Whole-Wheat English Muffins 16.000

Goran Kosanovic for The Washington Post

Aug 10, 2018

Once you’ve had freshly made English muffins, it’s hard to go back to the store-bought variety.

The original recipe from King Arthur Flour typically calls for bread flour, but all-purpose flour works quite well here, and the addition of whole-wheat flour gives them a pleasing heartiness. With a yield of 16 muffins, you can easily freeze half the batch for future breakfasts.

An instant-read thermometer is helpful here for checking doneness. This recipe works well with a stovetop griddle, but you can also use a cast-iron or electric skillet. If you don't have a stand mixer or simply want to knead the dough by hand, see the VARIATION, below.

Make Ahead: The dough needs to rest twice, for 1 to 2 hours and then for 20 minutes. The muffins can be stored in an airtight container at room temperature for up to 3 days, refrigerated for 1 week, or frozen for up to 2 months.


Servings:
16

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 16

Ingredients
  • 1 3/4 cups lukewarm milk (dairy or nondairy)
  • 3 tablespoons unsalted butter, at room temperature (dairy or nondairy)
  • 1 1/4 teaspoons salt
  • 2 tablespoons sugar
  • 1 large egg, lightly beaten (may use an equivalent vegan egg substitute)
  • 3 cups bread flour or all-purpose flour
  • 1 1/2 cups whole-wheat flour
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • Semolina, for sprinkling

Directions

Combine the milk, butter, salt, sugar, egg, flours and yeast in the bowl of a stand mixer. Beat on low speed just until blended, then increase the speed to medium-high and beat for 5 minutes, until a dough forms that has started to pull away from the sides of the bowl. The dough should be quite stretchy, soft and shiny.

Scrape the dough into a ball inside the bowl and cover. Let rest in a warm place to rise for 1 to 2 hours, until it’s nice and puffy.

Line two baking sheets with parchment paper and sprinkle generously with the semolina.

Gently deflate the dough and divide into 16 equal portions. Shape each piece into a smooth ball. Divide the balls between the baking sheets, flattening each one into disks about 3 inches wide. Sprinkle the tops with more semolina, cover and let rest for 20 minutes (they’ll puff up a little more but won’t rise significantly).

Preheat a stovetop griddle over medium-low heat for about 5 minutes, then reduce the heat to low before adding the muffins, because you want them to cook slowly. Cook the muffins a few at a time, for 7 to 15 minutes per side (typically no more than 10 minutes per side), until the exteriors are golden brown; an instant-read thermometer will read at 200 degrees when the muffins are cooked all the way through.

Once the muffins are cooked, let them cool thoroughly on a rack before storing. When you’re ready to toast them, use a fork to pierce a horizontal line around the sides of the muffin and then split it open, to create maximum nooks and crannies.

VARIATION: If you don’t have a stand mixer, you can put all the ingredients into a large bowl to mix together into a shaggy mass, then turn the dough out onto a lightly floured work surface and knead by hand for about 10 minutes, until you have a soft, stretchy ball of dough, then proceed with the rest of the directions.

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Recipe Source

Adapted from a King Arthur Flour recipe.

Tested by Kristen Hartke.

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