Whole Wheat English Muffins are perfect for lots of recipes. They taste so good and are so simple and easy to make!
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Whole Wheat English Muffins
I have always loved having an English muffin sandwich for breakfast. It is also fun to make English muffin mini pizzas for dinner. I love them even more now because I make homemade whole wheat English muffins. The store-bought kinds don’t have much of a taste and their texture kind of feels like rubber. I wonder what they add to them to make them last so long?
Homemade whole-wheat English muffins on the other hand actually have a taste and it is so yummy and the texture is so much better. They are very easy to make….I can’t believe I haven’t been making them sooner. I promise once you make these, you will never buy them from the store again!!
The Recipe Story
My family loves them because it gives them another quick option for breakfast food before school. They do not take very long to make and after they are done and cool, I put them in a freezer bag and keep them in the freezer. All you need to do is defrost the whole wheat English muffins a little bit and then toast them lightly and enjoy as toast or use them in a sandwich.
I found this Whole wheat English muffin recipe in a Betty Crocker cookbook. I have modified it so that it will fit our plant-based lifestyle. There used to be shortening in it but I changed it to aquafaba instead. I also grind popcorn to use as the cornmeal. I double this recipe so that I have more whole wheat English muffins to freeze.
Whole Wheat English Muffins Recipe
1 pkg active dry yeast(2 ¼ teaspoons)
1 cup warm water (at least 105 to 115 degrees)
1 ½ C. Whole Wheat Flour
1 ½ C. Spelt Flour
¼ C. aquafaba
2 tablespoons maple syrup
1 teaspoon salt
Cornmeal.
Dissolve the Yeast
and maple syrup in the warm water. Sift the wheat flour and add to the yeast mixture along with the aquafaba. Cover with a towel and let sit and rise for 30 minutes. Then sift the spelt flour and add to the mixture along with the salt. Stir together until a soft dough forms and is not too sticky. You may need to add more flour.
Recipe Directions
Turn dough onto a floured surface and knead lightly until easy to handle, 5 to 10 times. Roll out dough to ¼ inch thickness (make sure it is thick enough or the English muffin will be too thin and look like a pancake). Then cut into a circle. I use a lid from a big baking powder jar I get from Costco and it is about 4 ¼ inches wide. Sprinkle a cookie sheet with cornmeal and place the circles 1 inch apart then sprinkle the top with cornmeal. The cornmeal is super important because it keeps the circles from sticking to the cookie sheet, it is easy to get them off to cook and they won’t deflate after they rise.
Cover the circles for about an hour and let rise in a warm place until light and airy. Don’t let them rise too long or they will fall while cooking and not be thick at all. Heat an Electric Griddle 
to 350 degrees (depending on how hot it cooks). Place circles on the griddle and cook until they are a deep golden brown, which is about 7 minutes per side.
You can now eat your whole-wheat English muffins by splitting with a knife and toasting or storing them in a bag in the freezer. They really don’t take that much time and are fun and easy to make! I hope you will enjoy these as much as my family does!
Are Whole Wheat English muffins healthy?
Any bread is a whole lot healthier when you make it homemade. There are no processed ingredients in these English muffins so yes they are better for you. They are fun and easy to make and they make a tasty healthy snack to toast for breakfast, lunch, or dinner. They are also really good as pizza.
Do English muffins need to be toasted?
English muffins are perfect for toasting. They can be used as toast for breakfast or as a toasted sandwich for lunch. I have eaten them without toasting them and they taste fine, however, they do taste a little uncooked since you only cook them on a griddle. It would be best to eat them toasted.
What do you put on your English Muffin?
English muffins taste so good with a variety of different toppings. However, after toasting your English muffin you could simply eat it plain or add fresh fruit, peanut butter, or hummus. English muffins taste really good as pizza with onions, peppers, and tomatoes on it.
They also taste good as a breakfast sandwich with scrambled tofu and peppers on it. They are so versatile for any meal you can use them as a chickpea sandwich for lunch or just as a midafternoon snack. The list of toppings could be endless.
- 1 pkg active dry yeast(2 ¼ tsps.)
- 1 cup warm water (at least 105 to 115 degrees)
- 1 ½ C. Whole Wheat Flour
- 1 ½ C. Spelt Flour
- ¼ C. Aquafaba
- 2 tablespoons maple syrup
- 1 teaspoon salt
- Cornmeal.
- Dissolve the Yeast and honey in the warm water.
- Sift the whole wheat flour and add to yeast mixture.
- Add the aquafaba and mix well.
- Let sit and rise for 30 min.
- Add the sifted spelt flour and salt.
- Mix all together until it forms a dough ball and isn’t too sticky
- Turn dough onto a floured surface and knead lightly until easy to handle, 5 to 10 times.
- Roll out dough to ¼ inch thickness (make sure it is thick enough).
- Then cut into circle.
- Sprinkle cookie sheet with cornmeal and place the circles 1 inch apart.
- Sprinkle the top with cornmeal too.
- Cover the circles for about an hour and let rise in a warm place until light and airy.
- Heat an Electric Griddle to 350 degrees (depending on how hot it cooks).
- Place circles on the griddle and cook until they are a deep golden brown.
- About 7 minutes per side.
Looking for other whole wheat bread recipes? Check out these posts; Whole Wheat Bread, Whole Wheat Tortillas, Whole Wheat Farm Bread, Whole wheat pizza dough
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English muffins have been on my list of breads to try for a long time – yours look delicious!
Great idea – I will be making some to put in my freezer too.
Excellent post, these look great, will try and get some in the freezer, have booked marked it too. Thanks for linking at Good Morning Mondays. Blessings
These look delicious!! And easy to make! I cant wait to try these! I love that they are freezer friendly. Thank you 🙂
Looks great. Can you tell me the reason for grinding popcorn to use instead of cornmeal? Is it because you have non-GMO popcorn available? Thanks!
Judy, That is exactly right. There is no such thing as GMO popcorn, so we grind our own popcorn into cornmeal to avoid the GMO’s.
What if you don’t have an electric griddle?
You could give it a try on a frying pan on a stovetop. We have never done it that way but no reason why it wouldn’t work.
How many muffins does this make? I see 8 in the picture…just trying to figure out nutritional information.
It varies a little based on how thick you choose to make them. But you should expect right around a dozen from one batch.