A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Honey Wheat English Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Honey Wheat English Muffins Recipe

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.

At a glance

Prep
Bake
Total
Yield
12 English muffins

Ingredients

Choose your measure:

Instructions

  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.
  9. Yield: 12 English muffins.