Sep 7, 2018

Multigrain English Muffins

Homemade English muffins with whole wheat, wheat germ, and rolled oats.
Homemade English muffins with whole wheat, wheat germ, and rolled oats.


Split these multigrain English muffins with a fork, toast them, and slather them with butter for breakfast. You can also add some jam, or even use these for a breakfast sandwich.

You will be surprised at how easy these are to make. These are cooked on a griddle rather than baked in the oven. Don't worry that this recipe makes 16 English muffins, because you can individually wrap and freeze them. Just remove one from the freezer the night before and split and toast it the next morning.

English Muffins with whole grains

I have a few English muffin recipes on this site, including sourdough English muffins, no knead English muffins, cherry English muffins, and griddled English muffins (check out my griddle set-up). Today's multigrain ones were probably the easiest ones I've made so far.

Congratulations to my friend Eileen from the blog Baking Sense on her new book, Easy Baking from Scratch: Quick Tutorials, Time Saving Tips, Extraordinary Sweet and Savory Classics.

The book offers the easiest recipes, time-saving tips, and quick tutorials so that anyone can bake homemade treats. This baking cookbook helps you develop essential baking skills with step-by-step baking techniques and tutorials. With over 100 simple baking recipes for classic baked goods like cookies, cakes, breads, biscuits, and more, it's a great reference for both the beginning and experienced baker. Plus, I love that Eileen provides volume, ounce, and metric measurements for the ingredients.

Cookbook

I'm so excited to celebrate this new book. This book will turn anyone into an accomplished baker.

Multigrain English Muffins

Note: This recipe is perfect for summer baking. You actually "bake" the English muffins on a griddle. If you're not certain your English muffins will be completely cooked through, you can finish them on a sheet pan in a preheated 350 degree F oven for about 5 to 10 minutes. This is especially helpful if your muffins get fully browned before they are done in the middle. Because I'm a bread geek, I used an instant read thermometer to check for doneness (cook until the interior reaches at least 185 degrees F).

Disclosure: I received a copy of the book. 

After the recipe, be sure to enter to win a copy of the book. All you need to do is follow the instructions in the Rafflecopter widget for leaving a comment (Note: the giveaway is closed).


bread, English muffins, wholewheat
bread, breakfast
American
Yield: 16 muffins

Multigrain English Muffins

Recipe reprinted with permission from Easy Baking from Scratch by Eileen Gray. The book includes instructions for mixing by hand.

ingredients


  • 1 cup (8 ounces, 240 ml) warm water
  • 1 cup (8 ounces, 240 ml) warm whole milk (110 degrees F)
  • 2 1/4 teaspoons (7 grams) instant yeast
  • 1/4 cup (2.5 ounces, 75 grams) honey
  • 1/4 cup (1.75 ounces, 52.5 ml) vegetable oil
  • 1/2 cup (2.5 ounces, 70 grams) whole wheat flour
  • 1/2 cup (2 ounces, 56 grams) wheat germ
  • 1/2 cup (1.75 ounces, 45 grams) rolled oats
  • 2 teaspoons salt
  • 4 cups (20 ounces, 560 grams) all-purpose flour, divided in half
  • Cornmeal or coarse semolina flour for sprinkling on the work surface

instructions


  1. In the bowl of a stand mixer with the paddle attachment, combine the water, milk, yeast, honey, oil, whole wheat flour, wheat germ, oats, salt, and 2 cups of all purpose flour. Mix on low speed until blended. 
  2. Switch to the dough hook. While mixing on low, add the remaining flour, 1/2 cup at a time, until the dough begins to pull away from the sides of the bowl. Mix on medium low for 2 to 3 minutes. You may not need all of the all purpose flour. 
  3. Place the dough into an oiled bowl or dough rising bucket, and turn the dough to coat. Cover with plastic wrap and let rise until doubled, 1 to 2 hours. 
  4. Deflate the dough. Turn the dough out onto a work surface that has been sprinkled with corn meal or semolina. Roll the dough out to 1/2 inch thick. Cut the dough with a 3-inch biscuit cutter into rounds. Re-roll the dough and continue to cut more rounds. You should end up with 16 rounds. 
  5. Place the muffins on a baking sheet that has been sprinkled with corn meal or semolina so that the other side of the muffins are also sprinkled with cornmeal/semolina. Cover the baking sheet with oiled plastic wrap and let rise until doubled, about 45 minutes to an hour. 
  6. Preheat a griddle or large frying pan over medium heat. Lightly oil the pan, and then, working in batches, cook the muffins for about 8 minutes a side (see note above about finishing in the oven). Cool on a wire rack. Split with a fork and toast to serve. 

43 comments:

  1. Rolled cookies. For the life of me, I just can't seem to make a tender rolled cookie.

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  2. Well, well, well... twist my arm... of course I would love to get this cookbook!!!!

    sounds just about perfect!

    and the English muffins.... it's been so long since I baked a batch... (sigh)

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  3. These look delicious, Karen! Sounds like a helpful cookbook!

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  4. Thanks, Karen. You know how much I respect your baking and your photos are fantastic!

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  5. Hi Karen. Thank you for the recipe. I would like to try making it but I noticed that the recipe does not specify the amount of WHOLE WHEAT flour to use. Step 1 of the instructions lists whole wheat flour :-)

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    1. Thank you! I just fixed it. I hate when I make this error! xoxo

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    2. Thank you Karen for the speedy fix! Can't wait to try it!

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  6. These look amazing!! I'm going to have to check out the book, just because it has weight measurements :)

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  7. I already bought her e-book on the perfected pound cake and believe me, it is. I would love a hard copy of her new book!!!

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  8. I would like to get more comfortable baking breads. Thanks for this opportunity to hone my skills Karen and congrats to your friend on this wonderful accomplishment.

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  9. Looks like a great book! I like easy!

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  10. I've never made English Muffins before so will give the Multigrain recipe a try. Thanks so much for sharing!

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    1. Thanks! You'll be surprised how good these are!

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  11. Getting the perfect balance of color and cooked on the English muffins.

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  12. English muffins are on my "baking bucket list!" These look amazing!

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  13. I've never made English muffins- will try this recipe!

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  14. I have a real soft spot for homemade English Muffins!!!

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  15. I love English muffins and eat them for breakfast a lot! Would love to make my own. These multi-grain muffins look so good, I am going to have to try your recipe! Have never made any before, so will see how that goes.

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  16. Thanks for including the metric amounts!

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  17. I would love to get better at baking bread. There is just something magical about it, not sure if it is the science behind it or the tactile feeling of playing with dough, but I just love it. English muffins are something I have not tackled as yet, so you can be sure it is going to happen soon. Also, I am another who loves that you included the metric measurements as they are so precise and there is so much less washing up of measuring cups and spoons when used. As an Aussie it is also what I grew up with. :)

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    Replies
    1. I wish we could bake bread together! I'm a total believer in using a scale when baking!

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  18. I've had English muffins on my list for ages and these look great!

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  19. Homemade English muffins are the best! Love this multigrain version!

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  20. These look absolutely perfect, and thank you for the tip about using the instant read thermometer!

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  21. I have to try making these! I bet they are delicious!

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