The Pioneer Woman Tasty Kitchen
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Whole Wheat English Muffins

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

Um … you might never buy store-bought English muffins again!

Ingredients

  • 1 Tablespoon Dry Yeast
  • ¼ cups Warm Water (110ºF)
  • 2 cups Whole Wheat Flour, Plus More For Kneading
  • 1 cup All-Purpose Flour, Or You Can Use All Whole Wheat But It Will Make A More Dense Muffin
  • 1-½ teaspoon Salt
  • 1 cup Milk
  • 3 Tablespoons Canola Oil
  • 1 Tablespoon Honey
  • 1 whole Egg
  • Cornmeal, As Needed

Preparation

Sprinkle yeast over warm water (110ºF) and let stand until foamy, about 5–10 minutes. I did this in the bowl of my Kitchen Aid mixer. If you don’t have one, you can just make this recipe by hand.

In a large bowl, mix flours and salt.

In a separate bowl, mix milk, oil, and honey. Add egg and stir until well-blended. Add into the yeast mixture.

Add dry ingredients to the wet ingredients in your stand mixer with a dough hook attachment and let the mixer mix it for 8 minutes. (If you are mixing by hand, once you’ve incorporated all ingredients together, turn out onto a floured surface and knead for 8 minutes.) If dough is too sticky to knead, add flour one tablespoon at a time. Put the dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 hour. I always stick mine in the oven on warm and it works perfectly every time!

Turn risen dough out onto a work surface that has been liberally dusted with cornmeal and pat or roll to about 1/2″ thickness. Cut into approximately 3″ rounds. If you wish, combine the scraps of dough into more muffins, handling as little as possible. Cover muffins with a towel and let rise for 20–30 minutes.

Heat a griddle or large skillet over medium-low heat. Sprinkle with corn meal. Using a spatula, carefully transfer muffins to a hot griddle. Cook about 5 minutes on each side then add to a baking sheet and bake in the oven at 350ºF for 10 minutes. Remove from the oven and let cool.

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4 Reviews

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Lynne on 7.18.2012

These were fantastic and SO easy! Thank you!

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kulichka on 11.28.2011

Great recipe! A little time consuming but overall, I was very happy with how my first attempt of making English Muffins turned out..thanks to the recipe!

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MAChancellor on 8.12.2011

Simple and delicious. I used olive oil instead of canola. They turned out perfect. Thanks for sharing.

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DessertForTwo on 5.16.2011

I made these tonight and they are GREAT!

I used buttermilk instead of milk because I had some I needed to use up. I think the acidity of the buttermilk affected the yeast as they didn’t rise as much as I thought they should. I let the dough ball rise in a warm oven for 2 hours. I cooked them very low and slow on the stove-top before moving them to the oven. In my opinion, the best part is the crunchy crust that forms during baking, so I flipped mine half way through so both sides would have it.

Thanks for this great recipe–I’ll never buy english muffins again! The cornmeal crunch is addicting :)

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