Grammy's Kitchen · English Muffins · Whole Wheat English Muffins
One of 26 english muffins recipes we measured
from handletheheat.com
9 cooks on handletheheat.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 26.
| this recipe | typical | |
|---|---|---|
| liquid | 70% | 81% |
| fat | 7% | 7% |
| salt | 1% | 2% |
| yeast | 2% | 1% |
| total sugar | 7% | 4% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 318 g | 2 1/2 cups (318 grams) all-purpose flour |
| 293 g | 2 1/4 cups (293 grams) whole wheat flour |
| 8 g | 1 1/4 teaspoons fine sea salt |
| 5 g | 1 teaspoon baking soda |
| 6 g | 2 teaspoons ground cinnamon (optional) |
| 6 g | 2 teaspoons instant yeast |
| 427 g | 1 3/4 cups whole milk |
| 43 g | 3 tablespoons unsalted butter |
| 50 g | 1 large egg, beaten |
| 42 g | 2 tablespoons honey |
| Cornmeal, for dusting |
Method: 7 steps, published by handletheheat.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These are delicious!!!!! I didn't have whole milk - but I did have about 1/2 cup 1.5% buttermilk and used 1% milk I had for the remainder. I also didn't have cornmeal, and used almond flour. I will definitely make these again, using the ingredients you re” — a cook, 5.0★
“I made these English muffins today and they are so good! I used oak milk instead of regular milk (mostly because it’s all I had), added chia seeds and flax seed but kept the rest of the recipe the same and they still turned out soft, fluffy and chewy!” — a cook, 5.0★