Whole Wheat English Muffins

Love the smell of homemade bread? This whole wheat english muffin recipe is a fabulous breakfast or lunch option, one that’s surprisingly easy to prepare. Homemade english muffins have much more flavor than anything you’ll buy at the store, as well as a satisfying, crunchy exterior. 

Wondering how to make english muffins? These homemade whole wheat english muffins have so much more flavor than store versions. They also have an incredibly satisfying, crunchy exterior. 

I don’t typically use a lot of bread products. I’m not exactly a low carb gal, but bread has always been a slippery slope for me.

Regardless of whether it’s a fresh artisan loaf from the local bakery or pre-sliced potato bread from the grocery store, if there’s bread around, I find myself eating more of it than I should.

There are two exceptions to this: sprouted ezekiel bread and english muffins. For whatever reason, I don’t feel compelled to binge on either of these.

When I have some extra time, I especially love making english muffins from scratch.

A photo of whole wheat english muffins.

I enjoy making both regular and whole wheat english muffins. The whole wheat version has an added earthiness that I find irresistible with egg sandwiches, for some reason.

There’s just more flavor happening. I don’t use all whole wheat here, and I don’t recommend it. The results are too dense and dry.

Using a mix of all-purpose and whole wheat flour gives me exactly the results I’m seeking.

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. At some point soon I plan to try creating a version of these that uses my sourdough starter instead of yeast. I think that will add even more flavor and lightness.

If you’re looking for some other homemade bread ideas, you should check out my cheddar brioche buns and my buttery sourdough buns!

Print Pin Recipe

Whole Wheat English Muffins

4.67 from 6 votes
These whole wheat english muffins are a surprisingly easy breakfast option! Making english muffins from scratch is super satisfying!
Course Breakfast
Cuisine American
Keyword whole wheat english muffins
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 10 (approximately)
Calories 292
Author Jennifer Farley


  • 10 1/4 ounces whole wheat flour (2 1/4 cups)
  • 11 1/2 ounces all-purpose flour (2 1/4 cups)
  • 1 1/4 teaspoons kosher salt
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking soda
  • 2 teaspoons instant yeast
  • 1 3/4 cups whole milk
  • 3 tablespoons unsalted butter
  • 1 large egg, beaten
  • semolina flour or cornmeal for dusting


  • Whisk together the flours, salt, sugar, baking soda and yeast. 
  • In a small saucepan, warm the milk and butter over medium heat until the butter has just melted. Let the milk cool for several minutes until it's lukewarm. 
  • 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.
  • Turn the dough out onto a lightly floured surface. Roll out to approximately 3/4-inch thickness (they will puff up while cooking). Use a round cutter (approximately 3 3/4 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 rest for a minimum of 20 minutes, up to 90 minutes.
  • 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.
  • Before serving, fork split and toast the english muffins. These will keep for up to 2 weeks in an airtight container at room temperature, or for several months in the freezer.


You can certainly use only whole wheat flour, but I don't really recommend it because the texture becomes much more dry. This balance of flour offers a perfect, earthy, whole wheat flavor.
Don't expect the texture and flavor of these to be identical to store-bought English muffins. Those have weird ingredients and preservatives. These are slightly more dense with fewer nooks and crannies, but are much more flavorful.
Adapted from Honest Cooking


Calories: 292kcal | Carbohydrates: 50g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 427mg | Potassium: 225mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4% | Calcium: 6.6% | Iron: 14.9%

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Love the smell of homemade bread? These whole wheat english muffins are a fabulous breakfast or lunch option. Homemade english muffins have much more flavor than anything you'll buy at the store, as well as a satisfying, crunchy exterior.

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

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  • 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!

  • 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!

  • 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!

  • 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.?

    • 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!

  • 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.

    • 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.

      • 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?

        • 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

  • 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

  • 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.

  • 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

  • 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.

  • Hi Sadie,

    Thanks so much for your feedback! I’m so sorry you were disappointed with them. I’ve thought about trying a sourdough version now that I have a good starter. It seems like it would add so much, especially with the double rise. These are the only English muffins I’ve ever made from scratch, so it sounds like I have no idea what I’ve been missing. I appreciate the inspiration :)

    • Hi Jennifer, These muffins look beautiful and this is a great recipe if you’re pressed for time. I’ve tried several recipes for English muffins and the sourdough ones are my favorite. I don’t add any yeast to the dough when using my starter. The rise time is longer, but the flavor develops more deeply and the texture has a bit of “chew” to it.

  • Absolutely love your wheat english muffins recipe! Definitely i’ll try your recipe but instead of 1 tablespoon granulated sugar i use 1 tablespoon of honey and it would be perfect! Thanks for sharing!

  • These were amazing. They didn’t have as much of the “nooks and crannies” as we wanted, but this was my first shot at English muffins. I’m not sure if didn’t do it quite right, or if that’s what you get for using whole wheat. They were still very delicious and very similar to English muffins.

    I will certainly make this recipe again.

  • Disappointed. I really wanted to love this but the final product was tasteless, doughy and leaden. My radar went up with the 20-minute rise time. Even with instant yeast I knew this was much too short a time. The low heat in the skillet did nothing to the muffins … raised it to medium to get the color and crust. This recipe does not work.

    • Hi Becky! I’m so sorry you didn’t like the recipe, but it definitely works. I’m not quite sure what happened, but if you read through the comments, a LOT of people have made them and love them. I’ve made this many times myself, and they’re a staple around here. But I appreciate all feedback, whether positive or negative. So thanks for taking the time to comment.

  • Hi, Jennifer! I’ve made these muffins today and they are delicious! Thanks for the recipe! But I’ve had a little problem – when I put the muffins in the oven, they began to rise and just split on one side. Do you have any idea what might be the reason?

    • Hmmm. Do you mean they only rose on one side, or that they rose evenly and then one side split? If you look closely in the background of my first photo, you can see that the rise was a bit uneven on two of them (mainly the one in the center). I’ve made this recipe numerous times, but I’ll admit it has been a year or so at this point, so I’m not remembering if I ran into that regularly. If I did, it wasn’t an issue that would have prevented even toasting or anything like that. Off the top of my head, the most likely cause is if the tops aren’t perfectly flat when they go in the oven. You could try rolling them a bit thinner next time and see if that helps.

    • I wouldn’t recommend this. You’ll loose some of the texture that makes them English Muffins as opposed to biscuits.

    • Hi Alexa, you can mix them by hand. 1% milk will still work, but the english muffins won’t be as moist since there will be a lower fat content.