Whole Wheat English Muffins

Lately I have been loving my new cast iron skillet and Dutch oven. I don’t think I will ever want to use nonstick again. Cast iron makes delicious fluffy biscuits and excellent frittatas! It also helps with today’s  recipe, whole wheat English muffins. This recipe is first browned in a cast iron skillet before you finish it off in the oven.


I have been making these for a few years now and they are delicious. If you try this recipe I am quite sure you will never go back to store-bought. They are really quite simple if you are just getting into baking, but for those of you who have been baking all your life you will be able to whip these up in no time. Along with my French loaves I always have these stored in my freezer, because they make for an easy breakfast sandwich when you are on the go. While I am talking about storing stuff in the freezer. If you are a baker I highly recommend having a baking day and making a whole bunch of breads and muffins and even a cheesecake that you can store in the freezer to pull out for those busy week mornings and nights all month. Once you are used to having a baking day it will just fall right into your schedule and you will enjoy home baked goodies whenever you want.


Back to the recipe, as you may be transitioning to whole grains to eat more healthy you will not be disappointed with this recipe. It has great flavor and texture and is perfect for the breakfast table. Also, on a side note I know many blogs po`st recipes twice and even three times a week , but I believe I am going to keep to once a week to make sure what I am sharing are recipes that my family eat and enjoy on a regular basis. Also, I want the recipes to be tried and true that you can count on.

Whole Wheat English Muffins


2 1/2 teaspoon instant yeast

1/3 cup warm water

3/4 cup buttermilk, room temperature

1/2 cup Greek yogurt or sour cream, room temperature

2 tablespoons unsalted butter, melted

1/ 1/2 teaspoon honey

1 teaspoon kosher slat

2 cups white whole wheat flour

1/2 teaspoon baking soda

Cornmeal for sprinkling the pan

Butter for greasing


  1. In a medium bowl combine water, yeast, buttermilk, Greek yogurt, melted butter and honey. Stir until combined evenly
  2. Add the salt, flour and baking soda and stir until incorporated. cover with a tea towel and let rise until doubled 1 to 2 hours.
  3. Preheat oven to 350 and line a baking sheet with parchment paper and sprinkle with cornmeal. Melt butter in a skillet over medium heat ( cast iron is the best option ) and scoop about 3 tablespoons of batter into pan. Repeat to fill pan, but make sure they stay 3 inches apart. Cover and cook for about 4 minutes then flip and cook for another 3 to 4 minutes. Transfer to baking sheet and use up the remaining dough adding more butter to the pan as needed.
  4. When all the dough as been cooked put the pan in the oven and cook for 8 to 9 minutes. Let cool on a wire rack before storing or serving.

Recipe Source: Annie’s Eats and New York Times


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