Best 2 Honey Whole Wheat English Muffins Recipes

Indulge in the delightful aroma of freshly baked Honey Whole Wheat English Muffins, a delectable treat that combines the goodness of whole wheat with the subtle sweetness of honey. These muffins are not only a healthier alternative to traditional English muffins but also a versatile culinary canvas that can be enjoyed in various ways. From classic butter and jam pairings to creative breakfast sandwiches, these muffins promise a satisfying start to your day. This article presents a collection of Honey Whole Wheat English Muffin recipes, each offering unique variations to cater to different dietary preferences and culinary aspirations. Whether you're a seasoned baker or a novice cook, these recipes will guide you through the process of creating perfect Honey Whole Wheat English Muffins that are both delicious and wholesome.

Let's cook with our recipes!

HONEY WHOLE WHEAT ENGLISH MUFFINS

Honey Whole Wheat English Muffins image

Bread flour, yogurt, and hints of honey go into the dough for these whole wheat English muffins that are toasted with ghee and finished in the oven. Muffins will keep for 5 to 7 days in an airtight container.

Provided by Smart Cookie

Categories Bread Yeast Bread Recipes English Muffin Recipes

Time 2h20m

Yield 8

Number Of Ingredients 12

Ingredients

1 (.25 ounce) package active dry yeast
⅓ cup warm water
1 ½ cups bread flour
1 ½ cups whole wheat pastry flour
1 ¾ teaspoons kosher salt
½ teaspoon baking soda
⅓ cup whole milk yogurt
⅓ cup whole milk
2 tablespoons salted butter, melted
2 tablespoons honey
1 tablespoon coarse cornmeal, or as needed
3 tablespoons ghee (clarified butter), divided

Steps:

Combine yeast and warm water in a small bowl and let bloom for 5 minutes.
Combine bread flour, whole wheat flour, salt, and baking soda in a medium bowl. Warm yogurt and milk to room temperature in microwave for 30 to 45 seconds.
Combine yeast mixture, yogurt, milk, butter, and honey in the bowl of stand mixer fitted with a dough hook. Turn mixer to lowest speed and slowly add the flour mixture. Increase speed to medium; beat until dough is smooth and sticky, about 5 minutes. Turn dough out into a greased bowl, cover, and let rise in a warm spot until doubled in size, 1 to 1 1/2 hours.
Preheat the oven to 350 degrees F (175 degrees C). Lightly dust a baking sheet with cornmeal.
Turn dough out onto a lightly floured surface and pat into a 9x13-inch rectangle. Cut the rectangle into 8 square pieces or use a 4-inch round cookie cutter.
Melt 2 tablespoons of the ghee in a skillet over medium heat. Place 4 of the muffins in the skillet, cover with a lid, and cook until the bottoms are golden brown, 2 to 3 minutes.
Uncover skillet and flip muffins with a spatula. Cover again and cook until the other side is golden brown, 2 to 3 minutes more. Transfer to the prepared baking sheet and lightly press into the cornmeal to coat. Repeat using remaining muffins and ghee.
Bake in the preheated oven until centers are cooked through, 6 to 9 minutes. Cool for 5 to 10 minutes, then split with a fork.

Nutrition Facts : Calories 246.1 calories, Carbohydrate 35.8 g, Cholesterol 22.3 mg, Fat 9 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 5.3 g, Sodium 529.4 mg, Sugar 5.3 g

HONEY WHOLE WHEAT ENGLISH MUFFINS

Honey Whole Wheat English Muffins image

Number Of Ingredients 11

Ingredients

2 cups whole wheat flour
1 cup all-purpose flour
2 1/4 teaspoons active dry yeast
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
2/3 cup milk
2/3 cup water
1/4 cup honey
Cornmeal, for dusting
2 tablespoons butter

Steps:

In the bowl of a stand mixer, mix together flours, yeast, baking powder, salt and cinnamon. In a small microwave safe bowl, microwave the water and milk until warm, about 30-60 seconds depending on your microwave. Add the honey to the milk and water, then add to the dry ingredients. Beat on medium speed until flour is completely mixed in, scraping down the sides of the bowl as needed. Using dough hook, mix (knead) until the dough is smooth and starts to pull away from the edges of the bowl, about 10 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Allow to rise in a warm place until doubled in size, about 1 hour. Turn dough onto a lightly floured surface and divide in to 8-10 equal portions and shape them into round balls. Dough will be sticky, but try to use the least amount of flour possible. Place balls of dough on cookie sheet that has been sprinkled with cornmeal. Press dough down until it is about 1 inch thick. Spray tops with cooking spray and cover loosely with plastic wrap. Let dough rise until double in size, about 40 minutes. Heat griddle or skillet to medium heat. Brush butter over hot griddle. One at a time, gently place dough cornmeal side down onto griddle, placing the dough 2 inches apart. Reduce heat to medium-low and cook until bottom is well-browned, about 8 minutes. Turn muffins over, reduce heat to low and cook for another 8-10 minutes, or until muffins sound hollow when tapped.

Tips:

Use high-quality ingredients: The better your ingredients, the better your muffins will be. Choose unbleached whole wheat flour, fresh honey, and real butter.
Don't overmix the batter: Overmixing can make the muffins tough. Mix just until the ingredients are combined.
Let the dough rise in a warm place: This will help the muffins rise properly.
Don't overcrowd the muffin tins: Leave some space between the muffins so they can rise. You can bake them in two batches if necessary.
Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that they are cooked through.
Let the muffins cool before serving: This will help them hold their shape.

Conclusion:

Honey whole wheat English muffins are a delicious and healthy breakfast option. They are made with simple ingredients and can be easily made at home. With a little planning, you can have fresh, homemade muffins in the morning without any hassle.