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.
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Soft & Fluffy
Ok, so when we hear the word whole wheat bread we will automatically imagine a dense bread, right?
Yeah, 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 flour mix here) and I guarantee you a soft fluffy texture on the inside, and when toasted you will get a crunchy texture on the outside.
The secret is 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 these 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 worried if these are going to be horrible, then worry not. Alright?
Healthier Breakfast Option
Why do I say that? In this recipe, I'm using healthier ingredient options like in our easy no-knead multi-seed bread.
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 fiber and protein content. Consuming high-fiber 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 rise 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 need 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. Toast and spread my walnut basil pesto, oh la la!
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
- Fast no-knead multiseed bread
- Mollete bread (Andalusian breakfast bread)
Video
📖 Recipe
Whole Wheat English Muffins (Healthy, No White Flour Or Refined Sugar)
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)
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
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
K says
Excellent recipe. Turned out great. I will be making these all the time. Thank you.
Bea & Marco says
Yay! Happy to know you liked them. Thank you!
Amal says
These muffins are so good! Thank you😊
Bea & Marco says
Happy that you liked them, thanks!
Polina says
Great recipe! I was sad that the muffins became hard in a few days, maybe my dough was too dense.
Bea & Marco says
I'm happy that you liked them, Polina! It's understandable since homemade bread is made with wholesome ingredients and doesn't have other preservatives etc. I'd recommend keeping the muffins in an air-tight bag, in the fridge. You can even slice them in halves and freeze them (I always do that). Thanks for giving the recipe a try!
Eleonora Miller says
OMG! Thank you so much, they are delicious! I will never buy again the store ones that are expensive and do not taste good (with a list of dubious ingredients too.) I actually used fat free milk with a great result. Maybe (not sure) they are better with whole milk, but I will never know 😉
Bea & Marco says
I totally agree with you! Store-bought ones have a mile-long list of ingredients also! I'm happy that you gave this recipe a try, thanks Eleonora! I have more whole-wheat bread recipes if you're interested.
Eric says
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.
Bea says
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!
Geraldine Williams says
I would like to use fresh yeast, could you advise re amount pls, Geraldine
Bea says
Hi Geraldine! Use 22 grams of fresh yeast instead. Make sure to activate it first though. Hope it helps.
Napier says
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
Bea says
Yeay 🙌! I'm so happy to hear that, Napier. Thank you for your feedback.
Mesa says
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!
Bea says
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 🙂
greg says
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.
Bea says
That's awesome, thanks for sharing all the flours that you've tried with.
Florence says
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
Bea says
Hi! I'd say freeze them after baking, it's easier like that. Hope it helps! 🙂
Florence says
Thanks Bea for the reply. I m also from Malaysia, living in PD Negeri9 ☺️
Bea says
Oh I'm always excited to see a fellow Malaysian here 🙌!
Aaliyah says
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?
Bea says
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!
Emily says
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!
Bea says
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!
Mahnoor says
How can we store these? can we freeze the dough balls before putting on parchment?
Bea says
Yes, you can.
Alex says
OMG , first whole wheat recipe I love! Please anyway to get more nooks and crannies?
Bea says
Awesome, glad that you liked it!
Charlotte says
I don’t have semolina what else can I use??
Bea says
You can use cornmeal instead. Or all purpose flour also works, no problem 🙂
Elaine says
Hi, will it be possible to knead the dough with hand?
Bea says
Yes, of course! 🙂
Linda Ellerbeck says
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,
Bea says
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!