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Whole-wheat English muffins with cornmeal-dusted golden surfaces, one fork-split to show airy nooks and chewy crumb.; title text reads Whole-Wheat English Muffins Recipe
Good Fork Daily Editorial Kitchen

Whole-Wheat English Muffins Recipe

Whole-wheat English muffins with a tender chewy crumb, visible nooks and reliable stovetop griddle timing.
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Prep Time 25 minutes
Cook Time 18 minutes
Rising 1 hour 30 minutes
Total Time 2 hours 13 minutes
Servings: 8 muffins
Course: Bread, Breakfast
Cuisine: English American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups whole-wheat flour 180 grams
  • 1 1/2 cups bread flour 180 grams
  • 2 1/4 teaspoons instant yeast 7 grams
  • 1 teaspoon salt
  • 1 tablespoon honey
  • 1 1/4 cups warm milk
  • 2 tablespoons melted butter
  • 1/3 cup cornmeal for dusting

Equipment

  • Stand mixer
  • Griddle
  • Sheet pan
  • Biscuit cutter
  • Thermometer

Method
 

  1. Combine flours, yeast and salt; add honey, milk and butter.
  2. Knead to a soft tacky dough, 6 to 8 minutes.
  3. Cover and rise until puffy, about 60 minutes.
  4. Pat 1/2 inch thick, cut eight rounds and dust both sides with cornmeal.
  5. Rest 25 to 35 minutes until visibly puffy.
  6. Griddle over low heat 7 to 9 minutes per side until about 200°F inside; cool and fork-split.

Notes

  • Read relevant ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the time range.
  • USDA recommends prompt refrigeration of perishable leftovers and safe reheating.
  • This recipe was developed through culinary research and editorial review.