Honey Whole Wheat English Muffins

Muffin Stack
A while back I posted a recipe for
whole wheat cinnamon raisin English muffins. I’ve been enjoying them for breakfasts and recently tweaked the recipe to make this honey whole wheat version. I can’t decide which is better—they are both so delicious and much, much better than any from the store. When I have one variety, I deem it best—until the next day when I have the other kind and decide, no, this one is best. And back and forth it goes!

Regarding the diastatic malt powder in the recipe, which is totally optional, I wrote about it in my whole wheat pita bread post, which you can read here if you want the full explanation and where to purchase. But basically, adding ½ to 1 teaspoon of it per 3 cups of flour in yeast dough results in better texture and flavor in the finished product. I’ve made lots of great tasting yeast breads without it, but this just elevates things to another level of goodness. Here the muffins end up thicker, which makes for more of those signature English muffin nooks and crannies to let your peanut or almond butter melt into after splitting and toasting.

These freeze well, so make a batch or two to keep on hand. They are practically as easy to make as pancakes, require no kneading, and only need to rise once. If you have English muffin rings, you’ll end up with closer to perfectly round muffins, but if not, just nudge the dough into a round shape when you place it in the skillet—they will still taste amazing! Enjoy!
DoughDough risenDough in ringsMuffins flippedTwo muffins

Honey Wheat English Muffins

1/3 cup warm water (105-115 degrees F.)

2 tablespoons honey

2 ¼ teaspoons (1 packet) active dry yeast

1 cup whole wheat flour

½ cup whole wheat pastry flour

½ cup bread flour

½ teaspoon sea salt

½ teaspoon diastatic malt powder (optional)

1 cup warm almond or skim milk

Grapeseed or butter (for greasing your skillet)

Cornmeal or semolina flour, for dusting the muffins

Place warm water in a small bowl and whisk in yeast and honey. Let stand until foamy, about 10 minutes.

In a large bowl, whisk together flours, malt powder (if using) and salt. With a wooden spoon, stir in yeast mixture and milk, mixing until fully incorporated.

Cover bowl with a damp towel or plastic wrap. Let dough rise in a warm, draft-free place for 45 minutes to an hour.

Preheat oven to 350 degrees F. Heat a cast iron or other heavy skillet over medium heat. Brush skillet with about a teaspoon of oil or butter. Sprinkle with a little cornmeal or semolina flour. If using English muffin rings, spray them with cooking spray and place in pan, without crowding them. Scoop about ½ cup dough into each muffin ring (I use a ladle that holds between 1/3 and 1/2 cup—sprayed with cooking spray) and spread dough to the edges of rings. If not using, drop dough by the ½ cup full onto skillet and nudge into a 3-4” round. Cook for about 3-4 minutes. Using tongs, remove rings. Sprinkle tops with a little cornmeal. Using a spatula, carefully flip muffins and cook an additional 3-4 minutes. Remove to baking sheet. Repeat with remaining dough.

Bake the muffins on baking sheet for about 10-12 minutes. Remove to wire rack to cool. Split with a fork or use a bread knife, toast, and top with your favorite toast spread. Makes six English muffins.


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