Name: Whole Wheat English Muffins
Prep time: 35 min
Cook time: 30 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 2 1/4 cups (540 ml) whole milk; 2 tablespoons honey; 2 1/4 teaspoons instant yeast (1 packet); 1 large egg; 4 tablespoons unsalted butter, melted; 4 3/4 cups (593 g) whole wheat flour; 1 1/2 teaspoons salt; Cornmeal, for dusting

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These whole wheat English muffins are soft, chewy, and packed with wholesome flavor. Made from scratch with simple ingredients, they’re a healthier alternative to store-bought versions and offer the perfect nooks and crannies for your favorite toppings. Great for breakfast sandwiches, a toasted snack, or served warm with butter and jam.

Why You’ll Love This Recipe

This homemade English muffin recipe is incredibly easy to follow, even for beginner bakers. The whole wheat flour adds a hearty, nutty flavor and fiber-rich texture, while the gentle cooking and baking method ensures a perfectly soft center with a crisp exterior. They freeze beautifully, toast up perfectly, and are endlessly versatile.

Whole Wheat English Muffins

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

whole milk
honey
instant yeast
large egg
unsalted butter (melted)
whole wheat flour
salt
cornmeal (for dusting)

Directions

In a small saucepan, gently heat the milk and honey over low heat until it reaches 105–115ºF. Remove from heat, stir in the yeast, and let sit for 5 minutes. Whisk in the egg and melted butter.
In the bowl of a stand mixer fitted with the dough hook, add the whole wheat flour and salt.
Turn the mixer on low speed and gradually pour the warm yeast mixture into the flour.
Mix until the dough starts to come together, scraping the sides and bottom of the bowl as needed.
Increase the speed to medium and knead for about 4 minutes until the dough becomes smooth, elastic, and slightly tacky to the touch.
Transfer the dough to a lightly oiled bowl. Lightly oil the top of the dough, cover with plastic wrap, and let it rise in a warm place for 45 minutes or until doubled in size.
Line two baking sheets with parchment paper and generously dust them with cornmeal.
Gently punch down the risen dough and turn it out onto a floured surface. Knead briefly, then divide in half. Divide each half into 8 equal pieces to make 16 total.
Roll each piece into a ball, then flatten into a disk. Place on the prepared baking sheets and sprinkle with more cornmeal. Cover with a towel and let rest for 20 minutes.
Preheat the oven to 325ºF.
Heat a griddle or skillet over medium-low heat. Carefully lift each disk with a spatula and place onto the griddle. Cook for about 2 minutes per side, until lightly browned. Work in batches.
Return the browned muffins to the baking sheet and bake for 10–15 minutes until the internal temperature reaches 200ºF.
Cool on a wire rack. Once fully cooled, split with a fork and toast before serving.

Servings and timing

Servings: 16 muffins
Prep Time: 35 minutes
Cook Time: 30 minutes
Additional Time (rising and resting): 1 hour 5 minutes
Total Time: 2 hours 10 minutes

Variations

Add-ins: Mix in raisins, cinnamon, or chopped nuts for a breakfast twist.
Vegan Version: Use plant-based milk, vegan butter, and an egg substitute.
Multigrain: Substitute part of the whole wheat flour with oat flour or ground flaxseed for more texture and nutrition.
Savory: Add shredded cheese, herbs, or garlic powder to the dough for a savory version.
Mini Muffins: Make smaller portions for bite-sized English muffins—great for kids or appetizers.

Storage/Reheating

Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze for up to 3 months in a freezer-safe bag. To reheat, toast from fresh or frozen until warmed and golden brown.

FAQs

How do I know the dough has risen enough?

It should double in size and feel puffy. You can test it by gently pressing a finger into the dough—if the indentation remains, it’s ready.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough after the first rise for up to 12 hours. Bring it to room temperature before shaping.

Why do I need to cook and bake the muffins?

Griddling gives them their signature browned crust, while baking ensures they’re fully cooked inside.

Can I use all-purpose flour instead of whole wheat?

Yes, but the texture will be lighter and less hearty. You can also do a 50/50 mix of both.

What’s the best way to split English muffins?

Use a fork to gently split them open to preserve the craggy texture and nooks and crannies.

Why are my muffins too dense?

This may be due to under-kneading or not allowing enough rise time. Make sure your yeast is active and the dough is kneaded until elastic.

Do I need a griddle?

No, a non-stick skillet works just as well. Just keep the heat low to avoid burning.

Can I toast them without splitting?

It’s best to split them to get that signature crunchy surface when toasted.

What toppings go well with whole wheat English muffins?

Try butter, jam, cream cheese, avocado, eggs, or even peanut butter and banana.

Can I use active dry yeast instead of instant yeast?

Yes, but dissolve it in the warm milk and honey and let it sit for 10 minutes until foamy before proceeding.

Conclusion

Homemade whole wheat English muffins are a nutritious and delicious alternative to store-bought versions. With their chewy texture, wholesome flavor, and signature crispy edges when toasted, they’re perfect for everything from breakfast sandwiches to snack time. Once you try them, you may never go back to the packaged kind again.