Homemade Cranberry Walnut English Muffins

Raise your hand if you are completely obsessed with the cranberry walnut combo in bread.

Please tell me I’m not alone. Well, at the very least I know my mother-in-law feels the same way!

Recipe for homemade cranberry walnut english muffins. Make this store-bought holiday staple at home! With whole wheat flour, dried cranberries and walnuts!

We had a whole discussion about this recently. And how as soon as it appears as a seasonal flavor at the grocery store, it is impossible to resist. Those darn delicious smelling bakeries!

I already have a recipe for straight up cranberry walnut bread on the site (which is awesome – and freezes well!).

So I decided it was time to make cranberry walnut english muffins. Because homemade english muffins are the absolute best and would obviously be even better with that awesome seasonal flavor.

Which brings us to today. And I have been itching to share these with you since last winter. I know, I know. I’ve been holding out. But I didn’t get this recipe jusssstttt right until well after the height of cranberry walnut season.

So I waited. And now it’s time! Eeeeek!

Recipe for homemade cranberry walnut english muffins. Make this store-bought holiday staple at home! With whole wheat flour, dried cranberries and walnuts!

Now, do not, I repeat do not, be scared away by the lengthy instructions!

I just wanted to explain everything as clearly and fully as possible (and include some extra tips I’ve learned after making these so many times). This way you can get the best results in your kitchen as well.

I will say that these do take some time to make. However, the majority is just down time. Plus, the recipe makes quite a bit, so you’ll have extra to freeze – always a win!

And I promise, homemade english muffins are the heat. Especially when we add in some whole wheat flour and stud them with those little cranberry jewels and crunchy nutty walnuts.

They are awesome all toasted up and topped with either a little butter or almond butter!

Recipe for homemade cranberry walnut english muffins. Make this store-bought holiday staple at home! With whole wheat flour, dried cranberries and walnuts!

And now I’m officially hungry. And want another cup of coffee…

Yield: 16 english muffins

Homemade Cranberry Walnut English Muffins

Prep Time:2 hours 25 minutes

Cook Time:35 minutes

Total Time:3 hours

Recipe for homemade cranberry walnut english muffins. Make this store-bought holiday staple at home! With whole wheat flour, dried cranberries & walnuts!

Ingredients:

  • 1 ¾ cups warm milk (about 105ºF)
  • 2 ¼ teaspoons instant yeast
  • 3 tablespoons unsalted butter, softened
  • 1 ¼ teaspoons salt
  • ½ teaspoon ground cinnamon
  • pinch of ground nutmeg
  • 2 tablespoons honey
  • 1 large egg, lightly beaten
  • 3 ½ cups bread flour
  • 1 cup white whole wheat flour
  • ½ cup dried cranberries, chopped
  • ½ cup raw walnuts, chopped
  • cornmeal, for sprinkling

Directions:

  1. Add the milk to the bowl of a stand mixer fitted with the paddle attachment. Sprinkle in the yeast and mix on low for a few seconds to combine. Add in the butter, salt, cinnamon, nutmeg, honey, egg and both kinds of flour. Start with the mixer on low (so the flour doesn’t go everywhere) and then increase the speed to medium. Continue to beat on medium for about 4 to 5 minutes – the dough will be smooth and satiny but still quite soft (as compared to other yeasted doughs). Add in the cranberries and walnuts, and then beat again for a few seconds until incorporated.
  2. Using well-floured hands and/or an oiled spatula, transfer the dough to a large oiled bowl and form into a very rough ball. Turn once to coat and then cover with a clean kitchen towel or plastic wrap. Let the dough rise until doubled in bulk, about 1 ½ to 2 hours.
  3. Spray a griddle (or large nonstick skillet) with nonstick cooking spray, then sprinkle generously with cornmeal (I use both the skillet and griddle so I can cook all the english muffins at the same time).
  4. With floured hands, gently deflate the dough then divide it into 16 equal sized pieces. Shape each piece into a smooth ball. Place the balls on the prepared cold griddle and then use your fingers to flatten each until they are about 3 to 3 ½ inches in diameter (they can be fairly close together on the griddle).* Sprinkle the tops of all the english muffins with additional cornmeal. Cover the muffins with a clean kitchen towel or parchment paper and let them rest for 20 minutes.
  5. Turn the griddle or burner on low heat. Cook for about 12 to 15 minutes per side until golden brown and cooked through. When they are done, the inside of the muffins should be about 195 to 200ºF using an instant-read thermometer. You’ll want to watch them closer on the second side of cooking – I’ll sometimes flip them back over to the first side if they are brown enough on the second side and the first side isn’t quite as golden – until they reach the 200ºF. Mine also cook at slightly different rates, depending on where they are on the griddle.
  6. {If the muffins start to brown too quickly (and are not cooked through), carefully transfer them to a baking sheet. Bake in a preheated 350ºF oven until done (another 5 to 10 minutes). I’ll also do this sometimes after the 12 / 15 minutes per side if they are not quite at temperature.}
  7. Transfer the muffins to a wire rack to cool completely. Repeat the cooking process with the remaining muffins (if you are doing this in batches).
  8. Use a fork to split the muffins when ready to eat, not a knife (otherwise you won’t get the nooks and crannies!).

*If you don’t have enough space on the griddle/skillet, you’ll need to cook in batches. Place the other balls (and then flatten them) on a baking sheet prepared the same way (so they can be transferred easily to the griddle later).

Adapted from my homemade english muffins, which were originally from King Arthur Flour.