Honey Oat English Muffins

For Christmas this year I received some English Muffin rings.  I’d been making English Muffins with this recipe, and liked them but wanted to experiment with other recipes to get more height and nooks and crannies in my muffins.

With the new rings I wanted to try out a new recipe.  I like making them on the stove top, and so I found one from King Arthur Flour that sounded good, except I didn’t have some of the special ingredients to make them high fiber.  So I made a few modifications and ended up with Honey Oat English Muffins. The muffin rings work very well and these English muffins are much taller than the ones I made before. They are also heartier with more whole grains.

Here’s my recipe, specific measurements are at the bottom of the page. In a mixer, stir together milk, egg, honey, butter, flour, oatmeal, yeast, baking powder, salt, & cider vinegar to make a wet dough.  Beat until glossy. It looks closer to a batter than a bread dough.  Cover and let rise 90 minutes. Here’s my photo of it after it’s risen and I’d begun using it.

Heat your oven to 350, and heat a griddle on the stove top with low/medium heat.  I use a gas flame and find that I need to keep it pretty low to not burn the English muffins.

Spray the rings with a baking spray, then place them on the griddle.  Sprinkle cornmeal inside each ring.

Scoop 1/4 cup of batter and place into the ring.

Spread the dough out in the ring.  I found wetting the bottom of another measuring cup and using it to press down the dough worked well.

Cook the muffins for 5 to 6 minutes on each side, until golden brown.  Flip the muffins and cook another 5-6 minutes.

Then transfer the muffins to a baking sheet and bake for 5 more minutes in the oven.  The rings usually fall off at this transfer to the oven and I leave them off at this point so I can start the next batch on the griddle.

Remove the muffins to a rack to cool.

Use a fork to split them open, toast and enjoy with butter and jam.

Our favorite use for English muffins is homemade breakfast sandwiches.  We toast the muffins, then melt cheese on one side.  We fry up breakfast sausage or bacon and an egg and put it all together.  I like a little bit of honey mustard on mine too.  With fresh eggs from our chickens this makes a great Saturday morning breakfast.

This post is part of Robin’s Thursday’s Kitchen Cupboard.

Honey Oat English Muffins

Print This Print This yield about 12 muffins

Ingredients

1 cup milk
1/2 cup water
1 large egg, beaten
2 tbsp butter, melted
3 tbsp honey
2 cups white whole wheat flour
1 cup unbleached flour
1/4 cup whole wheat flour
3/4 cup oatmeal
2 tsp yeast
2 tsp baking powder
2 tsp cider vinegar
1 1/2 tsp salt
1 to 2 tbsp cornmeal to dust the griddle

Directions

In a mixer, stir together everything except the cornmeal to make a wet dough. Beat until glossy. It looks closer to a batter than a bread dough. Cover and let rise 90 minutes.

Heat your oven to 350, and heat a griddle on the stove top with low/medium heat. I use a gas flame and find that I need to keep it pretty low to not burn the English muffins.

Spray the rings with a baking spray, then place them on the griddle. Sprinkle cornmeal inside each ring.
Scoop 1/4 cup of batter and place into the ring. Spread the dough out in the ring. I found wetting the bottom of another measuring cup and using it to press down the dough worked well.

Cook the muffins for 5 to 6 minutes on each side, until golden brown. Flip the muffins and cook another 5-6 minutes. Then transfer the muffins to a baking sheet and bake for 5 more minutes in the oven. The rings usually fall off at this transfer to the oven and I leave them off at this point so I can start the next batch on the griddle. If your nervous about the muffins being done inside, an instant read thermometer should read around 180 when bread is cooked.

Remove the muffins to a rack to cool. Use a fork to split them open, toast and enjoy with butter and jam.

One tip I read for clean up. After you’ve washed the muffin rings, place them on a baking sheet in the warm oven to dry without any spots on the metal rings.

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5 Responses to Honey Oat English Muffins

  1. Robin says:

    These look wonderful Emily! I’m copying your recipe and will make them as soon as I start working in the garden. I am totally off bread right now since I really need to loose my winter fat!

  2. Wilderness says:

    That is interesting using more of a batter and those rings. Have never seen them. I make English Muffins all the time but is more of a dough. Don’t have a problem with the thickness but can see where this would have more pockets in it.

  3. Marcia says:

    I expect them for breakfast next time I’m there. :)

  4. Norma Chang says:

    Those English muffins look so delicious. I am about to sit down for breakfast and sure wish I was having one of your English muffin sandwich.

  5. kitsapfg says:

    I love english muffins. I may need to get some of those rings and give them a try myself. Those looks delicious!

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