Recipe: Whole Wheat Raisin English Muffins

Sara Kate Gillingham
Sara Kate Gillingham
Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, published in October 2014 by Clarkson Potter.
updated May 3, 2019
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(Image credit: Apartment Therapy)

It’s a sick day for me, so I’m working at home on some recipes. With a congested head, I made the first mistake in cooking: I didn’t check to see if I had all the ingredients I needed before starting to test my winter breakfast bread wreath, so you’ll have to wait until tomorrow’s email for that.

I didn’t have enough butter. Ouch, the yeast was already dissolving in warm water and the flour was already out. What’s a cook to do? Make English Muffins.

In the interest of getting them cooked and photographed for today’s post, I didn’t let them rise long enough which is just to say that if you follow the recipe, you will not have hockey-puck style muffins like the ones pictured above. I’m eating one now and despite it’s flat shape, it’s absolutely delicious and has the nooks and crannies we all know and love.

These would make a beautiful dishtowel-wrapped Christmas morning gift, and fall very nicely, sweetly, and warmly into our Un-Gift Guide.

(Image credit: Apartment Therapy)

Whole Wheat Raisin English Muffins
makes about 8 muffins

1 packet active dry yeast
1/2 cup warm water (about 110° F)
1/2 cup warm milk (about 110° F)
1/4 cup canola or other mild oil
1 egg
2 cups whole wheat flour
1 cup unbleached white flour
1/2 cup raisins
3 tablespoons sugar
1 teaspoon salt
2 tablespoons yellow cornmeal or semolina

In a large bowl, dissolve the yeast in the warm water. Add the milk, oil, and egg. In a separate bowl, combine the flours, sugar, raisins, sugar and salt. Add the dry ingredients to the wet mixture, 1/2 cup at a time to form a soft, sticky dough.

Dump dough onto a well-floured board and knead for 5 minutes until smooth. Place in an oiled bowl and cover. Set in a warm place to rise until double in size, about 1 hour.

Roll out on a cornmeal-dusted board until about 1/2″ thick. Cut with a 3-4″ cookie cutter or juice glass. Cover with a dishtowel and put in a warm place to rise another 15 minutes or so. Sides will expand and look cracked.

Heat a griddle (a cast-iron skillet would work well) over medium-low heat. Cook muffins on the hot griddle, about 7 minutes on each side.

Serve warm straight off the griddle, or slice in half and toast. Butter and honey would be divine.

Filed in:
baked goods
Bread
Breakfast
vegetarian