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You are here: Home / A to Z Recipe Index / Healthy Honey Wheat English Muffins Recipe with Maple Butter

Healthy Honey Wheat English Muffins Recipe with Maple Butter

By -Tam | Food Apparel 2 Comments

Honey Wheat English Muffins at FoodApparel.com

Many of  my high school lunches involved English muffins.  I would toast two or three of them, butter them, and cover them 3/4 of the way in jam.  My strategy to make sure I got one good bite of pure buttery English muffin without the distraction of jam.

As a mom of three, a six-pack of English muffins can disappear in an instant, leaving me muffinless within an hour of returning from the grocery store.  So I went on a quest to make them for myself.  A few experiments down and I’ve got  a recipe I love that makes enough to go around. Most the time I prefer the minimal effort to make these by throwing the ingredients in the bread machine.  I don’t ever really use my bread machine for actually baking the bread, but it does wonders for mixing and rising. That bread machine was the best forty bucks spent seven years ago, I tell ya.  Especially cuz it wasn’t my forty bucks….Thanks Mom!Honey Wheat English Muffins at FoodApparel.com

Honey Wheat English Muffins at FoodApparel.com
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Honey Wheat English Muffins with Maple Butter

Course Bread
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 16 muffins
Author Tammy Blankenship

Ingredients

For the Muffins:

  • 2 - 2 1/2 cups all-purpose flour start with 2 and add more as needed
  • 2 cups white wheat flour
  • 1 teaspoon baking soda
  • 2 teaspoon instant yeast
  • 1¼ teaspoons kosher salt
  • 1¾ cups whole milk warm
  • 3 tablespoons unsalted butter
  • 1 tablespoon honey
  • 1 large egg
  • cornmeal or flour for dusting

For the Maple Butter:

  • 1/2 cup salted butter 1 stick, softened
  • 1/4 cup pure maple syrup

Instructions

By Hand or Mixer:

  1. In a bowl, sift together dry ingredients.
  2. In another bowl, heat the milk, butter, and honey until the milk has warmed and the butter melts.
  3. Combine the milk & butter mixture with the egg and sifted dry ingredients and mix until a dough forms.This can be done in a stand mixer, or by hand. (Start with only 4 cups of flour total and add more as needed. You want your dough to be tacky to the touch, but still form a soft ball. It's not quite as stiff as normal roll dough.)
  4. Once dough comes together (it will be damp and velvety), transfer to a greased bowl and let rise for about 1 hour, or until doubled in size.
  5. On a floured surface, roll out dough to a 3/4 inch thickness.
  6. Using an English muffin ring or a cup, cut out rounds and transfer to a baking sheet dusted with cornmeal or flour.
  7. Let remaining dough rest for 5 minutes before re-rolling and follow above steps to cut out more muffins.
  8. Cover muffins with a kitchen towel and allow them to rise for 5-10 minutes. Using a cast iron pan on low heat or an electric griddle, cook muffins about 3-5 minutes on each side until lightly browned.
  9. Transfer muffins to a 325° oven for 8-12 minutes until the dough is completely cooked.

For the Maple Butter:

  1. With a fork or an electric mixer, beat softened butter and maple syrup until smooth. Serve on warm English muffins. (If stored in fridge, it will separate.)

Recipe Notes

In a bread machine:
Add warm milk, egg, melted butter and honey to the bottom of the bowl/pan.
Cover with flour (all but half a cup).
Top with salt, yeast, and baking soda.
Keep an eye on the dough. Once it has formed a ball, add more flour/milk if needed. (Adding more flour is way simpler than trying to add extra milk/liquid.)
The dough will be quite tacky. Let it mix a little longer and it will be smooth, but soft.
Once the dough cycle is done, roll and complete muffins as directed above.

-Tam at Food Apparel

 

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-Tam | Food Apparel

I'm Tammy and I love to be in the kitchen! I'm married and have three little tagalongs who love to help out with the food prep. My secret foodie dream is to open a bakery. Want to know more about me? Go here for a little Q&A.

Latest posts by -Tam | Food Apparel (see all)

  • Make-Ahead Sausage and Pumpkin Penne Recipe - November 17, 2017
  • Sweet Potato Hash with Sausage and Avocado Recipe - July 18, 2017
  • Giant Cookie Recipe - October 20, 2015

Filed Under: A to Z Recipe Index, Breads & Pastries, Breakfast Tagged With: classic style, healthy style, muffin

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  1. Stuffed French Toast Sticks: Quick 'N Easy Style | Food Apparel says:
    December 21, 2014 at 4:57 am

    […] French Toast | Copycat Cinnabon Cinnamon Rolls | Sweet Potato and Avocado Breakfast Skillet | Honey Wheat English Muffins with Maple Butter| Sausage and Potato Breakfast Casserole | Leipziger Lerche (Apricot Marzipan […]

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  2. Easy Golden Honey Granola (she: Christina) says:
    January 5, 2015 at 4:01 am

    […] Honey Wheat English Muffins with Maple Butter […]

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