100% Whole Wheat English Muffins
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Homemade English Muffins: Yes. You. Can. Make this batter at night; then griddle away in the morning. These make the best egg sandwiches and eggs Benedict, but they are also a treat simply spread with softened butter and jam. 🍞🍞🍞
This post is sponsored by King Arthur Flour. Thank you for your support!
A year ago, a friend and excellent baker mentioned she had stopped using all white flour in her bread recipes. It just felt wrong to her not to throw some whole wheat flour into the mix.
I’m embarrassed to admit that before this conversation I had never thought twice about the many all-white flour loaves I turn out on a daily basis. My friend’s comment made me think about how much bread my family eats — morning toast, midday sandwiches, bread with dinner — and that maybe I, too, should start working some whole grains into our daily bread.
I soon began doing the same thing as my friend: replacing a cup of all-purpose flour with whole wheat flour in whatever bread I was baking and gradually increasing the proportion from there.
Today, I often bake the peasant bread with 50% whole wheat flour (see photos below), and most recently I’ve had excellent results using King Arthur Flour’s white whole wheat flour.
What is White Whole Wheat Flour?
King Arthur Flour’s white whole wheat flour is …
- … milled from white winter wheat seeds which lack some of the pigmentation in the bran layer contained in the red wheat berry (from which traditional whole wheat flour is milled).
- … lighter in color and milder in taste — the pigment from red wheat carries a bolder flavor. (Read more about wheat varieties here.)
- … grown from certified seeds that are selected through field and baking tests for optimal performance in the kitchen.
- … as nutritious as traditional whole wheat flour.
What’s more, the farmers who are growing the wheat for KAF employ sustainable farming practices that include no till, crop rotation, and water conservation.
White Whole Wheat English Muffins
In addition to the peasant bread, I’ve been using KAF’s white whole wheat flour in Peter Reinhart’s English muffins and have actually had great success using 100% white whole wheat flour in this recipe.
This recipe is a little fussier — it requires an overnight rise and English muffin rings (see notes below) because the dough is so wet — but it is fun to make and the reward of a homemade egg sandwich or eggs benedict or simply a warm muffin spread with butter and jam is well worth the planning and effort.
Substituting white whole wheat flour for all-purpose flour or whole wheat flour is pretty straightforward but if you’re looking for a little more direction, King Arthur Flour came up with this handy guide.
And to learn more about King Arthur Flour’s identity-preserved white whole wheat flour, read this or watch this video. King Arthur Flour is dedicated to providing more traceability and transparency to their consumers and their identity-preserved white whole wheat flour is just their first step.
Thank you King Arthur Flour for sponsoring this post!
A 1/3-cup measure is great for portioning the dough into the rings:
Love my retro bread bin:
Peasant Bread made with 50% White Whole Wheat flour:
100% Whole Wheat English Muffins
- Total Time: 18 hours 25 minutes
- Yield: 10 muffins
- Diet: Vegetarian
Description
Adapted from Peter Reinhart’s Artisan Bread Every Day
- This dough is very wet, like batter, so you will need English muffin rings or something similar (empty tuna cans, Ball jar rings, etc.) to constrain the dough.
- The key with this recipe is to be sure to portion the dough into 10 rings. I only have 8 English muffin rings, and twice I’ve divided the batter into those 8 rings, and twice I’ve been disappointed — it’s very hard to cook the muffins all the way through on the griddle when they are on the large size. Use two Ball jar rings or empty tuna cans or be patient and reuse two of your rings to ensure you get 10 muffins out of the batter. You will doubt the need to divide the dough into 10 rings as you portion it out — I do every time — but the dough spreads and fills the rings as it cooks slowly on the griddle.
- With 100% white whole wheat flour, the texture isn’t quite like that of a Thomas’ English muffin (see photo of halved muffin above), but it is still light and airy.
Ingredients
- 2⅔ cups (12 oz | 340 g) King Arthur Flour White Whole Wheat flour
- 1¼ teaspoons kosher salt
- 2 teaspoons instant yeast
- 1½ cups (12 oz | 340 g) lukewarm whole or nonfat milk
- 1 tablespoon honey
- 1 tablespoon oil, such as olive, grapeseed, canola or vegetable
For finishing:
- 3 tablespoons warm water
- ¼ teaspoon baking soda
- cornmeal for dusting
Instructions
- In a large mixing bowl, whisk together the flour, salt and instant yeast. Add the milk to the bowl followed by the honey and oil. Stir with a rubber spatula until combined. Cover bowl with a tea towel or plastic wrap, and place in the refrigerator overnight or up to 4 days. (Note: I have not tested storing the dough longer than 1 day.)
- On baking day: remove the dough from the refrigerator 2 hours before you plan to bake the English muffins. After the 2 hours, dissolve the baking soda in the warm water. Add it to the batter and stir to combine. Let the dough rest 10 minutes.
- Meanwhile, heat a griddle or cast iron skillet (or other skillet) over medium heat. Mist the griddle and the inside of the rings with spray oil, then dust the inside of the rings with cornmeal (I dunked each ring into the bag of cornmeal.) Cover the cooking surface with as many rings as it will hold, then dust the pan inside the rings with more cornmeal. Lower the heat to low to medium-low — you’ll have to use trial and error to find the right temperature.
- Using a ⅓ cup measure, scoop dough into the rings. It’s OK if the dough doesn’t fill the ring completely initially — it will spread and rise as it cooks. Sprinkle tops of dough with more cornmeal. Cook for 10 to 12 minutes, peeking underneath with a spatula every so often to ensure griddle is not too hot. If muffins are browning too quickly, turn the griddle down. Flip muffins, and cook for another 10 to 12 minutes. (This will feel interminable. Be sure to have a crossword puzzle nearby.) When both sides are evenly golden brown and crisp, transfer muffins to cooling rack. Let cool briefly (enough for rings to cool), then pop out rings. Let the muffins cool for at least 20 minutes before splitting them open with a fork.
- Prep Time: 18 hours
- Cook Time: 25 minutes
- Category: Bread
- Method: Griddle, Stovetop
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
87 Comments on “100% Whole Wheat English Muffins”
Ok I am so doing these muffins for egg Sammy this Sunday!
Yes! There is nothing better than a fried egg sammy on a homemade English muffin. Hope you are well, Peter!
These look fantastic. I’ve been meaning to tinker with English muffins for a while now. You may have just given me the encouragement I need!
Dana, they are fun! I think you (and Miles) would approve 🙂
Awesome! Will definitely be giving the English Muffins a go (coupled with an egg of course) this weekend!
Rxx
http://www.peppermintdolly.com
Yes, you must 🙂 🙂 🙂
I have been using KIng Arthur’s white wheat for all of the flour in my banana muffins and my pumpkin muffins with wonderful results. The change didn’t bother me a bit and my kids didn’t notice a difference at all.
So great to hear this, Holly! My kids haven’t noticed a thing either … this is the ultimate test, right?!
I love the idea of getting a little more nutrition out of these delicious loaves. I’m picking up some white whole wheat today–might have to bake some peasant bread right away!
I have never had any worries of trying new things in the kitchen, except for baking bread until coming across this blog, so thank you for all the fantastic bread posts. I never shy away from adding a loaf or rolls to dinner now.
Rafael, this makes me so happy to hear! Thank you for writing in. Let me know if you have any questions! The 50% white whole wheat peasant bread is so easy and so good.
This recipe looks quite excellent. I haven’t had an opportunity to try it, but I did have a question: How well would this recipe work with a sourdough starter? I’m quite a fan of sourdough, so I’m often looking for ways to incorporate it into interesting bread recipes.
Hi Steven,
I think it would work really well. Because the dough rises overnight, it already has a bit of a sour taste, so I think even more of that sourdough flavor would be welcomed. How do you typically add starter into recipes that don’t call for it? I’m asking for my own knowledge. People often ask if they can use the sourdough starter in the peasant bread recipe, and I say sure, but I have no idea how to guide them regarding substitutions. Thanks for writing in!
While I won’t claim to be an expert, I’d imagine it’d have a lot to do with how thick of a starter I’m working with. For the most part, mine is equal parts water and flour, so I’d likely pull out about half a cup of each for every cup of starter I put in (and add flour back in as necessary during kneading). I suspect my starter runs a bit thinner than most, though.
That makes sense. Thanks so much for writing back! When I worked at a restaurant many years ago, the baker made two starters every night before she went home: 1 with equal parts by weight water and white flour, and the other water and whole wheat flour. I remember it being on the thin side as well, and her breads were oh so good! I am feeling inspired to start experimenting with some sourdough starter. Thanks!
Could one use one of those griddles (not sure what it’s called) that straddle 2 burners to save some time?
yes! That’s actually what I am using: The Baking Steel Griddle.
these look totally amazing! can’t wait to try. happy to read this post, and english muffins are one of my very favorite breakfast foods so thank you for this WW inspiration.
Posie, hi! So great to hear from you. Love your blog! xo
So if I start cooking the muffins in Ball jar rings, what do I do when I flip them over? Take off the rings and reapply, or leave the rings on and not worry about the rim?
Just keep the rings attached! You can pop them off after you flip them and have cooked them for at least 5 minutes on the second side, or you can just wait until the muffins are completely cool. Just a warning: the ball jar rings may be shorter than english muffin rings—mine were— so I would use about 1/4 cup or batter as opposed to 1/3 cup. Good luck!
If you use Ball Jar rings, do you use the regular size rings or the wide mouth rings?
Great question! They are the wide mouth rings: 3.5 inches in diameter.
I made them! Your directions were perfect. They are delicious! I will definitely make these again. They are way better than store-bought, and you know what is in them!
So happy to hear this, Nancy!! I know, the amount of ingredients in most store-bought breads is crazy. Thanks for writing in.
The King Arthur site has a recipe for sour dough English muffins.
I made them and cooked them on my Cuisinart Griddler, flat, so
I could cook a dozen at a time. I didn’t use rings, the dough is
Firm enough to make in balls. When I put them on the griddle
after rising, I put a large cookie sheet on top to keep them flat.
I think this helped them cook evenly.
Nice! I will have to check out that recipe. KAF’s recipes are so reliable. Would be fun to try a non-pourable batter. Thanks for the suggestion!
I just made the muffins using KAF white whole wheat and cooked on the Griddler. I used Ball jar rings. next tome I will use 1/4 cup for each ring, I imagine I will make more muffins. I would like to try half white an half whole wheat next time. Maybe I will add some flax meal for more fiber. Any suggestions?
The flax meal is a good idea, but I’ve never actually baked with it, so I don’t know how to advise using it. Or you could throw some whole flax seeds into the dough?
Made these today and they were delicious! Thanks for the recipe! Very easy to follow as a first time English muffin maker.
So happy to hear this!
I made these this morning, just ate one, & will never buy English muffins again. I used fresh ground hard white wheat berries, which is what the KA flour is made from, but replaced about 1/3 of it w/ fresh ground Kamut wheat berries. I am so glad I found your blog & recipe. Thanks!
Wow, amazing! I bet the freshly ground kamut berries add tremendous flavor. Thanks for writing!
Do you keep extra muffins in the refrigerator?
Hi! I know my question is late, but can the baking soda be omitted?
You could try, but I think it encourages some leavening on the griddle — and I think the extra water is important, too, to create the right consistency in the finished English muffin. Hope that helps!
I need a vegan recipe – can you substitute milk in recipe with soy or almond milk?
absolutely! I would also consider simply using water.
Wow, these turned out beautifully! I used mason jar rings and ended up with 11 muffins. I have been hunting down whole wheat recipes of all kinds since getting a grain mill and it can be tricky to get it right. I used freshly milled hard white wheat. This recipe is going in my permanent collection. Have you frozen them? I am wondering if I could make a monster batch and freeze them. With 4 kids a single recipe doesn’t last long!
So happy to hear this!! I hear you on the 4-kid thing 🙂 These freeze beautifully. Once they are cool, I halve them, then freeze them to make for easier transfer directly from freezer to toaster — you can pry open the two halves. BUT, you also can simply freeze them whole, and thaw them at room temperature (or in the toaster) when needed.
Which grain mill do you have? I’ve been curious about getting one.
I have the Nutrimill Harvest and I love it. It is the first one I have ever used so I don’t have anything to compare it to personally. It is beautiful and I have really enjoyed creating in the kitchen with it. I use it several times a week now.
Thank you! I’m going to check it out.
I Just wanted to let you know that I have tried out this recipe before and it turned out well. I just wanted to let you know that I calculated the amount of KAF WWW flour and I got 320 grams(11.33oz) for the flour. I used your measurements and it worked out very well. I just felt I should inform you of this. I guess this is the wiggle room for the amount of flour. Great recipe!
So happy to hear this, Brittany! Thanks so much for writing in 🙂 🙂 🙂
My husband and I are switching to a vegan diet. I purchased a package of 6 sorry little muffins for $7.99 because they were whole grain. When I came home I found your wonderful recipe. Lesson learned!
These look so lovely. Just had a question – can these not be baked in the oven instead of cooking them on the griddle?
I decided to try and make whole wheat english muffins today and had the recipes boiled down to two different ones. I was quite interested in your methodology, but couldn’t push the overnite rise time today and tried another recipe which make great hockey pucks! Looking forward to making them again and using your recipe instead. Thank you for posting it.
Looking forward to hearing how they turn out!
I am on the process of making this, I think your ounces measurement for milk and flour is not correct, can you recheck? 12 ounces for both?
It’s accurate! English muffin “dough” is more like batter, which is why there is so much liquid.
I plan on trying your recipe this weekend. Have you tried substituting milk with any non-dairy alternatives – hemp or almond milk in particular? Wondering if some work better than others.
I haven’t experimented with this Kat, but I think it’s something you just have to try … make notes and adjust/adapt. Also know that breads made with simply water, salt, and some sort of leavening are delicious. Everything else is extra. So, there’s always water 🙂
Thank you for your quick response! I ended up using water like you mentioned and it worked great!
It’s a winner in my house and will definitely be a keeper!
Thanks again!
So happy to hear this, Kat!
Our new favorite English muffins! Thanks!
So happy to hear this, Shannon!
Could you use flour for dusting instead of cornmeal? And for the warm water with baking soda, should you add it in immediately after taking the dough out of the refrigerator, or two hour after taking it out?
Hi Bella, great question re baking soda! That is confusing. I will edit the recipe. You should add the baking soda/water just before griddling the English muffins. The trouble with using flour for dusting is that it burns so easily. Are you unable to find cornmeal at the moment?
Hi Alexandra, thank you for your quick response, and thank you for clarifying about the baking soda. About the cornmeal, I found some this morning so no need to worry. I can’t wait to see how these turn out!!
wonderful! So happy to hear this!
Could I substitute 1/2 AP flour and 1/2 whole wheat? I don’t have the KA White Whole wheat.
Absolutely!
This recipe looks wonderful, I’m so excited to try a vegan version with water and maple syrup! What do you think about using whole wheat pastry flour instead of white whole wheat flour?
Hi Avi! That wounds wonderful. I have not tried whole wheat pastry flour … I imagine it will work, but the muffins may be a little more fragile, because the gluten will be a little weaker? I can’t say for sure because I have not tried, but that is my gut. Let me know if you give it a go!
I had tried a different recipe and failed. This one worked out perfectly ( even though at one point I wasn’t convinced the dough was right)
I had trouble keeping the griddle low enough so I put the griddle on low and then put the muffins in a cast iron pan on top of the griddle and this worked for me.
I used half wheat half white.
Thanks for this recipe.
So great to hear this, Joanna!
I just made these and they came out great! However I have a question. What’s the purpose of the baking soda? After they’ve risen overnight and have all those nice bubbles (which should make great nooks and crannies,) you stir in baking soda, breaking the bubbles. The dough has already risen, what does the baking soda do?
The baking soda will help it brown, but generally most English mufin recipes add the baking soda for lift. You could try making two batches (or divide yours in half if you don’t have people to eat a double batch), and see if there’s a difference.
Interesting re browning! Thanks, Muria!
Steve, so sorry for the delay here … I totally thought I had responded. Yes, the baking soda should offer an additional boost (rise), but I also would be curious as to how a batch turns out without the baking soda… it’s one of these methods I’ve sort of followed blindly without questioning if the baking soda is really necessary. I’ll experiment next time without any baking soda.
King Arthur White Whole Wheat flour has become impossible to get, even from KAF. Would their regular whole wheat flour work just as well? I wonder why it’s available, but not the white whole wheat version. None of the groceries in my city has ever carried it, even before the COVID shortages. Very odd that it’s so scarce.
It would definitely be worth giving a shot! Or trying 50% whole wheat flour, 50% all purpose or bread flour.