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    El Mundo Eats » Whole Wheat Bread

    Published: Jan 18, 2020 · Updated: Jan 17, 2020 by Bea & Marco · This post may contain affiliate links · 28 Comments

    Whole Wheat English Muffins (Healthy Breakfast Bread)

    Jump to Recipe
    Whole wheat english muffins

    Hi folks, here we are yet again for another simple (yes you know it) and delicious (but of course, right?) recipe.

    Today I'm sharing these whole wheat english muffins that are not just definitely a healthier option but these beauties have absolutely NO white flour or refined sugar.

    Yes! Let's start!

    Soft & Fluffy

    Ok so when we hear the word whole wheat bread we will automatically imagine a dense bread, right?

    Yea I know since that's the typical texture of whole wheat bread out there. But you know what? I will prove you wrong with these whole wheat English muffins 😉

    These muffins use only whole wheat flour (yes, no other flours mix here) and I guarantee you soft fluffy texture on the inside, and when toasted you will get a crunchy texture on the outside.

    The secret in working with whole wheat flour (at least personally for me) is using egg. It helps to avoid that dense texture and instead you'll get this amazing soft and fluffy breads/muffins.

    Check out my everything but bagel whole wheat pull apart bread recipe, you'll see 😉

    And hey, of course this one too! So if you're worry if these are going to be horrible, then worry not. Alright?

    Healthier Breakfast Option

    Why do I say that? Because in this recipe, I'm using healthier ingredients options.

    Whole wheat flour is a better and healthier ingredient compared to all purpose flour, if you're thinking of going healthy. Well, I have to admit. With all the holidays and being carefree (maybe a bit too much? 😀 ), I always like to start the new year with somewhat healthier options. Don't you agree?

    Whole wheat flour is high in fibre and protein content. Consuming high fibre food items is always good for our health. I mean, there's no secret about that.

    I'm also using honey and extra virgin olive oil instead of sugar and butter. Another 2 more healthier ingredients 😉

    And this recipe is the non traditional way of making English muffins so it's faster. No overnight rising whatsoever.

    It's All About The Fork

    Yeah baby!

    So let's forget about our beautiful bread knives for these English muffins, we won't be needing any. In fact, the rule says (I don't know who invented it though 😀 ) that to slice up an English muffin, it is mandatory to use a fork.

    What? A fork?

    Yes! A fork. Ok so what you do is start stabbing all around the muffin with a fork, in a straight line of course. And then gently pull the muffin apart into 2. Genius, right?

    And believe me, you will want to use a fork if you want that rough crunchy texture after you toast your English muffin.

    Using a bread knife will make the surface too flat. Too boring in this case. And warm English muffins open up easier than cold or room temperature ones, just letting you know 😉

    In Summary

    These English muffins are:

    • perfect for your healthier breakfast option because they're made with healthier ingredients
    • use only whole wheat flour with no other flour mixes
    • soft and fluffy!
    • easier to make than you'd think
    • delicious and perfect for both sweet and savoury

    Hungry For More Healthier Breads?

    Check out these beauties:

    • No-knead cheese whole grain bread
    • Everything bagel pull apart bread
    • Whole grain wheat spelt bread
    • Fast no-knead multiseed bread
    • Mollete bread (Andalusian breakfast bread)

    Video

    📖 Recipe

    Whole wheat english muffins

    Whole Wheat English Muffins (Healthy, No White Flour Or Refined Sugar)

    Come and try these whole wheat English muffins that are healthy and don't have any white flour or refined sugar in them. They are soft and fluffy, not what you would imagine of something made only using whole wheat flour. You'll get rough crunchy bits when you toast them. Delicious and healthier breakfast option!
    Author: Bea & Marco
    5 from 4 votes
    Print Pin Rate
    Servings: 8 pieces
    Prep Time20 mins
    Cook Time20 mins
    Passive Time1 hr 30 mins

    Ingredients  

    • 2 ½ cup whole wheat flour (325 g)
    • 1 tablespoon honey (20 g)
    • 2 tablespoon extra virgin olive oil
    • 1 teaspoon salt
    • 2 ¼ teaspoon instant yeast (7 g)
    • 1 large egg , room temperature
    • ¾ cup warm whole fat milk (185 ml)
    Prevent your screen from going dark

    Instructions

    • Add all of the ingredients in a standing mixer bowl machine, using the dough hook. Mix everything together and then knead for 5 minutes. The dough will be sticky, don't worry.
    • Using a dough scrapper, scrap the dough into a lightly greased bowl and cover it tightly with a cling film. Leave for the dough to rise until double its size, around 1 hour.
    • Place the risen dough on a working surface and cut it into 8 equal pieces. Form each pieces into a ball and flatten them slightly with your fingers. Place them on a baking tray with a parchment paper and some sprinkled semolina. Cover with a cling film and leave until they double their size, around 30 minutes.
    • Note: Since this is a sticky dough, I'd recommend you to lightly grease your dough scrapper and your hand when working with it.
    • Lightly flour the working surface if needed, to avoid the dough from sticking.

    Cooking & Baking

    • Heat a pan on medium low heat. Gently scoop the balls, one by one with a flat spatula and place it on the pan. Do them in batches and don't crowd the pan too much, to make it easier to flip them later. Cook for 2 minutes on each side and place them back on the baking tray.
    • Bake in a preheated oven at 320ºF (160ºC) for 10 minutes or until fully cooked. Place them on a rack. While still slightly warm, stab all around the muffins in a straight line, using a fork. Gently pull the muffins apart into 2. Toast and enjoy them however you like, sweet or savoury!
    • Note: Use the scoop and level method for measuring flour (if using cup measurement). I'd recommend using scale to be more precise.

    Nutrition Facts

    Calories: 206kcal, Carbohydrates: 32.5g, Protein: 8.3g, Fat: 5.8g, Saturated Fat: 1.2g, Cholesterol: 26.1mg, Sodium: 314.9mg, Potassium: 122.6mg, Fiber: 4.9g, Sugar: 3.4g, Calcium: 61.1mg, Iron: 1.1mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

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    Reader Interactions

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    1. Eric says

      August 21, 2022 at 2:51 pm

      I have tried this recipe twice and the muffins always come out flat. What am I doing wrong? I have followed the recipe as stated.

      Reply
      • Bea says

        August 24, 2022 at 9:08 am

        I think most probably it has to do with the yeast. Perhaps it has expired? Old yeast loses its strength over time, resulting in flat bread. I hope you give the recipe another try because everybody that has made it, loved it. Hope it helps!

        Reply
    2. Geraldine Williams says

      March 25, 2022 at 1:53 pm

      I would like to use fresh yeast, could you advise re amount pls, Geraldine

      Reply
      • Bea says

        March 26, 2022 at 3:31 pm

        Hi Geraldine! Use 22 grams of fresh yeast instead. Make sure to activate it first though. Hope it helps.

        Reply
    3. Napier says

      January 04, 2022 at 12:14 am

      5 stars
      This is my go to recipe for English Muffins. I always make double batch and freeze half. They turn out perfect every time! Thank you for sharing with us

      Reply
      • Bea says

        January 04, 2022 at 10:53 am

        Yeay 🙌! I'm so happy to hear that, Napier. Thank you for your feedback.

        Reply
    4. Mesa says

      January 02, 2022 at 3:16 pm

      Have you ever made these with gluten free flour? I am looking for a healthier option than store bought, but would like them to be GF...just curious if they come out the same/taste the same. Thanks!

      Reply
      • Bea says

        January 03, 2022 at 10:20 am

        Hi Mesa! No, I haven't tried these with GF flour, sorry! Although I do have healthier whole wheat bread recipes, do check them out 🙂

        Reply
        • greg says

          April 10, 2022 at 2:45 am

          Have made with whole weat, rye, all purposes. Flours. Even made with half buckwheat and all purposes flours and out nice. I did not use regular oven but convection at 370 degrees for 12 minutes. Love all of them just toasted with butter or home made strawberry jam.

          Reply
          • Bea says

            April 10, 2022 at 5:45 pm

            That's awesome, thanks for sharing all the flours that you've tried with.

            Reply
    5. Florence says

      August 06, 2021 at 4:56 pm

      Hi there 😊.
      Thank you so much for sharing the recipe & video. Cant wait to try it out.
      If I would like to freeze them, would you advise me to do so before or after baking?

      Best regards to you & your family xx

      Reply
      • Bea says

        August 06, 2021 at 9:21 pm

        Hi! I'd say freeze them after baking, it's easier like that. Hope it helps! 🙂

        Reply
        • Florence says

          August 10, 2021 at 4:25 pm

          Thanks Bea for the reply. I m also from Malaysia, living in PD Negeri9 ☺️

          Reply
          • Bea says

            August 10, 2021 at 8:36 pm

            Oh I'm always excited to see a fellow Malaysian here 🙌!

            Reply
    6. Aaliyah says

      July 29, 2021 at 8:57 am

      Amazing recipe I can't wait to make it. The problem is I don't have an oven. Is it okay if I cook 5 mins on each side on the pan to cook it thoroughly?

      Reply
      • Bea says

        July 29, 2021 at 10:59 am

        Hi! I haven't tried it but I'd say use low heat so it doesn't burn and see how many minutes it takes to fully cook. Hope it helps!

        Reply
    7. Emily says

      July 26, 2021 at 12:53 am

      5 stars
      These are the very best English muffins! I have been making them frequently for quite some time now and just love them! They are easy and oh so delicious. 5 star recipe!

      Reply
      • Bea says

        July 26, 2021 at 1:45 pm

        Yeay 🙌! Happy to know that, Emily! This whole wheat recipe base can be turned into various bread types also, do check them out if you're interested. Thank you for your feedback!

        Reply
    8. Mahnoor says

      April 05, 2021 at 9:42 am

      How can we store these? can we freeze the dough balls before putting on parchment?

      Reply
      • Bea says

        April 05, 2021 at 10:18 am

        Yes, you can.

        Reply
    9. Alex says

      July 22, 2020 at 3:30 pm

      OMG , first whole wheat recipe I love! Please anyway to get more nooks and crannies?

      Reply
      • Bea says

        July 23, 2020 at 8:58 am

        Awesome, glad that you liked it!

        Reply
    10. Charlotte says

      April 28, 2020 at 7:59 pm

      I don’t have semolina what else can I use??

      Reply
      • Bea says

        April 28, 2020 at 8:46 pm

        You can use cornmeal instead. Or all purpose flour also works, no problem 🙂

        Reply
    11. Elaine says

      April 19, 2020 at 3:38 am

      Hi, will it be possible to knead the dough with hand?

      Reply
      • Bea says

        April 19, 2020 at 9:15 am

        Yes, of course! 🙂

        Reply
    12. Linda Ellerbeck says

      March 24, 2020 at 10:25 pm

      Hi your recipe looks amazing so I tried it and I couldnt understand why my mixture looked so different to your, it was so dry. It took me a while to figure out - in the recipe list I followed it said 3/4 cup of milk (85mls) when so I added 85mls which of course is incorrect, I watched the video and it should be 185mls of milk. Maybe you could correct that. I am trying them again so hopfully it will work this time,

      Reply
      • Bea says

        March 25, 2020 at 8:25 pm

        Oh I'm so sorry about that Linda! I've updated the recipe. Hope you'll give it another try. Let me know how it goes. Thank you!

        Reply

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    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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