Whole Wheat English Muffins
Nutty, hearty English muffins with a tender crumb and all those iconic nooks and crannies. Griddle-baked instead of oven-baked, they develop a golden, cornmeal-dusted crust that toasts up beautifully. Split with a fork for the perfect butter-soaking surface.
For 8 servings
- prep · ~10 min
Bloom the yeast.
In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 to 10 minutes until it becomes foamy and fragrant.
TIPWater should feel like a warm bath, not hot. Too hot will kill the yeast. - mix · ~3 min
Mix the dough.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt. Add the bloomed yeast mixture, warm milk, and melted butter. Mix with a wooden spoon or dough hook until a shaggy dough forms.
- knead · ~8 min
Knead the dough.
Knead the dough by hand on a lightly floured surface or in a stand mixer for 6 to 8 minutes, until it becomes smooth, soft, and slightly tacky. Whole wheat dough should spring back when lightly pressed.
TIPAdd flour sparingly. The dough should be soft and manageable but not dry or stiff. - rest · ~60 min
Let the dough rise.
Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for about 1 hour, or until doubled in size.
- prep · ~10 min
Shape the English muffins.
1.Line a baking sheet with parchment paper and generously dust it with the cornmeal.2.Gently deflate the risen dough and turn it out onto a lightly floured surface.3.Pat the dough out to roughly ¾-inch thickness.4.Using a 3-inch round cutter dusted in flour, cut out circles. Re-roll scraps gently and cut remaining muffins.5.Place each muffin on the cornmeal-dusted sheet and lightly press the tops into the cornmeal.TIPDo not twist the cutter when cutting; twisting seals the edges and hinders the rise. - rest · ~20 min
Do a second quick rise.
Cover the shaped muffins loosely with a towel and let them puff up for 20 minutes. They will not fully double but should look noticeably inflated.
- fry · ~16 min
Griddle-bake the muffins.
1.Preheat a griddle or large cast-iron skillet over low heat. Lightly grease with a small pat of butter.2.Carefully transfer muffins to the hot surface, leaving 1 inch of space between them.3.Cook for 7 to 9 minutes on the first side until the bottom is a deep golden brown and ridiculously crusty.4.Flip very gently (they are delicate!) and cook the second side for another 6 to 8 minutes.TIPLow heat is critical. If the outside browns before the center is cooked through, the muffin will be doughy. - rest · ~30 min
Cool completely before splitting.
Transfer the cooked muffins to a wire rack and let them cool entirely, about 30 minutes. To eat, split them with a fork—never a knife—to reveal the signature nooks and crannies.
TIPNever use a knife to slice these. A fork preserves the open-textured crannies that catch pools of melted butter.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use stone-ground whole wheat flour for a deeper, nuttier flavor and better texture.
- 2Water should feel like a warm bath (110°F); hotter water will kill the yeast and prevent rising.
- 3Do not twist the cutter when cutting rounds—twisting seals the edges and hinders rise.
- 4Cook on low heat so the centers cook through before the crust burns; patience is key.
- 5Cool completely before splitting with a fork to reveal the signature nooks and crannies.
- 6Store cooled muffins in a paper bag at room temperature for 2 days; freeze for longer storage.
- 7To reheat, split and toast directly in a dry skillet or toaster for a crisp exterior.
Adapt it for your goals.
Honey-oat
Replace the sugar with 2 tablespoons of honey and add 1/4 cup rolled oats to the dry ingredients for a subtly sweet, rustic variation with extra chew.
veganVegan
Substitute the milk with unsweetened almond or oat milk, use vegan butter or coconut oil, and swap the sugar for maple syrup to keep these fully plant-based.
sourdoughSourdough
Replace the yeast with 1/2 cup active sourdough starter and reduce the flour by 1/4 cup. Omit the sugar and let the dough rise overnight for a tangy, artisanal twist.
Why this is on our healthy list.
Good Source of Whole Grains
Made primarily with whole wheat flour, these muffins provide more fiber and nutrients than traditional white-flour English muffins, supporting digestive health.
Lower in Sugar
With only 1 teaspoon of sugar in the entire batch, these muffins have minimal added sugar, making them a smart choice for balanced breakfasts.
Homemade Control Over Fats
Using measured butter and no preservatives or hydrogenated oils, you control the type and amount of fat, unlike many store-bought versions.
Frequently asked questions
Dense muffins usually result from over-flouring the dough or not letting them rise long enough. Keep the dough soft and slightly tacky, and ensure it doubles in size during the first rise.
