Whole-Grain English Muffins
Hearty, golden-brown English muffins with a tender crumb and signature nooks and crannies, made with wholesome whole-grain flour. Griddle-cooked rather than baked, they develop a lightly crisp exterior and a soft, chewy interior. Split them open with a fork for the perfect toasted breakfast.
For 4 servings
- prep · ~10 min
Bloom the yeast.
In a large mixing bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy and fragrant.
TIPMake sure the milk is warm (about 110°F) not hot — too much heat will kill the yeast. - mix · ~5 min
Make the dough.
1.To the foamy yeast mixture, add the melted butter and salt. Stir to combine.2.Gradually add both the whole wheat flour and all-purpose flour, mixing with a wooden spoon until a shaggy dough forms.3.Turn the dough out onto a lightly floured surface. - knead · ~10 min
Knead the dough until smooth and elastic.
Knead the dough for about 8-10 minutes, adding a small sprinkle of flour only if it's unbearably sticky. The dough should be soft, slightly tacky, and smooth.
TIPWhole wheat dough is naturally stickier than white dough. Resist adding too much extra flour, which can make the muffins dense. - rest · ~60 min
Let the dough rise.
Place the dough in a lightly greased mixing bowl, turning once to coat. Cover with plastic wrap and let it rise in a warm, draft-free spot for 1 hour, or until doubled in size.
- prep · ~10 min
Shape the English muffins.
1.Punch down the risen dough gently to release the air.2.Turn out onto a surface lightly dusted with cornmeal.3.Pat or roll the dough out to about 1/2-inch thickness.4.Use a 3-inch round cutter to cut out muffins. Gently re-roll scraps to cut the remaining muffins.TIPPress straight down with the cutter without twisting — twisting seals the edges and prevents a good rise. - rest · ~30 min
Second rise on the baking sheet.
Place the cut muffins on a parchment-lined baking sheet generously dusted with the remaining cornmeal. Dust the tops of the muffins lightly with more cornmeal. Cover loosely with plastic wrap and let them rise for 30 minutes until noticeably puffy.
- fry · ~14 min
Griddle-cook the muffins.
1.Preheat a dry griddle or large cast-iron skillet over medium-low heat. Lightly butter the surface.2.Carefully transfer the risen muffins to the griddle, leaving space between each.3.Cook for 5-7 minutes per side, until deeply golden brown and the sides feel firm to the touch.4.An instant-read thermometer inserted into the side should read about 200°F when done.TIPLow and slow is the secret. A hot skillet will burn the outside before the center cooks, keeping the interior gummy instead of fluffy. - rest · ~30 min
Cool completely on a wire rack.
Transfer the cooked muffins to a wire rack and let them cool completely before splitting. This helps the crumb set properly.
- serve
Split with a fork and serve.
To preserve the classic nooks and crannies, split the English muffins in half using a fork instead of a knife. Toast until golden and serve warm with butter, jam, or your favorite toppings.
TIPNever slice an English muffin with a knife — it flattens the beautiful air pockets. A fork splits them along the natural fault lines.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a thermometer to ensure milk is around 110°F; hotter milk can kill the yeast and prevent rising.
- 2When kneading whole wheat dough, resist adding excess flour—it should remain slightly tacky for a tender crumb.
- 3Press the cutter straight down without twisting to avoid sealing the edges, which can hinder the muffins' rise.
- 4Cook the muffins over medium-low heat: low and slow ensures the center cooks through without burning the exterior.
- 5Cool muffins completely on a wire rack before splitting to allow the crumb structure to set properly.
- 6Split with a fork, not a knife, to create the signature nooks and crannies that trap butter and jam.
Adapt it for your goals.
Vegan
Replace the milk with unsweetened almond or oat milk and use a vegan butter or coconut oil. The muffins will be slightly less rich but still tender and flavorful.
Honey Whole WheatHoney-Whole Wheat
Swap the sugar with 1 tablespoon of honey for a deeper, floral sweetness that pairs beautifully with the whole grain.
Seeded CrustSeeded Crust
Before the second rise, press the cut muffins into a mix of sesame seeds, poppy seeds, and flax seeds for a crunchy, nutty crust.
Sourdough VersionSourdough Version
Replace the active dry yeast with 1/2 cup of active sourdough starter and reduce the milk to 3/4 cup. The overnight fermentation adds tangy complexity.
Why this is on our healthy list.
High in Whole Grains
Made primarily with whole wheat flour, these muffins provide more fiber, B vitamins, and minerals than standard white-flour English muffins.
Good Source of Complex Carbs
The combination of whole wheat and all-purpose flours delivers sustained energy, making them a satisfying breakfast option.
Low in Added Sugar
With only 1 teaspoon of sugar in the entire batch, this recipe keeps added sugar minimal, relying on the natural sweetness of the grains.
Contains Cornmeal
The cornmeal dusting not only prevents sticking but also adds a small amount of additional fiber and a pleasant texture.
Frequently asked questions
You can, but the muffins will be denser and less fluffy. The all-purpose flour helps lighten the crumb and improve rise.
