English muffins are my favorite versatile breakfast option. I use them for breakfast sandwiches, top them with peanut or almond butter for a protein-packed meal, or slather in butter and jam to serve with eggs on the side. This recipe combines some of my favorite flavors into an extra-special breakfast treat to elevate any ordinary morning. This recipe makes quite a few so I like to freeze them to have some on hand for busy mornings. And while they are delicious on their own, adding butter, a drizzle of honey and sprinkle of sea salt is my favorite way to enjoy!
Makes 16 muffins | Vegetarian | 2 1/2 hours total
- 2 cups of milk (I use 1%)
- 2 tbsp honey
- 2 tbsp unsalted butter
- 2 1/2 tsp (1 packet) instant yeast
- 1 egg
- 3 cups whole wheat flour
- 1 1/2 cups white all purpose flour
- 1/4 cup freshly squeezed orange juice
- 1/2 tbsp orange zest (1/2 a large orange or 1 clementine)
- 1 tsp sea salt
- 3/4 cup dried cranberries
- 2/3 cup cornmeal or semolina flour
- Canola oil or cooking spray
- honey, sea salt and extra butter for toppings
Warm the milk, honey and butter and small saucepan or in the microwave until butter melts and whisk to combine. Let cool until it feels just warm to the touch, but not hot (if it feels comfortably hot to you, you will kill the yeast) or about 110-115 degrees F. Add the yeast and set aside for 5 minutes until frothy.
In the bowl of a stand mixer, add the flour, orange zest, orange juice, and salt. After the yeast mixture is frothy, whisk in the egg and pour into the stand mixer. Using the bread hook attachment beat on low-medium speed for about 4 minutes until dough appears smooth and stretchy. (Note – this is a wet, sticky dough! You will not be able to knead it, but you shouldn’t be able to pour it. See photo below). Add in the cranberries and beat for another 30 seconds or until evenly incorporated.
Spray the inside of a large mixing bowl with cooking spray or coat lightly with canola oil. Using a spatula, scrape dough into the bowl and cover with a tea towel. Let rise for 45 minutes or until doubled in size.
Lightly flour a cutting board and coat your hands with cooking spray or oil. Pour dough out onto the cutting board and divide into 16 equal pieces. Place a piece of parchment on two baking sheets and dust liberally with cornmeal or semolina. Roll each of the dough piece into a ball and press down a bit to form a cylindrical shape. Place in cornmeal and then flip so both sides are covered. Repeat for remaining dough. Cover and let proof for another 20 minutes (they will not double, just puff).
Preheat your oven to 325 degrees F. Set an electric griddle to 325 degrees F or a stovetop skillet to medium low heat. Place the English muffins on in batches, cooking 5-6 minutes per side until browned. Transfer back to the parchment-lined baking sheet and bake for 10-12 minutes or until the internal temperature reads 200 degrees F. Fork split and serve warm with a pad of butter, drizzle of honey, and sprinkle of seat salt.