A lot of people wax poetic about english muffins, their nooks and crannies, etc etc. As much as I love butter, I have just never been one of those people. Too many of the store-bought variety as a kid maybe, and those are nothing to write home about.  However, english muffins do have their strengths. For me, the very best thing about them is that they make an excellent vehicle for a breakfast sandwich. And if you know me, you know I looove a good breakfast sandwich.

As with the majority of our home baked breads, I have been transitioning to whole grain baking. Finding decent whole grain english muffins has been a more complicated endeavor than I might have imagined. I’ve lost track of how many different recipes and subsequent tweaks I have tried. Some lacked in flavor, some in texture, some had impractical methods. Finally I am satisfied. These are simple to make but have great flavor and texture, good enough to make them worthy of their own spot at the breakfast table, even when they aren’t part of a breakfast sandwich.

Ingredients

  • 2¼ tsp. instant (rapid rise) yeast
  • 1/3 cup warm water
  • ¾ cup buttermilk, at room temperature
  • ½ cup low-fat greek yogurt, at room temperature
  • 2 tbsp. unsalted butter, melted
  • 1½ tsp. honey
  • 1 tsp. kosher salt
  • 2 cups (250 grams) white whole wheat flour
  • ½ tsp. baking soda
  • Yellow cornmeal or semolina flour (for sprinkling the baking sheet)
  • Additional butter (for greasing the pan)

Directions

  • 01

    In a medium bowl, combine the yeast, water, buttermilk, yogurt, butter and honey. Stir well until evenly combined. Stir in the salt, flour and baking soda until all of the dry ingredients are incorporated and a wet dough is formed. Cover the bowl with a clean kitchen towel and let the dough rise until doubled, about 1-2 hours.

  • 02

    Preheat the oven to 350˚ F. Line a baking sheet with a silicone baking mat or parchment paper and sprinkle lightly with cornmeal or semolina flour. Heat a non-stick skillet (preferably cast iron) over medium heat. Grease evenly with butter. Using a large dough scoop (about 3 tablespoons), drop a scoop of dough into the heated skillet. Repeat to fill the pan, spacing the scoops at least 3 inches apart. Cover the pan and let cook about 4 minutes. Flip the muffins over to the other side, cover the pan again, and cook 3-4 minutes more, until both sides are nicely browned and the muffins have puffed up. Transfer to the prepared baking sheet and repeat with the remaining dough, adding more butter to the pan as needed.

  • 03

    Once all of the muffins have been cooked in the skillet and placed on the baking sheet, transfer the baking sheet to the oven and bake until the muffins are fully cooked through, about 8-9 minutes. Transfer to a wire rack and let cool slightly before splitting and serving as desired.

Source

https://farm8.staticflickr.com/7455/16422569822_fc4c7e222b_c.jpg
  • I love English muffins but I’ve never made them. Yours look delicious!! I can’t wait to try them. Pinned.

  • These look absolutely fantastic Annie! I LOVE homemade english muffins (and we still call them that in England!)

  • annieseats

    Thanks Kerry! And too funny, while I was typing this post up I actually wondered what they call these in England and hoped you might inform me. Haha!

  • I’ve made your regular English muffins multiple times. Will have to try these next!

  • Chelsea Wagenaar

    Yum!! These will be next up on my baking list this week! I saw from comments on your whole wheat pizza dough recipe that others often have difficulty finding white whole wheat flour. I do too! The stores I usually shop at don’t carry it. But I’m going to check Whole Foods tonight and hopefully they’ll have it!

  • Annie

    OMG these look sublime!

  • Christina Munoz

    I can’t wait to try these! My son loves English Muffins with peanut butter and I’ve been looking for a homemade wheat version.

  • Hi Annie, I have never made English muffins, you make it sound so easy, will have to give it a go.

  • Chelsea Wagenaar

    Ok so I made these tonight! The only substitution I used was plain non-fat yogurt because I didn’t have any low-fat on hand. I had a bit of trouble with these. First, the first four I put in the skillet burned black after three minutes; I didn’t even have a chance to flip them. So I tossed those, reduced the heat, and ended up only needing to give them 1-2 minutes per side to have them nicely browned (maybe having a gas oven makes it cook a lot quicker?). Second, how did you get yours to be so round? Mine are all kind of lopsided and misshapen. i couldn’t figure out how to get the dough in the pan to make a rounded shape. Third, and this is the good news, the end result tastes delicious!!! So I definitely want to try these again, but I’d love to try to get them a more appealing shape because that lends itself better to breakfast sandwiches.

  • annieseats

    Yeah, I think I may need to make a note about the cooking time/temp varying because it will depend on a variety of factors including the type of pan, strength of burner, how long it preheated, etc. I found that when my pan was not hot enough, they were sort of deflated looking but keeping a close eye on how quickly they cook so they don’t burn is also important. Thanks for the feedback!

  • annieseats

    Most grocery stores in my area carry it, even the ones that I consider fairly poorly stocked. But Whole Foods will always have it and of course, you can always order online as a last resort. I use it probably more than any other flour so it is definitely worth it to me!

  • Katrin

    Love that you’re providing whole wheat versions of everything!!

  • Kristin

    Just made these. They were so easy and are so much fluffier than the store bough version! I planning on making another batch with the leftover buttermilk this week to freeze!

  • Melissa Brooker

    I will be making these tomorrow! Apparently Canada hasn’t gotten the white whole wheat flour memo, our regular grocery stores don’t carry it, but I was able to find it at whole foods! Yay! Can’t wait to try them!

  • Melissa Brooker

    Well I jut made these and I was skeptical, I’m sure you know from my comments that my bread baking attempts have not turned out well, and when I saw the look of these (I obviously need some work on shaping them more circular!) I was sure I had failed again, until I toasted and slathered some butter on one, that was the ultimate test, and wow! These are the best English muffins I’ve ever had! I’m going to be making a second batch tomorrow to freeze for later!