English muffins have been my favourite breakfast since I was knee-high to a grasshopper.
And more specifically, I like a wholemeal English muffin. I know a lot of people may well disagree with me on this, but I think that the crunch, and chew and that touch of extra density that those unmilled wheat kernels provide is what absolutes makes the muffin.
I guess that’s just what I want first thing in the morning, something with a bit of heft and chew and grain.
I like to leave the finely milled wheat flours (NEVER bleached please!), for baking with, or sandwiches, or midnight snacking. Or heck, just about any other time.
But when I wake up, and drag myself into the shower (my absolute least favourite task of the day – why do I want to get drenched first thing in the morning?) I need to know there is a substantial and delicious whole wheat muffin waiting for me at the end of it all.
And since this is the year of no-buying-supermarket-bread (I think I’ve mentioned that before), I had to come up with a way to get my fix.
And here it is! You guys, this will totally make your shower worthwhile. It’s chewy, nutty, hefty, and just slightly sweet and aromatic from the honey. Absolutely perfect slathered with salted butter and maybe an extra drizzle of honey, next to that first life-giving coffee of the day.
What’re you eating for breakfast these days?
- 1 + ¼ cups (190g) whole wheat flour
- 1 + ¼ cups (190g) plain flour, plus extra for dusting
- 1 tsp sea salt flakes (1/2 tsp fine salt)
- ⅓ cup (85ml) water
- ½ cup (125ml) milk
- 2 tsp yeast
- ¼ cup (30g) honey
- 1 tbsp olive oil
- cornmeal or polenta, for dusting
- Place the flours and salt into the bowl of a stand mixer fitted with the dough hook.
- Place the water and milk into a heatproof jug and heat in the microwave for 30 seconds, or until just warm.
- Add the yeast, honey and oil to the water and milk, and stir until the honey and yeast and dissolved.
- Add the yeast mixture to the flours, and knead on a low speed until everything comes together in a sticky dough.
- Set aside to rise for an hour or until doubled in size.
- Line a baking sheet with non-stick paper, and sprinkle it very liberally with cornmeal or polenta.
- Once the dough is risen tip it out on to a floured surface, and divide into 8 pieces. Shape them into rough rounds and place on the lined baking sheet. Leave to rise for another hour.
- Once the muffins are very puffy and risen, heat a heavy based pan over a medium heat, and turn the oven on to preheat to 400F/200C.
- Cook the muffins for a few minutes each side in the pan, or until they are well toasted on each side, placing them back onto the baking sheet when they're done.
- Once all the muffins are toasted on each side, place them into the oven for 10-12 minutes or until they are cooked through.
Man im so glad someone has the same view on English muffins that I do. I can’t start my day without my egg and muffin. I can’t wait to try this recipe!
Love the look for this! And also, that Honey container is so so cute! Lovely post again, Sarah! :)
I was just talking to my family about making english muffins soon and this popped up on my twitter – Must be fate! i will defo try this recipe out, They look delish!
I often have oatbran pancakes with blueberries for breakfast, a nice hearty start to the day plus very easy to make. I will try and post the recipe soon (emmassundaybakes.com) .
Lately, I am loving english muffins with coconut oil and cinnamon sugar! I am sure these would add a whole new dimension to that! Guess I know my next kitchen experiment!
Definitely my kind of breakfast. LOVE this!
YES forever and ever to these muffins. Amen.
I totally share your English muffin sentiments! These look fantastic!
WE ARE TWINNERS! I hate showering too! Strangely enough I’m not mad at baths, but showers are so annoying. (First world problems much?) I also love whole wheat English muffins, so obviously we were separated at birth.
You have a way with your photos of just making my mouth WATER!!! Michael (especially) and I both love a good English muffin and I’m with you on the wholegrain version!! love your recipe!
They came out great !
Ahh yeah! English muffins are the best. These look awesome, Sarah!
I love your photos in this post, Sarah. And obviously as an English person I am very impressed with your muffins! Pinning this because it’s not often I see a recipe for muffins.
English muffins are the best! NOM. My breakfast is usually just coffee, but I could definitely go for some freshly baked muffins soon. :)
These look TERRIFIC, Sarah! It’s funny that the “about Me” box on my blog says that I’m an “English Muffin Fanatic,” but yet I’ve never made homemade ones. Adding it to my must-make list!
I may be linking back to your blog soon as part of a muffinspiration. Been comparing recipes for awhile and yours just look so perfect. Grazie.
Whaaaaaaat? No rings? All the recipes I’ve read have you shlep the dough into rings in a pan on the stove to cook them. That has totally been holding me back from making my own. I can’t wait to try this one out!
And that little tin of honey?! I die. SO CUTE.
My daughter and I absolutely adore English muffins with jam and honey. We have recently found out we have a genetic issue with synthetic vitamins and most ALL bread products are fortified wother them. I was so happy to come across this recipe. It’s so easy and so much healthier for us than any brand we can buy. Thank you for bringing light into our situation. These are a huge hit in my house.
Chanda, thank you for commenting! I’m so so pleased that this recipe was able to help you and your daughter to enjoy something English Muffins again! It’s absolutely made my day to hear your story. xx Sarah