English muffins are such an elusive bread. First, they have all those glorious nooks and crannies, making them soft, fluffy, and perfect for toasting. Maybe even too perfect. Second, they are flat on both sides, so there isn’t technically a top or a bottom. Tricky little muffins. Third, and possibly most importantly, they are not at all what their name suggests. They aren’t distinctly English, and they certainly aren’t muffins. Whatever they are, they should be coming out of your kitchen. Pronto. 
So, how does one make such a mysterious muffin-that’s-not-a-muffin? Essentially, you make a super wet dough, let it rise, and then coat it in cornmeal (hello, crunch!). When it’s time to bake, you cook it on a skillet first instead of putting it straight in the oven, which gives each muffin its flat, crispy crust on both sides. A quick trip in the oven ensures the bread is cooked all the way through, and then you’re ready to eat. Opening each muffin with a fork is they key to getting those craggy nooks and crannies. Really, don’t use a knife; they won’t be the same. 
When you make the dough for these muffins, you will think something’s wrong: the dough is really more like a muffin batter, and stays super wet and sticky even after the first rise on the counter. The overnight rest in the fridge lets the flour fully absorb the water, and turns a once-sticky batter into a soft, luscious dough. Although resting overnight is nonnegotiable, there is so little work involved in making the dough that you could legitimately mix it up any night after dinner. You could even make the dough up to 5 days ahead and just leave it in the fridge until you’re ready to eat English muffins. 
Freshly baked bread for breakfast feels so comforting and luxurious, despite its humble beginnings. This recipe relies on simple pantry staples like whole wheat flour, water, yeast, coconut oil, honey, and salt. My dad, who I’d categorize as health food-skeptic, ate one of these English muffins a few years ago and is still bragging about how they are the best he’s ever had. Sure, the man may be a little biased in my favor, but he’s not one to hold back his opinions, good or bad. 
I hope you’ll take a break from the store-bought English muffins you know and love and give this homemade version a try. I loved these with a slather of butter and/or cinnamon raisin almond butter, but found myself using up leftovers for breakfast sandwiches and lunches at work, too. The recipe makes 6 large or 8 average sized English muffins, but can definitely be doubled, tripled, etc, to make a big batch for your family. Trust me, you’re going to want leftovers. If you make this recipe, let me know how it turns out! Leave a comment below or tag me #bakedgreens on Instagram so I can see your freshly baked English muffins!
Whole Wheat English Muffins
Ingredients
- 2 cups white whole wheat flour*
- 1/2 Tablespoon active dry yeast
- 1 Tablespoon room temperature coconut oil**
- 1 Tablespoon honey***
- 1 teaspoon salt
- 1 1/2 cups warm tap water
- 1 Tablespoon cornmeal for coating pan
Instructions
- 1. Choose a container to mix the dough in. I like to use a container that's wide enough to mix in, but also has a lid to go in the fridge overnight. A large plastic storage container or lidded glass bowl is my first choice. You could also just cover a bowl with plastic wrap, if you don't have a container with a lid.
- 2. Add all ingredients (except cornmeal) to your chosen container, and stir to combine.
- 3. The dough will be very wet and sticky. Use a strong wooden spoon to vigorously stir the dough- it's too wet to knead, but needs to be worked a bit. I like to count 50 turns of the spoon, and stop. You could also set a 1 minute timer and just stir it for a full minute.
- 4. Cover the bowl/container and let sit at room temperature for 1-2 hours, or until the dough has puffed up and appears to be about double it's original size. Stir the dough once more, about 10 turns of the spoon. Cover container and put in the fridge overnight to rest. At least 8 hours is best.
- 3. In the morning, or whenever you're ready to bake: Line a sheet pan with parchment, and sprinkle cornmeal in 6-8 mounds on the sheet.
- 4. Remove the dough from the fridge and dump onto a floured countertop. Score with a knife to make 6-8 even pieces. Use your hands to form the dough into 6-8 balls, and transfer them to the cornmeal-lined pan. Sprinkle extra cornmeal on top, and cover with plastic wrap. Let sit in a warm place for 1 hour, or until doubled in size.
- 5. Heat a skillet over medium heat, and preheat your oven to 375 degrees Fahrenheit. Minimally grease the hot skillet (I rubbed mine with a paper towel dipped in oil) just so it's coated. Wet your fingers and carefully pick up the balls of dough and transfer to the skillet, trying not to smoosh/compress them at all. Cook 3-4 minutes, then flip and cook another 3-4 on the other side. Place back on sheet pan when done. Repeat to cook all the dough balls.
- 6. When all your English muffins have been cooked on the pan, transfer the sheet pan to the oven, and bake for 12-15 minutes to ensure the insides of the muffins are done.
- 7. Eat immediately, or let cool and store at room temperature in a sealed container for up to 5 days. Leftovers also freeze well.
Notes
**Softened butter may be used in place of the coconut oil
***Maple syrup, Agave, or any granulated sugar can all replace the honey. Adapted from Macheesmo
Spinach & broccoli scramble/crumbled goat cheese/toasted English muffin + cold brew = best weekend ever!