Easy Whole wheat English muffins with raisins
If you’re like me, the mere thought of warm, toasty English muffins slathered with butter and topped with jam can bring a smile to your face. These Easy Whole wheat English muffins with raisins are not only a delightful breakfast treat, but they also bring a wholesome twist to the classic recipe. The addition of plump raisins adds a hint of sweetness, making them perfect for a quick snack or a delightful breakfast with a cup of coffee or tea. Let’s dive into this simple, satisfying recipe that you can whip up in no time!
What Makes This Recipe Special
What sets these Easy Whole wheat English muffins with raisins apart from the store-bought variety is the combination of whole wheat and cake flour, which gives them a tender crumb while still packing a nutritional punch. The use of yogurt adds moisture and tang, while the raisins provide bursts of sweetness throughout. These muffins are versatile, easy to make, and can be enjoyed in so many ways. Plus, they are perfect for meal prep and can be frozen for later use!
Gather These Ingredients
To make your Easy Whole wheat English muffins with raisins, you will need the following ingredients:
- 1/3 cup + 3 Tbsp raisins or sultanas
- 2 tsp (7 grams) active dry or instant yeast
- 1 cup (125 grams) whole-wheat flour
- 1 cup (125 grams) cake flour
- 1/2 tsp baking bicarbonate soda
- 1/2 tsp fine salt
- 4 Tbsp (60 grams) butter, divided
- 1/2 cup (120 ml) plain yogurt or Greek-style yogurt
- 1/2 cup (120 ml) milk
- 2 tsp honey
- A sprinkle of semolina flour or fine polenta for dusting
Cook’s Kit
Before you get started, make sure you have the following tools handy:
- Mixing bowls – for combining ingredients
- Measuring cups and spoons – precision is key!
- Whisk – for blending dry ingredients
- Non-stick skillet or griddle – the perfect cooking surface for English muffins
- Spatula – to flip your muffins gently
- Kitchen towel – for covering the muffins while they rise
The Method for Easy Whole wheat English muffins with raisins
Now, let’s get to the fun part—making your Easy Whole wheat English muffins with raisins!
Step 1: Prepare the Raisins
Start by soaking the raisins in warm water for about 10 minutes. This will plump them up and keep them moist during baking. Once done, drain and set them aside.
Step 2: Activate the Yeast
In a small bowl, combine the warm milk, honey, and yeast. Let this mixture sit for about 5-10 minutes until it becomes frothy. This step is crucial as it ensures your muffins will rise beautifully.
Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together the whole wheat flour, cake flour, baking soda, and salt. Make sure there are no lumps and everything is well combined.
Step 4: Combine Wet Ingredients
In another bowl, melt 2 tablespoons of butter and mix it with the yogurt. Add the yeast mixture to this bowl and stir to combine.
Step 5: Make the Dough
Pour the wet mixture into the dry ingredients and mix until a soft dough forms. Gently fold in the soaked raisins. The dough should be slightly sticky but manageable.
Step 6: Knead the Dough
Lightly flour your work surface and knead the dough for about 5 minutes until it becomes smooth. If the dough is too sticky, sprinkle a little more flour as needed.
Step 7: First Rise
Place the dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Step 8: Shape the Muffins
Once risen, punch down the dough and transfer it to a floured surface. Divide it into 8 equal pieces and shape each piece into a round muffin. Dust each muffin lightly with semolina or fine polenta.
Step 9: Second Rise
Place the shaped muffins on a baking sheet lined with parchment paper. Cover them with the kitchen towel again and let them rise for another 30 minutes.
Step 10: Cook the Muffins
Heat a non-stick skillet or griddle over low to medium heat. Melt the remaining 2 tablespoons of butter in the skillet. Cook the muffins for about 7-10 minutes on each side until they are golden brown and cooked through. You may need to adjust the heat to prevent burning.
Step 11: Cool and Serve
Remove the muffins from the skillet and let them cool on a wire rack. Once cool, slice them open and toast them if desired. Serve with your favorite toppings like butter, jam, or even a drizzle of honey.
Make It Your Way
These Easy Whole wheat English muffins with raisins are highly adaptable! Here are some ideas to customize your muffins:
- Add spices: A sprinkle of cinnamon or nutmeg can elevate the flavor profile.
- Use different fruits: Try dried cranberries, apricots, or even chopped nuts for added texture.
- Swap the yogurt: If you prefer, you can use buttermilk or a dairy-free yogurt alternative.
- Make them savory: Omit the raisins and add herbs or cheese for a savory muffin.
Mistakes That Ruin Easy Whole wheat English muffins with raisins
Making English muffins can be simple, but common mistakes can lead to disappointment. Here’s what to avoid:
- Using expired yeast: Always check the expiration date to ensure your muffins rise properly.
- Over-kneading: Knead just until smooth; too much can make them tough.
- Cooking at too high a temperature: Low and slow is the key to a perfectly cooked muffin.
- Skipping the first rise: This step is crucial for developing flavor and texture.
Save for Later: Storage Tips
If you have leftover muffins (though I doubt they’ll last long!), here’s how to store them:
Let the muffins cool completely before storing. Place them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To enjoy, simply toast them from frozen or let them thaw at room temperature.
Easy Whole wheat English muffins with raisins FAQs
Can I use all whole wheat flour instead of cake flour?
While you can substitute all whole wheat flour, the texture may be denser. The cake flour helps keep the muffins light and fluffy.
Can I make these English muffins without raisins?
Absolutely! You can omit the raisins for a plain English muffin or substitute with other dried fruits or even nuts.
What can I serve with these muffins?
These muffins pair wonderfully with butter, jam, honey, or even cream cheese. They also make a great base for breakfast sandwiches!
How do I know when my muffins are done cooking?
The muffins should be golden brown on both sides and sound hollow when tapped on the bottom. An internal temperature of about 200°F (93°C) indicates they are fully cooked.
If you enjoyed this recipe, you might also love:
The Takeaway
Making Easy Whole wheat English muffins with raisins at home is not only rewarding but also a delicious way to start your day. With simple ingredients and a straightforward method, these muffins are sure to become a staple in your home. Whether you enjoy them toasted with a spread or as part of a breakfast sandwich, they are a wholesome choice that everyone will love. So gather your ingredients and get ready to indulge in a delightful homemade treat!
Easy Whole wheat English muffins with raisins
Ingredients
Equipment
Method
- Step 1: Soak the raisins in warm water for about 10 minutes. Drain and set aside.
- Step 2: In a small bowl, combine warm milk, honey, and yeast. Let sit for 5-10 minutes until frothy.
- Step 3: In a large bowl, whisk together whole wheat flour, cake flour, baking soda, and salt.
- Step 4: Melt 2 tablespoons of butter and mix with yogurt. Add yeast mixture and stir.
- Step 5: Pour wet mixture into dry ingredients and mix until a soft dough forms. Fold in soaked raisins.
- Step 6: Knead the dough on a floured surface for about 5 minutes until smooth.
- Step 7: Place the dough in a greased bowl, cover with a towel, and let it rise for about 1 hour.
- Step 8: Punch down the dough, divide into 8 pieces, and shape into muffins. Dust with semolina or polenta.
- Step 9: Place muffins on a baking sheet, cover, and let rise for another 30 minutes.
- Step 10: Heat a skillet over low to medium heat. Melt remaining butter and cook muffins for 7-10 minutes on each side.
- Step 11: Cool on a wire rack. Slice and serve with your favorite toppings.
Notes
- Store leftover muffins in an airtight container for up to 3 days.
- You can freeze them for up to 3 months.
- Toast from frozen or let thaw at room temperature before serving.
