Thanksgiving is just a few weeks away! How is that possible?! Do you already have your menu planned or are you like me and still in disbelief that it’s already November? I may not know what I’ll be making for Thanksgiving dinner yet, but I do know what would make a perfect breakfast! These apple spice English muffins. I was wandering through the aisles of Target the other day (probably getting more than what was on my list!) and saw apple spice English muffins. I was tempted to pick up a package, but I knew that it would be more fun to try and make my own.
English muffins are a favorite around here and after learning how easy they are to make, we’ve enjoyed experimenting with different variations. After scanning the back of the package for what was in the list of ingredients, I went home and went to work. The end result was a batch of these muffins that are filled with lots apple pie spices and bits of real dried apples. Not only do they taste great, but they also make the house smell amazing. No need for a candle when you can create the scent from something that is edible! (Oh, and they aren’t baked in an oven. All it takes is a griddle. That’s a plus for someone who doesn’t have a working oven!)
They are perfectly chewy and make the best breakfast. Just spread on a bit of butter and honey or a smear of peanut butter and you’ll be starting out your morning in a most delicious way! No need to throw those store bought apple English muffins in your cart the next time you’re at the store!
- 2 C whole wheat flour
- 1 C bread flour
- 1 (.25) package Platinum Red Star Yeast or instant yeast
- 1½ tsp baking powder
- 1½ tsp salt
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp allspice
- ⅛ tsp cloves
- 1¼ C milk, warmed to 120-130 degrees F
- ¼ C honey
- ½ C dried apples, finely chopped
- Cornmeal, for baking sheet
- 2 tbsp butter
- In the bowl of a stand mixer, combine flours, yeast, baking powder, salt, and spices.
- In a small bowl, whisk together milk and honey until well-combined. With a mixer on low, slowly add wet ingredients to dry ingredients. Beat until mixture just starts to come together. Add in dried apples and beat until apples are completely mixed in, scraping down the sides of the bowl as necessary.
- Switch out paddle for dough hook. Turn mixer on medium-high (or medium depending on strength of mixer) and knead until dough is smooth and starts to pull away from the edge of the bowl. This will take anywhere from 5-10 minutes depending on the strength of the mixer. Dough will be somewhat sticky.
- Scoop dough into a bowl that has been buttered or sprayed with non-stick cooking spray. Cover with plastic wrap and allow to rise in a warm spot until doubled in size, about an hour.
- Turn dough out onto a lightly floured surface. Gently deflate. Divided into 8 equal pieces. Shape dough into balls. Dough will be sticky, but try to use as little flour as possible.
- Place balls of dough on a baking sheet that has been sprinkled with cornmeal. Gently press dough down until 1 inch thick and about 3 inches in diameter. Lightly mist tops with olive oil or non-stick cooking spray. Cover loosely with plastic wrap and allow dough to rise until doubled in size, about 40 minutes.
- Heat griddle or large skillet to medium heat. Brush butter over hot griddle.
- Gently place dough, cornmeal side down, onto griddle. Place dough about 2 inches apart. Reduce heat to medium-low and cook until bottoms are golden brown, about 8 minutes. Turn muffins over, reduce heat to low, and cook for 8-10 minutes or until muffins sound hollow when tapped. If you find that the bottoms of the muffins are getting too dark, reduce the heat and cover with aluminum foil to trap the heat in.
- Remove from griddle and allow to cool slightly before serving warm. (For the best nooks and crannies, use a fork to separate the muffins.)
- Once cooled, these muffins are best served toasted. Store leftovers in an airtight container.