Honey Whole Wheat English Muffins Recipe

Honey Whole Wheat English Muffins

Recipe by: Smart Cookie

"Bread flour, yogurt, and hints of honey go into the dough for these whole wheat English muffins that are toasted with ghee and finished in the oven. Muffins will keep for 5 to 7 days in an airtight container."

Directions

Combine yeast and warm water in a small bowl and let bloom for 5 minutes. Watch Now
Combine bread flour, whole wheat flour, salt, and baking soda in a medium bowl. Warm yogurt and milk to room temperature in microwave for 30 to 45 seconds. Watch Now
Combine yeast mixture, yogurt, milk, butter, and honey in the bowl of stand mixer fitted with a dough hook. Turn mixer to lowest speed and slowly add the flour mixture. Increase speed to medium; beat until dough is smooth and sticky, about 5 minutes. Turn dough out into a greased bowl, cover, and let rise in a warm spot until doubled in size, 1 to 1 1/2 hours. Watch Now
Preheat the oven to 350 degrees F (175 degrees C). Lightly dust a baking sheet with cornmeal.
Turn dough out onto a lightly floured surface and pat into a 9x13-inch rectangle. Cut the rectangle into 8 square pieces or use a 4-inch round cookie cutter. Watch Now
Melt 2 tablespoons of the ghee in a skillet over medium heat. Place 4 of the muffins in the skillet, cover with a lid, and cook until the bottoms are golden brown, 2 to 3 minutes. Watch Now
Uncover skillet and flip muffins with a spatula. Cover again and cook until the other side is golden brown, 2 to 3 minutes more. Transfer to the prepared baking sheet and lightly press into the cornmeal to coat. Repeat using remaining muffins and ghee. Watch Now
Bake in the preheated oven until centers are cooked through, 6 to 9 minutes. Cool for 5 to 10 minutes, then split with a fork. Watch Now

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Footnotes

Cook's Note:
After kneading the dough in step 3, you can cover it and move it to the refrigerator. It will rise slowly overnight. Remove it from the refrigerator 1 hour before shaping and baking.