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    You are in: Home / Recipes / Whole Wheat English Muffins Recipe
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    Whole Wheat English Muffins

    Whole Wheat English Muffins. Photo by David J Rust

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 25 mins

    2 hrs

    25 mins

    Tish's Note:

    Posted in response to request. I love English Muffins, especially the nooks and crannies that soak up butter and jam! Enjoy

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    Units: US | Metric


    1. 1
      In a large bowl, dissolve the yeast in the water.
    2. 2
      Add the sugar, salt and dry milk and blend.
    3. 3
      Add half the flour and whisk for 1 minute.
    4. 4
      Set the mixture aside for 1 hour, or until the sponge falls back on itself.
    5. 5
      Beat in the oil.
    6. 6
      Add the remaining flour and mix well.
    7. 7
      Add extra flour if necessary to make a fairly stiff dough.
    8. 8
      With floured hands cut out about 20 four oz pieces of dough and form them into 3" patties.
    9. 9
      Place the patties on a greased cookie sheet and let rise about half an hour, or until they are doubled in bulk.
    10. 10
      Preheat griddle to 325 to 350 F and cook approximately 7 minutes per side.

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    Ratings & Reviews:

    • on January 12, 2014


      I didn't get any nooks and crannies when I made this but they were still tasty. I'll work with rolling out the dough thinner, next time, too and making sure the yeast is as fresh as possible. One interesting thing I did was, after cutting out the muffins, combine the scraps into hamburger-bun-sized rolls. Those I baked in a 350-degree oven for a half hour and they turned out great!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 14, 2011


      These were good but tasted more like just bread instead of the English muffin. It will be good for hamb buns also,

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 11, 2010


      Excellent recipe- very tasty. First recipe from this site that is worthy of writing down (so old school) in my recipe collection. Only reason it didn't get 5 stars was the directions for cutting out the muffins. I did 1/2 batch with these directions and 1/2 batch rolling out thin and cutting. The rolled out version were SO much better- baked more evenly and more appealing shape. Only alterations I made to actual recipe was regular whole wheat (didn't have cracked wheat) and used honey instead of sugar (was out sugar). This is one of the best "baking/bread" recipes I've every found- thanks! Also- for first time users- 325 degrees is the equivalent of med low using cast iron pan on stove top (didn't have griddle). YUM!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Whole Wheat English Muffins

    Serving Size: 1 (94 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 233.3
    Calories from Fat 52
    Total Fat 5.8 g
    Saturated Fat 1.2 g
    Cholesterol 3.1 mg
    Sodium 130.8 mg
    Total Carbohydrate 39.3 g
    Dietary Fiber 3.5 g
    Sugars 2.6 g
    Protein 7.0 g

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