemade bite!
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