Honey Whole Wheat English Muffins

I didn’t even know how English Muffins were made.

Seriously. I don’t think I ever even thought about it before. They were just there in the package at the store. They’re called muffins so I assumed they were baked like muffins.


Even when I saw this recipe and knew I wanted to try them, it wasn’t until I actually started making them and finished reading the recipe that I realized what was involved. And then it was obvious. Why they look the way they do. You know with the brown on both sides but nothing on the edges.

They’re cooked almost like pancakes! Talk about a life changing moment! If not that moment, then possibly when I tried a warm one off the stove. Oh. My. Scrumptious.

We already know I have issues with bread. I’m pretty sure it is my nemesis in terms of weight loss…but that’s another topic.

Anyway, if you like English muffins, you should definitely give these a try. They sound time intensive, but you could make them on a Saturday and then keep them in a zip-top bag for a yummy breakfast all week. Now, that sounds appealing doesn’t it?

Honey Whole Wheat English Muffins


  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 2 1/4 teaspoons active dry yeast
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cinnamon
  • 2/3 cup milk
  • 2/3 cup water
  • 1/4 cup honey
  • Cornmeal, for dusting
  • 2 tablespoons butter


  1. In the bowl of a stand mixer, mix together flours, yeast, baking powder, salt and cinnamon.
  2. In a small microwave safe bowl, microwave the water and milk until warm, about 30-60 seconds depending on your microwave.
  3. Add the honey to the milk and water, then add to the dry ingredients.
  4. Beat on medium speed until flour is completely mixed in, scraping down the sides of the bowl as needed.
  5. Using dough hook, mix (knead) until the dough is smooth and starts to pull away from the edges of the bowl, about 10 minutes.
  6. Place dough in a lightly oiled bowl and cover with plastic wrap. Allow to rise in a warm place until doubled in size, about 1 hour.
  7. Turn dough onto a lightly floured surface and divide in to 8-10 equal portions and shape them into round balls. Dough will be sticky, but try to use the least amount of flour possible.
  8. Place balls of dough on cookie sheet that has been sprinkled with cornmeal. Press dough down until it is about 1 inch thick. Spray tops with cooking spray and cover loosely with plastic wrap. Let dough rise until double in size, about 40 minutes.
  9. Heat griddle or skillet to medium heat. Brush butter over hot griddle.
  10. One at a time, gently place dough cornmeal side down onto griddle, placing the dough 2 inches apart.
  11. Reduce heat to medium-low and cook until bottom is well-browned, about 8 minutes.
  12. Turn muffins over, reduce heat to low and cook for another 8-10 minutes, or until muffins sound hollow when tapped.


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