Whole Wheat English Muffins (Healthy Breakfast Bread)

5 from 14 votes

Whole Wheat English Muffins (Healthy Breakfast Bread)

These whole wheat English muffins are beautifully golden on the outside, soft and fluffy inside, and made with 100% whole wheat flour. No overnight rising needed! Cook them using our easy skillet-and-oven method or entirely on the stovetop. Perfect for a healthy, homemade breakfast!

Prep Time20

Cook Time20

Passive Time1 30

Servings: pieces

Author: Bea & Marco

Ingredients

2 ½ cup (325 g) whole wheat flour
1 tablespoon (20 g) honey
2 tablespoon (30 ml) extra virgin olive oil
1 teaspoon salt
2 ¼ teaspoon (7 g) instant yeast
1 large egg room temperature
¾ cup (190 ml) full-fat milk warm
¼ cup (30 g) semolina for dusting (optional)

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Instructions

Make the dough

Add all the dough ingredients (except the semolina) to a stand mixer bowl fitted with the dough hook. Mix until combined, then knead for 5 minutes.
2 ½ cup whole wheat flour, 1 tbsp honey, 2 tbsp extra virgin olive oil, 1 tsp salt, 2 ¼ tsp instant yeast, 1 large egg, ¾ cup full-fat milk

The dough will be soft and sticky, which is perfectly normal.

Using a lightly greased dough scraper, transfer the dough to a lightly greased bowl. Cover tightly with plastic wrap and let rise until doubled in size, approximately 1 hour.

Shape

Transfer the risen dough to a work surface, lightly floured if needed. Divide into 8 equal pieces. Shape each piece into a ball, then gently flatten slightly with your fingers.

Lightly grease your hands if the dough is too sticky to handle.

Arrange the muffins on a parchment-lined baking sheet lightly sprinkled with semolina. Cover loosely with plastic wrap and let rise until doubled in size, approximately 30 minutes.
¼ cup semolina

Cooking method 1: Stove and oven (recommended)

Preheat the oven to 350°F (175°C), top and bottom heat, no fan, with the rack in the middle position.
Heat a skillet over medium-low heat. Using a flat spatula, carefully transfer the proofed muffins to the skillet. Cook in batches without overcrowding, approximately 2 minutes per side, until beautifully golden brown.
Transfer the browned muffins back to the parchment-lined baking sheet. Once all are browned, bake for approximately 8–10 minutes, or until fully cooked. The internal temperature should reach around 200°F (93°C).
Transfer to a wire rack and let cool.

Cooking method 2: Stove only (alternative)

Heat a heavy-bottomed skillet over low to medium-low heat.
Carefully transfer the proofed muffins into the skillet using a flat spatula. Cook in batches for approximately 8–12 minutes per side, flipping gently, until golden brown and cooked through.
Keep the heat low enough to prevent burning before the centers cook. The internal temperature should reach around 200°F (93°C). Cooking times will vary depending on your skillet and muffin thickness.
Transfer to a wire rack and let cool.

To Serve

Insert a fork halfway into the sides, working your way around each muffin. Gently pull the two halves apart to reveal those lovely, craggy surfaces. Toast until golden and enjoy with your favorite sweet or savory toppings!

Notes

Measuring flour: We highly recommend weighing your flour for accuracy. If using measuring cups, spoon the flour into the cup and level it off. Too much flour can make the dough dry and dense.
Kneading by hand: No stand mixer? Knead by hand for approximately 10 minutes. Lightly oil your hands and work surface to help manage the sticky dough.
Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. We recommend splitting them before freezing so they're ready to toast.

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