Introduction

Make warm, fluffy Honey Whole Wheat English Muffins effortlessly using your bread machine. These homemade muffins have a tender crumb with a touch of sweetness, perfect for breakfast or snacks.

A close-up shows two toasted English muffin halves stacked on a white plate with wavy edges; the muffins have a golden brown, crispy texture on top and a soft, porous inside. A woman's hand is spreading creamy white butter over the top muffin half, which is held open, revealing its fluffy interior. Next to the plate, there are two small blue bowls, one containing a light creamy spread, the other with a dark jam. The setting is on a white marbled surface with a checkered cloth underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1⅓ cups milk (11 ounces)
2 tablespoons honey
1¼ teaspoons sea or table salt
1 tablespoon unsalted butter, chopped
1 cup white whole wheat flour (or whole wheat flour)
2 cups all-purpose unbleached flour (organic if possible)
2 teaspoons instant yeast

Instructions

Step 1: Add the milk, honey, salt, chopped butter, white whole wheat flour, all-purpose flour, and instant yeast to the bread machine pan in the order listed. Select the DOUGH cycle and press START.
Step 2: Open the bread machine lid within the first minute to ensure the mixing has started. The dough should begin to clump together but remain sticky.
Step 3: Adjust dough moisture if needed. If dough is too sticky, add flour one tablespoon at a time. If too dry, add water one tablespoon at a time. Allow the machine to complete full kneading and rising cycles.
Step 4: Turn the dough onto a lightly floured surface. Gently shape into a ball, cover it, and let it rest for 15 minutes.
Step 5: Divide the dough into 10 equal pieces. Shape each piece into a smooth ball by pulling edges and pinching them at the top. Wet hands can help manage stickiness.
Step 6: Place the dough balls on a parchment- or silicone-lined tray sprinkled with cornmeal, flipping each to coat both sides. Flatten each to about ¾-inch thickness. Cover with greased plastic wrap and place another tray on top without pressing down. Let rise until nearly doubled.
Step 7: Preheat a skillet or griddle to medium heat. Cook the muffins for 2–3 minutes per side until golden brown, adjusting as needed for even browning.
Step 8: Return the browned muffins to the tray and bake in a 375°F oven for 8 minutes or until the internal temperature reaches 205–210°F. Cool muffins on a rack. Use a fork to split before toasting for the classic nooks and crannies.

Tips & Variations

For larger holes inside, embrace the slightly sticky dough rather than adding extra flour; wet your hands when shaping to handle stickiness.
Substitute regular whole wheat flour if white whole wheat is unavailable, though the flavor and color will be more robust.
Try adding a teaspoon of cinnamon or vanilla extract for a subtle flavor twist.

Storage

Store cooled English muffins in an airtight container or resealable bag at room temperature for up to 3 days. For longer storage, freeze muffins tightly wrapped for up to 3 months. Reheat frozen or day-old muffins by toasting them split to refresh their texture and enhance flavor.

How to Serve

A stack of seven golden-brown English muffins sits on a white plate with blue floral patterns, arranged in two layers with four muffins at the bottom and three on top, each muffin showing a slightly crispy, toasted top with a soft, textured edge dusted lightly with cornmeal. A dark red jam in a white bowl with a silver spoon sits behind the plate to the right on a white marbled surface, with a white and blue checkered cloth draped to the left side. The scene is softly lit, emphasizing the warm tones of the muffins. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these English muffins without a bread machine?

Yes, you can mix, knead, and let the dough rise by hand or with a stand mixer, then follow the shaping and cooking steps as usual. The bread machine simplifies the process but is not essential.

Why do I need to use a fork to split the muffins?

Splitting English muffins with a fork creates their characteristic nooks and crannies, perfect for holding butter and jam. Cutting with a knife will compress the crumb and lose that texture.