SOFT WHOLEGRAIN ENGLISH MUFFIN
This Soft Wholegrain English Muffin is a simple and wholesome breakfast staple with a light, airy texture and a soft, chewy bite. It is made with whole wheat flour, yeast, salt and warm milk. This single-serving muffin is naturally rich in fibre and nutrients, making it a healthier alternative to store-bought versions. The addition of a small amount of melted butter enhances its texture, while a touch of sugar helps activate the yeast for a perfect rise. Unlike traditional muffins, this one is cooked on a stovetop, resulting in the signature golden crust and soft crumb. Ideal for toasting and serving with butter, jam or savoury spreads, this English muffin is versatile and can be enjoyed as part of a hearty breakfast, a quick snack or even a light sandwich. With its simple ingredients and easy preparation, this homemade wholegrain English muffin is a must-try for any bread lover.
RECIPE CATEGORY
Breakfast, Snack, Side
SERVING SIZE
1
CUISINE
British, American
PREPARATION/TECHNIQUES
Bake, Pan-Fry, One-Pot Wonders
OCCASION/HOLIDAY
Back to School, Casual Breakfast, Family Brunch, Healthy Meal Prep
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Low Sugar, Quick & Easy, Vegetarian
DISH TYPE
Bread, Muffin
INGREDIENTS
These are the following ingredients for Soft Wholegrain English Muffin:
- ¼ cup whole wheat flour
- ¼ teaspoon yeast
- 1 tablespoon warm milk
- ½ teaspoon sugar
- ¼ teaspoon salt
- ½ teaspoon melted butter (for better texture)
FULL NUTRITIONAL INFORMATION
- Calories: 100 kcal
- Carbohydrates: 18g
- Protein: 3g
- Fats: 2.5g
- Fibre: 2g
- Sugar: 1.5g
- Sodium: 75mg
PREPARATION
- Activate the yeast: In a small bowl, mix warm milk, sugar and yeast. Stir and let it rest for 5 minutes until frothy.
- Combine the dry ingredients: In another bowl, whisk together the whole wheat flour and salt.
- Mix the dough: Add the yeast mixture and melted butter to the dry ingredients. Stir until a sticky dough forms.
- Knead the dough: Transfer to a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover it with a towel and let it rise in a warm place for 30–40 minutes or until doubled in size.
- Shape the muffin: Flatten the dough slightly and shape it into a round disc about ½ inch thick.
- Second rise: Place the shaped dough on a lightly floured surface, cover it and let it rest for 10 minutes.
- Preheat a pan: Heat a non-stick or cast-iron skillet over medium-low heat.
- Cook the muffin: Place the dough onto the pan and cook for 3–4 minutes per side, until golden brown and firm to the touch.
- Cool before slicing: Let the muffin cool for a few minutes before cutting it open with a fork to preserve the classic nooks and crannies.
PREP TIME
10 minutes
RISING TIME
40–50 minutes
COOKING TIME
8 minutes
TIPS
Here are some tips for Soft Wholegrain English Muffin:
- Use warm milk: Using milk that’s too hot can kill the yeast, preventing the dough from rising.
- Knead thoroughly: Proper kneading develops gluten, which helps to achieve the right chewy texture.
- Don’t skip the resting time: Allowing the dough to rise twice ensures a light, airy muffin.
- Cook on low heat: Cooking too fast may burn the outside before the inside is fully done.
- For extra crunch: Toast the muffin after slicing for a crispy outer layer.
VARIATIONS
- Dairy-Free: Replace milk with almond or oat milk and use coconut oil instead of butter.
- Vegan: Use plant-based butter and swap sugar with maple syrup.
- Gluten-Free: Use a gluten-free flour blend and add a pinch of xanthan gum for structure.
- Sweet Version: Add a pinch of cinnamon and a teaspoon of honey for a naturally sweet muffin.
- Savoury Muffin: Mix in chopped herbs, garlic powder or shredded cheese for a flavourful twist.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container for up to 2 days.
- Freezing: Wrap the muffin in cling film or place it in a freezer-safe bag. Freeze for up to 1 month.
- Reheating: Warm in a toaster or oven at 150°C (300°F) for 5 minutes before serving.