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whole wheat english muffin recipe
- Total Time: 175 minutes
- Yield: 8 muffins
- Diet: General
Description
A hearty whole wheat English muffin recipe featuring a vibrant sun-dried tomato and basil swirl. Perfect for breakfast or brunch.
Ingredients
- Whole Wheat Flour, 2 cups (250g)
- All-Purpose Flour, 1 1/4 cups (150g)
- Instant Dried Yeast, 2 1/4 tsp (7g)
- Granulated Sugar, 1 tbsp (15g)
- Fine Sea Salt, 1 tsp (5g)
- Warm Milk, 3/4 cup (180ml)
- Warm Water, 1/2 cup (120ml)
- Melted Butter, 2 tbsp (30g)
- Fine Cornmeal or Semolina, 2 tbsp (30g)
- Sun-Dried Tomatoes, drained, 1/2 cup (60g)
- Fresh Basil Leaves, packed, 1 cup (30g)
- Small Garlic Clove, 1
- Olive Oil, 2 tbsp (30ml)
- Fine Sea Salt, 1/4 tsp (2g)
- Freshly Ground Black Pepper, 1/4 tsp (1g)
- Finely Chopped Fresh Basil, 1 tbsp (5g) for garnish
Instructions
- Combine Dry Ingredients: Whisk together whole wheat flour, all-purpose flour, instant yeast, granulated sugar, and 1 teaspoon of sea salt in a large bowl.
- Knead the Dough: Add warm milk, warm water, and melted butter to the dry ingredients. Mix until a shaggy dough forms. Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic, but still slightly tacky.
- First Rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60-90 minutes, or until doubled in size.
- Prepare the Swirl Paste: While the dough rises, combine the drained sun-dried tomatoes, 1 cup fresh basil, garlic clove, olive oil, 1/4 teaspoon sea salt, and black pepper in a food processor. Process until a smooth paste forms.
- Shape and Fill: Gently punch down the dough to release air. Roll it into a large rectangle (approx. 12×16 inches). Spread the sun-dried tomato paste evenly over the surface, leaving a small border on one long edge.
- Roll and Cut Muffins: Tightly roll the dough into a log starting from the long edge opposite the border. Seal the seam. Cut the log into 8-10 rounds (approx. 1.5 inches thick) using a sharp knife or dental floss.
- Second Rise: Place the cut rounds on a baking sheet dusted with cornmeal or semolina, leaving space between them. Dust the tops with more cornmeal, cover, and let rise for 30-45 minutes until visibly puffy.
- Cook on Griddle: Heat a non-greased skillet or griddle over medium-low heat. Cook the muffins in batches for 6-8 minutes per side until deep golden brown and cooked through. If browning too quickly, finish in a preheated 350°F (175°C) oven for 5-7 minutes.
- Cool and Serve: Transfer cooked muffins to a wire rack to cool completely. To serve, use a fork to split the muffins horizontally and lightly toast them. Garnish with chopped basil and/or olive oil, if desired.
Notes
Knead the dough for the full 8-10 minutes to develop gluten, which creates a lighter texture. Use medium-low heat on the griddle (6-8 minutes per side) to prevent burning and ensure the interior cooks through. Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 5 mg