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Homemade Whole Wheat English Muffin
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Easy Whole Wheat English Muffins | Chewy, Toasty & Perfect for Breakfast

Ingredients

  • 2 ¼ cup whole wheat flour, plus extra for rolling
  • 2 ¼ cup all purpose flour
  • 1 ¼ tsp salt
  • 1 tbsp honey
  • 1 tsp baking soda
  • 2 tsp instant yeast
  • 1 ¾ cup almond milk
  • 2 ½ tbsp olive oil
  • 1 large egg, beaten
  • cornmeal, for dusting

Instructions

  1. Whisk together whole wheat flour, all-purpose flour, salt, baking soda, and yeast. Set aside.

  2. In a small saucepan, heat almond milk, honey, and olive oil until warm (just above lukewarm).
  3. In a stand mixer with a dough hook, combine wet and dry ingredients. Add the beaten egg and mix on medium speed until a soft dough forms (about 1–2 minutes). If too sticky, add up to ¼ cup more flour.
  4. Transfer dough to a lightly floured surface and roll to about 1-inch thickness.
  5. Cut into 3–4 inch rounds and place on cornmeal-dusted baking sheets. Re-roll scraps as needed.
  6. Cover with a tea towel and let rise for 20 minutes.
  7. Preheat oven to 325°F (160°C).
  8. Heat a non-stick skillet over low heat. Cook muffins for 4–5 minutes per side, until golden brown.
  9. Transfer back to baking sheet and bake for 15 minutes.

Recipe Notes

  • Use a fork—not a knife—to split for the best nooks and crannies
  • Keep the skillet on low heat so they cook through without burning
  • Don’t over-flour the dough or they’ll turn dense