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4.67 from 9 votes

Whole Wheat English Muffins

These whole wheat english muffins are a surprisingly easy breakfast option! Making english muffins from scratch is super satisfying!
Prep Time35 mins
Cook Time25 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Keyword: whole wheat english muffins
Servings: 10 (approximately)
Calories: 292kcal
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: 200IU | Calcium: 66mg | Iron: 2.7mg