Homemade Whole Wheat English Muffins Recipe ~ Savory Simple

Trying to make a go at full time recipe development and food photography has required me to cut a lot of corners when it comes to spending. I’ve been trying to be especially frugal with my grocery budget because there’s just no room for waste right now. Every time I have to throw something away I feel guilty. At the store I find myself examining prices much more closely. Do I really need to get my favorite greek yogurt brand if it’s twice as expensive as the store brand? Must I buy organic berries for a particular recipe? These are very important questions right now.

One of they many wonderful bloggers I’ve met this year, Laura from Super Glue Mom, recently published an article describing in detail how she feeds her family of 5 on a weekly budget. Even though I’m only feeding a family of 2 I picked up several very useful tips. In the article she discusses how she prepares all of their baked goods from scratch. I prepare most of our baked goods from scratch but one thing I typically buy on a weekly basis is whole wheat english muffins. Laura inspired me to try making them from scratch in order to save money. So how did they turn out? 

Homemade Whole Wheat English Muffins Recipe ~ Savory Simple

I love them. Cooking these english muffins in a skillet before baking them creates the traditional nook and cranny appearance we’re all used to but their texture is slightly more dense than supermarket counterparts. Feel free to play around with the ratio of whole wheat to all purpose flour. Next time I plan to try making these with almond milk since I keep that around the house on a more regular basis than whole milk. I will let you know how they turn out!

Homemade Whole Wheat English Muffins Recipe ~ Savory Simple

Whole Wheat English Muffins
Prep time
Cook time
Total time
Serves: 10 english muffins
  • 10¼ ounces (2¼ cups) whole wheat flour
  • 11½ ounces (2¼ cups) all-purpose flour
  • 1¼ teaspoons kosher salt
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking soda
  • 2 teaspoons instant yeast (I used Red Star Platinum Yeast)
  • 1¾ cups whole milk
  • 3 tablespoons unsalted butter
  • 1 large egg, beaten
  • semolina flour or cornmeal for dusting
  1. Whisk together the flours, salt, sugar, baking soda and yeast. Set aside.
  2. In a small saucepan, heat the milk and butter over medium heat until the butter has just melted.
  3. In a stand mixer with the dough attachment, combine the milk and butter with the egg and dry ingredients and mix until the dough comes together. Allow it to mix on medium speed for an additional minute. This can also be accomplished without a stand mixer by combining the ingredients in a bowl and then kneading the dough briefly.
  4. Turn the dough out onto a lightly floured surface and roll out to 1 inch thickness. Use a round cutter (approximately 3¾ inches) to cut the english muffins, re-rolling the dough as needed. Place the cut dough on a baking sheet dusted with semolina flour or cornmeal. Cover the baking sheet with a towel and allow the dough to rise for 20 minutes.
  5. Preheat the oven to 325 degrees F. Use a nonstick skillet on low heat to cook the muffins for 4-5 minutes per side, until crispy and brown. Finish cooking the muffins in the oven for 15 minutes.
  6. Before serving, fork split and toast the english muffins. These will keep for up to 2 weeks in an airtight container at room temperature.
Adapted from Honest Cooking

  • http://www.tablefortwoblog.com Julie @ Table for Two

    I adore English muffins and your photos are knock out gorgeous!!

    • https://plus.google.com/u/0/116899699259024089659/posts Jennifer Farley

      Thanks Julie! I eat them at least 3x a week for breakfast so I think this is a keeper.

  • http://www.averiecooks.com Averie @ Averie Cooks

    Jen I love this whole thing! First that you were able to work whole wheat flour in (it can be tricky as any breadmaker knows to get the rise and lack of density) AND that you’re making your own muffins. And the photos are stunning. I would buy that wood plank off you in a heartbeat if you ever want to sell it. Pinned!

    • https://plus.google.com/u/0/116899699259024089659/posts Jennifer Farley

      Thanks Averie! I’m eager to start playing around with the flour ratio. I thought 50/50 was delicious but I’m curious to see if 70/30 or even 80/20 still works.

      • Leah

        Did either of the higher ratios work for you?

        • Elizabeth Acosta

          Well I just used 100% whole wheat flour (I was unaware that whole wheat flour can cause issues with rising – I’m new to using yeast and in several batches of bread I’ve made I did the same thing and had no issues). This time though it didn’t rise at all until I put them on the stove top to toast the sides, but even then it was just barely. I’m thinking next time I make these (and there will be a next time, they still turned out delicious even though they are flat), I’m going to let the yeast activate in the milk/butter mixture before mixing it with the rest of dry ingredients and hope that helps since that’s how I did the bread batches. Also possibly adding a touch more milk because they are a tad bit dry. But like I said, delicious, my one and a half year old just ate one plain and loved it!

          • Liz

            In my experience (and through a fair amount of research), you’re exactly right about it needing more liquid. Whole wheat flour absorbs more and therefore needs more to attain the said fluffy, soft consistency as baked goods made with AP flour. If you add an additional 2 tsps of liquid for each cup of whole wheat flour that you substitute, you should get closer to the original. Also, it usually helps to let the dough rest a little before you knead so that the flour absorbs some of the liquid. Otherwise, the dough will be sticky and you’ll have to add more flour, which will just defeat the purpose of adding the additional water. I plan on trying these in the next few days with all whole wheat flour; hopefully they turn out!

  • http://www.azestybite.com Meagan @ A Zesty Bite

    I eat an english muffin every morning for breakfast. These look great and better than the store bought ones.

  • http://wee-eats.com natalie @ wee eats

    These look beyond perfect, I know you said they weren’t as “nook and cranny”-y as you’re used to, but I bet they’re still delicious!

  • http://tutti-dolci.com Laura (Tutti Dolci)

    Oh I love these, the nooks and crannies are perfect to catch every drip of butter! (or PB, if I’m trying to be slightly more nutritions ;))

  • http://www.halfbakedharvest.com/ Tieghan

    Jen, these are stunning! I cannot wait to give them a try. I love english muffins!

  • Renee @ Awesome on $20

    Thanks for sharing this recipe. So many people, including me, have to make difficult decisions at the grocery store every day. We want to buy the best quality ingredients, but it’s just not possible. The other day, my family of three ate at Taco Bell for $10. I just went to the store to buy ingredients to make homemade tacos and spent $30. It’s crazy. I definitely need to try making my own English muffins because I can’t afford to pay five bucks for them at the store. I really appreciate this post.

  • http://traceysculinaryadventures.com Tracey

    My husband eats an English muffin every single day of the week and though I haven’t quite figured out how to keep up with his needs, I’m trying :) These look fantastic, can’t wait to try them!

    • Kate

      For english muffins, and for a lot of yeast breads actually, you can make up a bigger batch and refrigerate any extra dough (before shaping and letting them rise). Then bring to room temp and continue another day. Or, just make a bunch extra and freeze them, then pop them straight into the toaster!

  • http://www.notyourmommascookie.com Jennifer @ Not Your Momma’s Cookie

    They came out perfect! It is nice when you can make some pantry staples from scratch :)

  • http://www.grubarazzi.com Grubarazzi

    This is really impressive! I love english muffins and I hear fresh muffins are 100x better. I am looking forward to hearing how they turn out with almond milk.

  • http://www.thelawstudentswife.com Erin | The Law Student’s Wife

    Jen, I can totally understand where you are coming from (supporting the student husband). I’ve started baking our bread, but haven’t tacked English muffins. I love that you used whole wheat flour, and I’m sure these taste outstanding. Way to go!

  • http://www.elephanteats.com Amy @ Elephant Eats

    These are so pretty!!! I would never have guessed they didn’t come out of a grocery bag…but I bet they taste so so much better. It’s so hard to budget food…supermarkets can be so expensive.

  • Kathryn

    These are perfect looking – what a great thing to make for scratch for breakfast or lunch!

  • http://www.susiefreakinghomemaker.com Mackenzie {SusieFreakingHomemaker}

    Ok – I love english muffins and I never thought to just make them – duh! Beautiful photos as usual, I love the moody look!!

  • http://thepancakeprincess.com Erika

    These look AMAZING!! I’ve always avoided making English muffins because I thought you needed the English muffin rings or whatever to make them, but this seems like such an easy, accessible technique. I can’t wait to try them! That first photo is just gorgeous!

  • http://www.loavesndishes.com Kari@Loaves n Dishes

    Jen these look AMAZING! I love warm toasty English muffins!

    • http://www.loavesndishes.com Kari@Loaves n Dishes

      I haven’t had my coffee yet…I just noticed that I reiterated what Erika said! They still look amazing though!

  • http://domesticfits.com Jackie {Domestic Fits}

    I’m the same way. I spend WAY too much on groceries and a lot of it goes bad. I’m trying to be more conscious of using up ingredients rather than getting a grand idea for a new recipe and running out to buy a bunch more food. It’s hard when you REALLY want to make something that you don’t have the ingredients for.

    I LOVE english muffins, and as far as bread goes, less calories than you’d expect. Beautiful job.

  • http://www.farmfreshfeasts.com Kirsten@FarmFreshFeasts

    Your English muffins look gorgeous. Very nice photographs!
    My spouse loves egg, cheese, and English muffin sandwiches for weekend breakfasts, so I keep my eye out for day old store brand English muffins marked down, and throw them in the freezer whenever I see them in order to have on hand. That was rambling, hope it made sense. However, the store brands don’t taste particularly good (since it’s more about what’s on them, not them). I’m glad to know that I could give this a try and have good tasting, wholesome, muffins for him when he returns.
    I hate to throw away food, which is why I’m stumped with what to do with all this whey leftover from the mozzarella/ricotta making. I picked up marked down gallons of whole milk, got my organic mozzarella and ricotta out of it, but I’ve still got quarts of whey! Luckily the internet is an excellent source for ideas.
    Thanks for yet another idea!

    • https://plus.google.com/u/0/116899699259024089659/posts Jennifer Farley

      I’m hearing that leftover whey is becoming a huge problem for the greek yogurt industry.

  • http://lifeloveandsugar.com/ Lindsay @ Life, Love and Sugar

    These look fantastic! I love the whole wheat and the pictures are beautiful!

  • http://www.thebeautifulbalance.com Christina @ The Beautiful Balance

    These look absolutely incredible! So fluffy and delicious. I always try to make as many baked goods from scratch as well.

  • http://whatjewwannaeat.com Amy @ What Jew Wanna Eat

    I’ve always wanted to make my own English muffins- I’ll have to try these for sure!

  • http://whatshouldieatforbreakfasttoday.com/ Marta @ What Should I eat for breakfast today

    It looks great, thank you for this article, I’ll read it and you should know that todey you are the one who inspired me to bake english muffins.

    • http://www.supergluemom.com Laura @SuperGlueMom

      Marta, I think I will faint if you peek through my blog. You’ve made us breakfast addicts! we have an official breakfast night: Thursdays. Thank you for being my breakfast inspiration!

  • http://inquiringchef.com Jess

    Jen – I saw that striking photo on Foodgawker, and have been thinking about these all day! Can’t wait to try this recipe!

  • http://www.noshon.it Vijay @ NoshOnIt

    These look so much better than my english muffin experiment! FYI, I used almond milk in mine and I found that it turned out dense without nooks and crannies. Perhaps because it has less fat?

    • https://plus.google.com/u/0/116899699259024089659/posts Jennifer Farley

      I will keep that in mind! I’m very curious to see what happens because I plan to make these regularly and I don’t want to buy the milk if I don’t have to. Hrm.

  • http://www.supergluemom.com Laura @SuperGlueMom

    awwww Jen!!! I cannot believe I inspired you to do these!! they look amazing. even if they had come out like hockey pucks I would eat them they look so stinking good!! You’ve encouraged me to make them from scratch. they were in my bucket list! Yeah, I cannot believe i haven’t made them -yet-… but soon. and i will try your recipe and will give you a ratio report. :)

    • https://plus.google.com/u/0/116899699259024089659/posts Jennifer Farley

      Yay! I can’t wait to hear what you think. I did find them more dense than grocery store brands but I assume that’s just from the whole wheat.

      • http://www.supergluemom.com Laura @SuperGlueMom

        oh man… and IF you grind your own wheat… it’s even denser -because hard white wheat is most common (what i have) and i’m always wishing i had soft white wheat (what whole wheat cake flour is made from…). will try them soon!

  • http://pixiedustkitchen.com Faith @ Pixie Dust Kitchen

    I’ve been searching for a recipe to make my own english muffins so I’m really glad you posted this recipe! I will definitely be giving these a trie soon. Pinning!

    • https://plus.google.com/u/0/116899699259024089659/posts Jennifer Farley

      Let me know what you think!

  • http://peanutbutterandonion.wordpress.com/ Tracy | Peanutbutter and Onion

    You changed your site, love it. I can’t wait to make these.

    • https://plus.google.com/u/0/116899699259024089659/posts Jennifer Farley

      Thanks, Tracy!

  • http://eastofedencooking.com Deb

    I applaud your honesty in food budgeting! The impressive Whole Wheat English Muffins are a scrumptious way to beat high grocery costs! I also find food waste troubling. And being a “food blogger” doesn’t seem to help. I often throw away food from failed recipe testing or because I have made more food than we can eat. Although I often give away food, all this cooking leads to waste. I keep trying to be a better planner and think about what I am buying and if it will be used in a timely fashion.

    • https://plus.google.com/u/0/116899699259024089659/posts Jennifer Farley

      Food waste is a huge problem with recipe development and testing. Luckily my husband is willing to eat my mistakes but we can’t possibly eat all of the desserts I make so a lot of food is given away.

  • http://www.heatovento350.com Nicole@HeatOvenTo350

    We’re on a tighter food budget than ever before because we needed to get a new car and started my daughter in day care in the same month. I’ve been doing the same thing with store brand stuff and putting back some of my precious favorite fruit. Luckily, it CAN be done, and if you can cook it is even easier. These English muffins are a great example. Thanks for being so honest about a food budget (I think a lot of people assume food bloggers are rich for some reason) and for sharing a great, healthy recipe.

  • http://www.carlasconfections.com Carla @ Carlas Confections

    Those look awesome! I have been really wanting to try and make some at home. This is really inspiring me too :)

  • http://www.thecomfortofcooking.com Georgia @ The Comfort of Cooking

    Oh, I am so saving these to try soon! Amazing recipe, Jennifer. I love how easy these are, too. Pinned!

  • http://www.abrowntable.com Nik@ABrownTable

    Those tips are very useful, I need to budget more. The fact that you are making English muffins at home is super cool!

  • http://www.kitchenriffs.com john@kitchenriffs

    Great job on the English muffins – they look terrific. We’ve made them before, and they’re loads of fun. We don’t often have a craving for them, so for us baking English muffins is just a sometimes thing. Our bread we do bake, all the time these days. You’re so right that you can save a bit when you start doing your own baking!

  • http://cookingactress.blogspot.com/ Kayle (The Cooking Actress)

    I love baking breads at home instead of buying! PLUS these english muffins just look FANTASTIC!

  • http://www.faithfilledfoodformoms.com shari lynne @ faith filled food for moms

    Hi Jennifer! I have never tried making English Muffins but it has definitely been on my list of bready things to make! Thank you for the great recipe to play with!

  • http://www.barbarabakes.com Barbara @ Barbara Bakes

    On my baking bucket list. Yours look fantastic. Pinned.

  • http://hungrycouplenyc.blogspot.com/ Anita at Hungry Couple

    These look the way English muffins should looks. The way they sometimes look in those expensive foodie catalogs I never order from. :)

  • http://www.texanerin.com Erin @ Texanerin Baking

    This is hardcore. I get my 8 pack of preservative-laden whole wheat English muffins for .79. Don’t think I’d save much money with these but I’m sure these are SO much better and really fun to make!

  • http://www.bakeaholicmama.com Carrie @Bakeaholic Mama

    I am SO making these this week. I’ve been craving homemade English muffins all week with some fresh strawberry jam and butter.

  • http://www.nutmegnanny.com Nutmeg Nanny

    Your photos are perfection! I love english muffins in the morning :) these look wonderful!

  • Susan clarke

    I must need stronger glasses I see eggs in the recipe but no where does it say when to add in the directions. Did I miss something???

    • https://plus.google.com/u/0/116899699259024089659/posts Jennifer Farley

      Good catch, thank you! You add it to the stand mixer with the other ingredients. I’ve updated the instructions.

  • Jenni

    Do these freeze well?

    • https://plus.google.com/u/0/116899699259024089659/posts Jennifer Farley

      I haven’t tried freezing them yet so I can’t make any promises but I don’t see why they wouldn’t! I’d go for it.

  • Molly @ NatureBox

    These look AMAZING! Question- do you think they freeze well? I don’t know if I could eat them all before they spoil (don’t fresh baked goods spoil faster than store-bought?) – could I bake and then wrap in plastic and freeze? Need to try this! :)

    • https://plus.google.com/u/0/116899699259024089659/posts Jennifer Farley

      Hey Molly! You’re the second person to ask and now I really want to know as well. I haven’t tried freezing them but I don’t see why it wouldn’t work, especially if they’re wrapped well to avoid icing. I will try this with the next batch and report back!

      • Molly @ NatureBox

        Awww, you’re too kind to try it! Once I’m done moving, I will have to give them a spin in my new kitchen- I will try and maybe get to it first and can report back to you too :)

        • Ashley

          I made these and they freeze really well! I just pop one in the microwave for about 15 seconds before putting it in the toaster every morning and it works perfectly!

          • https://plus.google.com/u/0/116899699259024089659/posts Jennifer Farley

            That’s so great to know, thank you!

          • Molly L.

            Awesome! Thanks so much for taking the time to share, Ashley!!

  • Dana T.

    I found your blog and recipe on Pinterest. I tried them this morning with a few modifications based on what I had on hand. I used 1% milk, 2 1/2 cups white flour, 2cups wheat, and a 3″ cutter. They came out wonderful! Thanks for sharing this recipe. I’d love to hear if they freeze well and if you perfect the ratio for more nooks and crannies. I’m looking forward to trying them again with a larger cutter.

    • https://plus.google.com/u/0/116899699259024089659/posts Jennifer Farley

      I’m so glad you liked them, Dana! I will post an update once I try freezing them. I don’t see why it wouldn’t work.

  • http://www.arthur-in-the-garden.com Arthur in the Garden!

    What a great idea! I always thought they were difficult to make?

  • Jamie

    This look so good and I have been wanting to try making these!

  • Jackie Blades

    I am so proud of myself. I had only 9 muffins and they were perfect. I think a good after school snack with some of the summer fruit jams is a winner.

    • https://plus.google.com/u/0/116899699259024089659/posts Jennifer Farley

      I’m so happy you liked them!

  • http://thedessertchronicles.com Rachel @thedessertchronicles

    these look like perfection! I have to make these this week! Thanks for sharing!

  • AnnMarie

    Has anyone tried a cinnamon raisin variety?

  • Judith

    Wonderful! I just finished making a batch and they turned out great. Thank you.

  • itzia

    my husband will be so happy when i make these for him!

  • Stefani Hutchison

    I just finished making these and I followed the recipe to the letter. My cutter was 4″ instead of 3 3/4″ as stated in the directions. I am a seasoned baker and am very good with yeast dough but I don’t understand what happened with is recipe. The muffins came out heavy and, even after baking at 325 for half an hour, were doughy in the middle. They were also a bit bland IMO. I am willing to admit that the issue could be on my end but for the life of me I can’t figure out what I did to create a doughy, heavy product. *sigh* oh well! things happen!

    • https://plus.google.com/u/0/116899699259024089659/posts Jennifer Farley

      Oh, I’m sorry to hear you didn’t like them. Several others have commented on their success but who knows. I would say mine come out slightly heavier than Thomas english muffins but there shouldn’t be a dramatic difference. :\

      • Stefani Hutchison

        Lol, I’m not giving up! With everyone else praising them I can only think I must have done something on my end. I am thinking that next time I will roll them out a little thinner. Maybe that will help. Love your site!

  • Sarah

    Just made these and they were fantastic! I tried english muffins from another recipe for the first time earlier this week and it was a major fail, so I was intimidated because I know whole wheat is trickier. I accidentally left them for an hour and a half instead of 20 minutes because my toddler put up a fight at naptime, but they were still wonderful. Mine made 18. Maybe they were supposed to be much thicker to make fewer? I used freshly ground hard red wheat flour- closer to 3 cups worth- and then used a mix of AP flour and a little bit of bread flour that I had left over for the rest. They are so good I keep taking them out of the toaster before they’re done because I just can’t wait any longer to shove another one into my mouth! Can’t wait to make eggs benedict with them!

  • Corlina

    I am soooo excited to try this recipe! I have a very strict $125 weekly grocery budget for my family of 6 so I try to make most things from scratch. I’m also trying to steer clear of most processed foods. However, I’ve still been buying bread and english muffins. So I was completely disappointed when I realized just a couple of days ago that my 4 year old’s beloved 100% whole wheat Thomas English Muffins contain sucralose! I cannot wait to try these. Thank you so much!

  • Hlengiwe

    I would like to make these muffins but I have a concern with all purpose flour. Is it the right flour for weight watching person? Can I substitute it with other flour like brown rice flour, quinoa flour, etc.?

    • https://plus.google.com/u/0/116899699259024089659/posts Jennifer Farley

      I would try searching online for some recipes that were developed specifically using gluten free flours like the ones you reference. Typically you can’t do an even swap with flours so it would change the recipe and I can’t guarantee the results will be good. Let me know if you find a good recipe!

  • Mandy

    Hi did anyone else kill their yeast when adding the hot milk to the flour mixture? I’ve made a few breads before and always added the yeast to the liquid, made sure it bubbled to see it activated then added that to the flour as salt can retard the yeast too. Oh and also sugar is in the liquid or honey to give the yeast something to eat. I waited a little to try and ensure the liquid wasn’t too hot. I could dip my finger in it, but when I poured it into the flour and started to knead it was still pretty hot to the touch.

    • https://plus.google.com/u/0/116899699259024089659/posts Jennifer Farley

      The problem might be that you added hot milk. For the butter to be just melted the milk shouldn’t have to be hot, just warm. Next time try letting it cool if it seems hot. You only need to proof yeast when the label says “active dry yeast.” Instant yeast can be added immediately but you still don’t want the liquid to be too hot.

      • Mandy

        Thanks. They did rise a little but the texture once cooked was dense, obviously not going to be the same as store bought. And maybe I over kneaded a little because I did it by hand and not the machine so kneaded a little longer to get it to all come together. Are they a bit like scones that if you over mix it becomes denser and chewy?

        • Mandy

          Also I asked around as I’ve made Irish soda bread before and these really reminded me of the taste and a baker suggested it could be because the normal ration of yeast to baking soda is 4:1

  • http://www.rezeptschachtel.blogspot.de/ Rezept Schachtel

    It looks very good. Thank you for this recipe.

  • Kateryna Kel

    Hi Jennifer, I found your muffins recipe on your great website and I would love to try and make them. However here in Australia we have different measurements. I was wondering what is the cup size in recipe, is it 250ml or 235ml?
    Thank you

  • Kathy Cohen

    Perhaps using bread flours in place of regular flours would give a less dense texture to these. The recipe for english muffins that came in the box with my rings uses bread flour.

  • Kelsey Tyler

    Great english muffins! My boyfriend doesn’t usually like whole wheat but loved these. For anyone interested, here is the nutritional information. I’m into nutrition so I like to nerd it out with these things.

    Serving size: 10

    Nutrition per serving (1 muffin):

    Calories 287
    Protein 9 grams
    Fat 6 grams
    Carbs 50 grams
    Sodium 453 mg
    Sugar 4 grams

    I figured this out by adding the nutritional content of all ingredients and then dividing by the serving size (10). If you make less or more muffins than 10, here’s the total values. You would just divide by how many muffins you made to figure out the nutrition of one muffin.

    Calories 2866 Protein 94 Fat 64 Carbs 495 Sodium 4,529 Sugar 36

  • Caitlin Hanich

    I made these today and loved them! I used non fat milk (already had it) and subbed honey for the sugar. They were wonderful! Your recipe was great. They rose more than I expected for being half Whole Wheat. They were a big hit at my house.