Honey Wheat English Muffins

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whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 English muffins

Recipe photo

These whole grain, fiber-filled, slightly sweet muffins make a great base for everything from melting butter to eggs Benedict.

Note: you must have muffin rings (3 1/2" to 4") to make these English muffins.

Honey Wheat English Muffins

star rating (13) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: 12 English muffins
Published: 01/22/2010

Ingredients

  • 1 1/2 cups warm water
  • 1 large egg, lightly beaten
  • 3 tablespoons honey
  • 2 tablespoons butter
  • 2 tablespoons non-diastatic malt powder
  • 2 cups King Arthur white whole wheat flour
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 3/4 cup malted wheat flakes
  • 3/4 cup Hi-maize Fiber
  • 1/4 cup Baker's Special Dry Milk
  • 1 tablespoon vital wheat gluten
  • 2 teaspoons instant yeast
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 to 2 tablespoons cornmeal or semolina to dust the griddle

Directions

1) Stir together all of the ingredients except the cornmeal or semolina. Beat until the dough is glossy, about 6 to 8 minutes.

2) Cover the bowl, and let dough rise at warm room temperature until doubled in size, about 90 minutes.

3) Preheat both the oven and a griddle or heavy skillet to 350°F (medium high heat). Grease metal muffin rings.

4) Place rings on the griddle, and sprinkle a little cornmeal or semolina into each; this will give muffins their traditional crust.

5) Scoop 1/3 cup of dough into each ring and spread the dough to the edge of the ring. (wet your fingers to stop the dough from sticking to them). Sprinkle with more semolina.

6) Cook the muffins for 5 to 6 minutes, until the edges look set and the bottom is golden brown. Flip the muffins, and cook the second side for 5 to 6 minutes.

7) Place the muffins on a baking sheet and place into a 350°F oven for 5 minutes.

8) Remove from the oven, cool for 5 minutes, and remove the rings (if they haven't already fallen off). Cool the muffins on a rack, and store at room temperature, well wrapped.

Yield: 12 English muffins.

Reviews

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  • star rating 06/12/2014
  • Donna from Auburn, NH
  • Use brown sugar instead of 2 tablespoons non-diastatic. For fiber I used 1/4 cup KAF fiber, 1/4 cup bran, 1/4 cup flax seed. Cut honey to 2tbls. Use oats, even Steele cut, and they are awesome!
  • star rating 12/30/2011
  • hank264 from KAF Community
  • Felt like a cross between a scavenger hunt and college chemistry class! Got all the ingredients online at KA. Came UPS yesterday. Stayed up late to make them. WELL WORTH the effort. I am new to baking but my mom has been baking bread with KA flour for 50 years. Mom said these were the best muffins she ever tasted. Case closed.
  • star rating 12/03/2011
  • epaitrick from KAF Community
  • I used these ingredients (except subing rolled oats for the wheat flakes), but I used the "Baked English Muffins" method from step 3 on. They turned out beautifully. I even made the dough, did the first rise, put them in the rings, and stored in the fridge overnight. In the morning, I warmed up the dough in a slightly warm over and let them rise for about 20 minutes before baking them for about 10 minutes on each side. My family loved them. My 7 year old boy said he wanted "100 more". They are not very sweet, so some jam on top was perfect.
  • star rating 09/22/2011
  • frizzywuzzy from KAF Community
  • I don't know why you call for muffin rings for this recipe. They were completely unnecessary! The dough was so thick that I just scooped the dough and then formed "patties" which I put on the griddle and they didn't lose their shape at all and didn't need the muffin rings to hold their shape. Although the muffins are tasty, why use white whole wheat flour and then add the malted wheat flakes and Hi-maize Natural Fiber to boost the fiber content? Why not use regular whole wheat flour instead of the white wheat flour and get more nutrition at a cheaper cost without adding all the extras which quite expensive? Surely using wheat bran or old fashioned oats would be just as nutritious and more readily available.
    Feel free to play with this recipe to suit your own tastes and budget. The malt flake provide both flavor and texture, but oats would also be a welcome addition. The hi maize fiber is a resistant form of corn starch that is better overall for healthier digestion. Please feel free to call us if you have any questions. ~Amy
  • star rating 06/19/2011
  • Lundysmom from South Carolina
  • I have just finished baking my third batch. We think they are wonderful and well worth ordering the special ingredients. What a breakfast treat!
  • star rating 05/18/2011
  • Since 8 from KAF Community
  • This is an update to a previous post. I found my English muffin recipe in Peter Reinhart's "Artisan Bread Every Day". The entire book is a treasure, but that recipe sealed it for me. No-knead, overnight rise, and clear instructions along with some of the little things that help make it a success. I'll play with this Honey Wheat recipe along with what I learned through Peter's instruction to try to create the perfect muffins for me. KAF and Peter are both treasures for bread bakers!
  • star rating 04/18/2011
  • Since 8 from KAF Community
  • First - the recipe makes a tasty muffin, but it involves too many special ingredients for me to rate it a 5. I substituted rye flakes for the wheat flakes, but otherwise had everything on hand. Not everyone has such an extensive stock of baking products and I prefer simplicity. Second, I prefer the "kneadless" technique for bread baking and like the flavors that develop with the slow, refrigerated rise. That part worked fairly well. I did let the dough warm before attempting to prepare them the next morning. They rose just fine (an e-mail question which Irene responded to expressed some doubt about the rise). My problem with trying to make these no-knead was that the dough is way too dense for that technique. I'll continue to experiment by making a wetter dough. I expect that more liquid will mean more than just 12 portions from the batter. This first time through was just a baseline for the future!
  • 10/15/2010
  • lsutphen from KAF Community
  • Are there any recommended substitutions for the non-diastatic malt power, malted wheat flakes, and bakers special dry milk? I have not been able to find any of these ingredients in a local grocery store but want to make these!
    These are special ingredients. Non-Diastatic Malt powder may be replaced with an equal amount of brown sugar. But both the malted wheat flakes and special dry milk have no substitutes. Frank @ KAF.
  • 07/02/2010
  • Linda from Hartford
  • I am working with heads of households who are challenged to provide healthy, affordable foods for their families. They have asked to have a sweeter English muffin included as a part of the Healthy Breakfast curriculum and your Honey Wheat English Muffins sound ideal. However, to make it affordable, I am contemplating substituting brown sugar for the Non-Diastatic Malt Powder ($5.50); chopped shredded wheat or rolled oats for the malted wheat flakes ($7.95); bread flour for the Hi-maize Natural Fiber ($5.95); and non-fat dry milk for the Baker’s Special Dry Milk ($8.95). I have not found a substitute for the vital wheat gluten ($5.75), and plan to eliminate it from the recipe. I would love to have your thoughts and ideas for modifying this recipe to fit the needs our group.
    While it is wonderful to make more afforadable changes to a recipe you are thinking of making quite a few and really creating your own recipe. It will be best for you to call our Baker's Hot line for help. JMD@KAF
  • star rating 05/25/2010
  • Debbi from Mandeville
  • This is a great recipe. I have made it three times and my husband loves them with homemade blackberry jam. I do bake them about a minute longer than the recipe calls for and they turn out great. I will make these many more times. This recipe is truly a keeper!
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