Breads · ALWAYS FREE
Griddled whole-wheat English muffins
Soft yeast-raised English muffins with whole-wheat flour, cornmeal-dusted faces and a griddle-browned crust.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Stir yeast and sugar into water and rest 5 minutes. Mix in milk, butter, both flours and salt. Knead in the bowl for 8-10 minutes until smooth and elastic. Cover and let rise for 60-90 minutes until roughly doubled.
- Divide into eight equal balls. Use the measured cornmeal to dust a tray, then flatten balls into rounds about 3 1/2 inches (9 cm) wide and 1/2 inch (1.3 cm) thick. Dust tops with the remaining cornmeal. Cover and let rise 30-40 minutes until puffy.
- Heat oven to 350°F (175°C) and a dry heavy nonstick or well-seasoned griddle over low to medium-low heat. Cook muffins in two batches of four for 7-9 minutes per side until golden brown, without pressing them flat. Reduce heat if cornmeal scorches.
- Transfer each browned batch to a baking tray and bake 8-12 minutes until the center of a muffin reaches about 200°F (93°C) and the middle is set. Cool on a rack for 15 minutes before fork-splitting. Timings allow two griddle batches; slower rises may need longer.
- Serve one muffin per portion; toppings are not included. Cool completely before sealing, store at room temperature for up to 2 days or freeze. Do not eat raw dough. The estimate counts all cornmeal, though some may remain on the tray.
Estimated nutrition
Per serving · 1 of 8- Calories
- 232 kcal
- Protein
- 7.5 g
- Total carbohydrate
- 41.7 g
- Total fat
- 4 g
- Total sugars
- 3.5 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Eight equal dough portions define yield. No additional dusting flour, griddle oil or toppings are assumed. All measured cornmeal is counted conservatively; discarded dusting changes actual intake.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Griddled whole-wheat English muffins: white bread flour; whole-wheat flour; whole milk; lukewarm water; unsalted butter; granulated sugar; active dry yeast; fine salt; fine yellow cornmeal for shaping and dusting. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
