Sneak Peek: Learn how to mix and knead wholesome Honey Whole Wheat English Muffins in a bread machine. Shape them easily, brown on the stove, and bake for versatile muffins perfect for breakfast or sandwiches.
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I avoided making English muffins for years—they seemed like too much work, and we rarely ate breakfast. But this simple bread machine (paid link) recipe changed my mind.
Why You’ll Love This Recipe
No Fancy Tools Needed: Skip the tuna cans and special cutters—this method keeps it simple.
Multi-Meal Versatility: Enjoy for breakfast with butter and jam or as sandwich buns for dinner.
Bread Machine Convenience: Minimal effort with maximum results.
Cut the amount in half if you prefer less sweetness.
SALT:
Use table or sea salt
Add ¼ tsp more if using Kosher salt
BUTTER:
Unsalted is ideal
Reduce salt by ¼ teaspoon if using salted butter
WHOLE WHEAT FLOUR:
White whole wheat preferred
Red or white whole wheat works too
ALL-PURPOSE FLOUR:
Creates a softer texture
Substitute bread flour for a sturdier, chewier muffin
YEAST:
Instant yeast is easiest.
Use active dry yeast if needed (follow package directions)
CORNMEAL(Used as a coating):
Yellow or white cornmeal
Semolina flour
How To Make the Dough for Bread Machine English Muffins
1. Mix the Dough
PinCombine all ingredients in the order listed into the bread machine pan. Select the DOUGH cycle, then push START.PinDuring the first minute, open the bread machine lid to check that the paddles are engaged and the dough starts to clump. The dough should be fairly sticky, a characteristic feature of English muffins.PinAt the end of the kneading cycle, the dough should be elastic and hold its shape. It will stick to the sides, but may not pull away cleanly. That’s OK. Resist adding too much flour.
PinPull the dough from the bread machine pan onto a lightly floured surface. A silicone baking sheet works great and is easy to clean—just throw it into the dishwasher.PinCompress the dough with your hands, knead it, and shape it into a ball. Cover and let it rest for 15 minutes.PinAfter a rest period, portion the dough into 10 equally-sized balls with a bench scraper (or large knife). Spray your scraper or knife with water to prevent the dough from sticking.
Preparing and Baking Honey Whole Wheat English Muffins
PinLine a heavy baking tray with a silicone mat or parchment paper, then generously sprinkle it with cornmeal.PinThe sticky dough is easier to handle if you wet your hands with a spray bottle or dip them in a bowl of water. Shape the dough into balls by pulling the edges toward the top and pinching them together. Watch the video for a step-by-step demonstration.PinPlace each ball on the prepared baking sheet and flip to cover both sides with cornmeal. Press lightly to flatten. Cover with a sheet of greased plastic wrap.PinPlace another baking sheet on top of the rolls, but don’t press down. The weight of the baking sheet will allow them to rise but not form a dome.PinThe final rise is accomplished. Proceed to the next step.
Cook and Bake
PinPosition the rolls in a skillet or on a long grill pan and cook for 2-3 minutes on medium heat until the buns turn medium brown. Flip over and brown the other side for a couple more minutes. Move the buns around as needed to enable even browning. Remove the excess cornmeal from the baking sheet.PinTransfer back to the baking sheet and bake at 375°F (190°C) for 8 minutes.PinCheck the internal temperature (should reach 205–210°F/96–98°C); otherwise, they will be doughy in the middle. Remove to a cooling rack.PinThe English muffin on the left was split with a fork. I used a serrated knife to cut the one on the right.
📌Tips for Perfect Muffins📌
Sticky Dough Fix: Keep hands wet to handle easily.
Fork Splitting: Use a fork to pry muffins open for a better texture when toasted.
Storage: Store in an airtight container for up to 3 days or freeze for up to 2 months
FAQ:
How Long Do They Stay Fresh?
Up to 3 days in an airtight container or freeze for 2 months.
Can I Cook Them Entirely on the Stove?
Yes, but the oven step ensures they’re fully cooked in the center. Some people swear by stovetop-only cooking, but I find it leaves muffins doughy inside. I prefer browning them on the stove, then baking to ensure they’re fully cooked, checking the internal temperature with a quick-read thermometer (paid link).
My Dough Is Too Sticky to Shape. Help!
Add a sprinkle of flour if needed, but sticky dough is key to the airy texture. Use wet hands for easier handling.
Another tip: Whole wheat flour absorbs liquid more slowly. For easier handling, mix the dough in your bread machine for one minute, then pause or stop the machine and let the dough rest for 30 minutes. Afterward, restart or resume the DOUGH cycle to continue kneading.
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Yield: 10muffins
Bread Machine Honey Whole Wheat English Muffin Recipe
These versatile Honey Wheat English Muffins are mixed in a bread machine using the DOUGH cycle, shaped into balls, flattened, browned, and baked. Not just for breakfast—they make great sandwich buns for any meal!
2cups(225g)all-purpose unbleached flour(organic is nice, if you have it)
2teaspoonsinstant yeast
Prevent your screen from going dark
Instructions
Dough
Add 1⅓ cup(295g) milk (11 ounces) , 2 Tablespoons(42g) honey, 1¼ teaspoon sea or table salt, 1 Tablespoon unsalted butter, chopped, 1 cup(113g) white whole wheat flour, 2 cups(225g) all-purpose unbleached flour, and 2 teaspoons instant yeast to the bread machine pan in the order listed. Select the DOUGH cycle and press START.
Within the first minute, open the lid and check the dough to ensure the paddles are installed correctly and the dough is starting to clump.
Check the dough again in the last five minutes of the kneading phase. It should be somewhat sticky, sticking to the sides and then pulling away, with some dough still present under the paddles. If the dough is impossibly sticky, add one tablespoon of flour, allowing time for the flour to assimilate before adding more. If the dough is too dry and bouncing off the walls, add water one tablespoon at a time, allowing time for the water to assimilate before adding more. Read more about this trick that experienced breadmakers use to make good bread.If you can manage the stickier dough (use water on your hands), the buns will have bigger holes and crevices inside to hold the butter after they are split and toasted.
Leave the dough in the bread machine until the DOUGH cycle finishes.
At the end of the DOUGH cycle, transfer the dough to a lightly floured surface, gently press down the dough to compress the bubbles, and form into a smooth ball. Cover with a tea towel and let it relax for 10 minutes.
While the dough relaxes, cover a baking sheet with parchment paper or a silicone mat, then sprinkle with yellow cornmeal or semolina flour.
Back to the dough: Divide the dough into ten equal pieces. Shape each piece of dough into a round ball by pinching the top with your fingers and pulling the dough from the bottom back up to the top to make a smooth ball. (See the video–a picture is worth a thousand words.)
Place the balls onto your prepared baking sheet. Flatten each roll to about ¾-inch thickness, flipping each dough ball to cover it with cornmeal on both sides. Cover the entire tray with plastic wrap.
Finally, lay another baking sheet on top of the covered rolls (see the process pictures above). The weight of the baking sheet will allow the rolls to proof without creating a dome or ball shape.
Let the buns rise until they almost double in size. This usually takes an hour at my house, but your timing may differ. Look at the uncooked muffins, not the clock.
Preheat a conventional oven to 375˚F (190˚C).
Preheat a non-stick griddle or large skillet over medium-high heat on your stove. Brown the muffins for two minutes on each side, moving them around as they cook so they brown evenly. When you have a full tray of muffins that have been browned on both sides, bake them in a preheated oven for 8 minutes or until the internal temperature reaches 205-210˚F (96-98˚C).
Transfer the baked muffins to a cooling rack. Split with a fork and toast after they are cool.
Notes
📌Tips for Perfect Muffins📌
Sticky Dough Fix: Keep hands wet to handle easily.
Fork Splitting: Use a fork to pry muffins open for a better texture when toasted.
Storage: Store in an airtight container for up to 3 days or freeze for up to 2 months
Using a stand mixer
Add the ingredients to the bowl in the specified order in a heavy-duty stand mixer.
Begin mixing on low speed until all the ingredients are moistened.
Switch to a dough hook attachment and increase the speed to 2 or 3.
Continue beating/kneading until the dough becomes smooth and elastic, typically about 5-10 minutes.
Cover the dough and let it rise in a warm place.
Once risen, gently deflate the dough and shape it as the recipe directs.
Making the dough by hand: Not recommended because the dough is difficult to knead by hand because it’s so sticky.
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.