Who makes English muffins?
I do. From scratch, for no other reason than a simple craving for a sausage, egg, and cheese sandwich. And why do I have an urge to call this sandwich a ‘Mc’ something or other? McMuffin is just so darn catchy and engrained in our minds. I have lived with the Ronald ‘Mc-ing’ everything from chicken nuggets to said morning breakfast sandwich. And now McBites…what?!?
It is true that this craving could have been fixed with a short 10 minute drive down to the nearest McDonalds. A swing through the drive-thru and KA-BAM, craving fixed. Oh and I could have ordered a coffee, made for me but not by me. I love me some coffee! I, however, try with all my might not to eat fast food. I try my hardest not to eat food ordered and picked-up through a drive-thru window. I try not to eat food that in the end is probably going to kill us. Let’s be real here right? I try and I am very successful at this avoidance, however I still have cravings for such foods (I’m only human!). So, therefore I find myself, in my kitchen re-creating. The easiest and most simple item to recreate is their morning sandwiches.
A normal person would just pick up a bag of english muffins and be on their merry way. But not me. No. I see a bag of english muffins in aisle 9 and I think, why can’t I just make them at home? It’d be healthier, cheaper, and way more fun. So, that is what I did.
I had an afternoon free and a simple craving for a breakfast sandwich. So I did what any crazy person would do….I started off my free afternoon making english muffins and by late afternoon I was munching away on one hell of a breakfast sandwich. Oh heavens.
My english muffins don’t have deep nooks and crannies like their store bought counterparts, but there are tiny nooks and crannies and those totally count. Plus, if you open up the muffin with a fork, then the nooks and crannies show up more willingly. They have a crisp exterior and a chewy center. And with the whole wheat flour, they have a lovely nutty flavor. HOwever, feel free to use all-purpose flour if you do not have whole wheat on hand. It will work just fine! I am going to toss the remaining muffins in the freezer and when a craving strikes (because it will and probably sooner than later) for a breakfast sandwich or toast and jam, then I have a quick fix, quicker than any drive-thru, plus it doesn’t require me to leave my house. Bonus!
P.S. Don’t forget the salt…I totally forgot the salt. Fact.
Whole Wheat English Muffins
Adapted from King Arthur Flour
Makes about 16
1 + 3/4 Cup Milk, warmed to about 110°F (about 1 1/2 minutes in microwave)
2 teaspoons Instant Yeast (Quick Rise)
3 Tablespoon butter, melted
1 + 1/4 teaspoon Salt
2 Tablespoon Sugar
1 Large egg, lightly beaten
4 to 4 + 1/2 Cups Whole Wheat Flour
Plus Cornmeal for dusting
4 thoughts on “Whole Wheat English Muffins”
Look at that breakfast sandwich! Yummy. And I’ve never tried a whole wheat English muffin, even though I love English muffins.
Thanks! I love english muffins. I can generally never eat just one!
These look so delicious. How do they taste with 100% whole wheat compared to white wheat?
They are a bit denser than the white wheat version, but they have great flavor and toast up perfectly.