Whole Wheat English Muffins

I first tried this recipe one year ago. While the English muffins were proofing, my husband and son got into a car accident involving black ice. Long story short, everyone was okay but we had to get a new car. 😦 I was scared to make them again in case they were bad luck. A year later, I took the plunge on a snow day- when no one was driving anywhere! 😉

This recipe was adapted from 4sonsrus.com; I modified the recipe to include whole wheat and bread flours. They are so easy to make and are absolutely delicious. Not that unlucky!

  • 1 1/3 cups whole wheat flour (I used white whole wheat flour)
  • 2 1/3 cups bread flour, plus more for kneading
  • 2 1/4 tsp bread machine or active dry yeast
  • 1 tsp coarse salt
  • 1 tsp granulated sugar
  • 1 cup lukewarm water
  • 2/3 cup plain Greek yogurt (I used 2 percent)
  • semolina flour or fine cornmeal
  • oil or cooking spray for griddle
  1. In the bowl of a stand mixer: whisk together flours, yeast, salt, and sugar.
  2. Add water and yogurt, and using the paddle attachment, mix into a soft dough.
  3. Using the dough hook, knead the dough for 10 minutes, until smooth, adding more flour if it gets sticky. Let dough rest for 5 minutes.
  4.  Roll dough out to a thickness of about 1/2 to 3/4 inches inch. Cut out 10 to 12 circles with a 3 inch round cutter. Sprinkle a baking sheet with semolina, and cover the muffins with it on each side. Cover with a damp towel and let rise in a warm place for about an hour, until almost doubled in size. (I used a proofing oven.)
  5. Heat a flat griddle pan on medium until hot and brush with oil or coat with cooking spray.
  6. Add the muffins and reduce heat to medium to medium-low. Cook for 6 minutes, three minutes on each side, or until firm and golden brown. Turn only once. Serve with butter and jam. (My daughter ate hers with cream cheese… I had a fried egg and cheese on mine!)

One Year Ago:

Two Years Ago:

Three Years Ago:


The leftover dough made a perfect two-bite mini-muffin. Filled with kielbasa and cheese, it was a dream snack for my son! 🙂

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

29 responses to “Whole Wheat English Muffins

  1. I love English muffins! Especially home made ones! Lovely recipe.

  2. They are beautiful Josette, I’ve never made English Muffins and they have been on my to do list for a while now. They seem so easy!!

  3. They look delicious Josette 🙂

  4. They look perfect! Great work 🙂

  5. Well boo on that ill-fated car day, but yay everyone was ok and yay no bad ju-ju this time around. They sure do look lovely…

  6. I’ll take one with a fried egg and cheese, too, Josette! 😀

  7. They look awesome!! 🙂

  8. These look great, but I can see why you hesitated to make them soon after the accident. Glad everyone is okay.

  9. These look wonderful! I’ve shied away from making a few dishes because of bad associations. Glad you fought through the superstition.

  10. Love my muffins and that’s all I eat now are whole wheat. Look good smothered with butter 🙂

  11. That is so scary! I am glad they are ok. I can see why you waited so long to make these again. These look perfect 😀

  12. There is NOTHING like homemade English muffins! Thanks for the recipe.


  13. Wow looks fantastic. .. I love English muffins and this looks perfect …

  14. I’m so glad everyone was ok! I’m also glad you were able to finally enjoy them. Aren’t they yummy? I want to pluck one right out of your picture!!

  15. Pingback: Stromboli – From James to Jamie

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