These whole wheat English muffins are beautifully golden on the outside, soft and fluffy on the inside, and made with 100% whole wheat flour. They're surprisingly easy to make at home, with no overnight rising needed! Split and toast them, then enjoy with butter and jam or turn them into a delicious breakfast sandwich with eggs and ham.
★★★★★
These are the very best English muffins! I have been making them recently for quite some time now and just love them!!
- Emily
Jump to:
- Why this recipe works
- Ingredients you'll need
- Substitutions and variations
- Watch the video recipe
- How to make English muffins
- Two ways to cook English muffins
- Tips for soft and fluffy English muffins
- How to split English muffins
- How to serve, store, and freeze
- Frequently asked questions
- More homemade bread recipes
- 📖 Recipe
- 💬 Comments
This recipe has been a reader favorite for years, and we love hearing how much you enjoy making it! One reader even mentioned making double batches and freezing half for later.
It's such a practical way to have healthy homemade breakfast bread ready to enjoy without making a fresh batch every time.
If you enjoy baking with whole wheat flour, you'll find more homemade favorites in our Whole Wheat Bread Recipes.
Why this recipe works
Here's what makes these healthy English muffins worth baking at home.
- Soft and fluffy, not dense: Made with 100% whole wheat flour, these muffins offer a healthier breakfast option with more fibre than traditional white-flour versions. They have a tender, fluffy, inside and beautifully golden tops. They're especially delicious toasted!
- No overnight rising: These easy English muffins can be made from start to finish on the same day, without planning a day ahead.
- Easy to cook: Brown them in a skillet and finish in the oven, or cook them entirely on the stovetop. Both options are explained below.
- Perfect for any breakfast: Enjoy them with butter and jam, make a hearty egg sandwich, or freeze a batch to enjoy throughout the week.
Ingredients you'll need
These whole wheat English muffins use just seven simple ingredients. Here's what you need to know about the key ones before getting started.
Key ingredient notes:
- Whole wheat flour: We use 100% whole wheat flour, with no white flour mixed in. It gives the muffins a lovely, slightly nutty flavor and makes them a wholesome whole-grain option for breakfast. We highly recommend weighing your flour for the most accurate results.
- Instant yeast: Helps the dough rise and creates that soft, fluffy texture. You can mix it directly with the other ingredients without activating it separately.
- Honey: Our secret to keeping the muffins soft and moist, while adding a subtle sweetness and encouraging a beautiful golden crust.
- Extra virgin olive oil: Adds richness and helps keep the muffins soft and tender.
- Egg: One of the key ingredients for a softer, fluffier crumb, especially when using 100% whole wheat flour.
- Whole milk: Adds moisture and richness to the dough.
- Salt: Brings out the flavor of the bread.
You'll also need a little semolina to dust the baking sheet and prevent sticking.
You'll find all the exact measurements in the recipe card below.
Substitutions and variations
These whole grain English muffins work best with the original ingredients, but there are a few simple substitutions you can make depending on what you have.
- 2% or skim milk: The muffins will be slightly less rich but still delicious.
- Maple syrup: It can be used in the same amount, although we prefer honey for its moisture-retaining properties that help keep the muffins soft.
- Oil: You can use the same amount of avocado, sunflower, canola, melted coconut oil, or vegetable oil.
- No semolina? Cornmeal works just as well for dusting the baking sheet. You can also use a little all-purpose flour.
- Whole grain spelt flour: One of our readers successfully made these with it! Just keep in mind that different flours absorb liquid differently, so the dough consistency may change.
- Cinnamon raisin English muffins: For a sweeter variation, try adding ½ teaspoon ground cinnamon and ⅓ cup raisins. Knead the raisins in at the end, just until evenly distributed.
Watch the video recipe
See how easy it is to make these whole wheat English muffins at home! Follow along as we prepare the dough, shape the muffins, and cook them until beautifully golden.
How to make English muffins
This English muffin recipe comes together in a few simple steps. Here's a quick overview of the process before the detailed instructions in the recipe card below.
Make the dough
Mix all the ingredients and knead for 5 minutes until a soft, sticky dough forms.
First rise
Cover and let the dough double in size, about 1 hour.
Shape
Divide into 8 pieces, roll into balls, and flatten slightly with your fingers.
Second rise
Let rise until doubled, about 30 minutes.
Cook
Brown both sides in a skillet, then finish in the oven until cooked through.
Two ways to cook English muffins
There are two ways to cook these homemade English muffins, depending on whether you want to use your oven or just the stovetop.
1. Skillet and oven (our preferred method)
Brown the muffins in a skillet over medium-low heat for about 2 minutes per side, until golden. Then transfer them to a baking sheet and bake at 350°F (175°C) for approximately 8-10 minutes, or until cooked through.
We love this method because it's easier to control and requires less attention at the stove. The skillet gives the muffins their beautiful golden crust, while the oven finishes cooking the centers evenly. It's also quicker at the skillet and reduces the risk of burning the outside before the inside is cooked.
2. Stovetop only
No oven? No problem! Cook the muffins in a skillet over low to medium-low heat for approximately 8-12 minutes per side, until golden and cooked through.
Keep the heat gentle so the centers have time to cook without burning the outside. For either method, the internal temperature should reach around 200°F (93°C).
Cooking times are approximate and will vary depending on your skillet and the thickness of the muffins. Check the internal temperature to make sure they're fully cooked.
If you enjoy making bread on the stovetop, you'll also love our 100% Whole Wheat Garlic Naan.
Tips for soft and fluffy English muffins
A few simple details can make all the difference when making whole wheat English muffins. Here are our best tips to help you get that lovely, fluffy texture.
- Measure your flour accurately. Too much flour can make the muffins dense and dry. We highly recommend using a kitchen scale, or spooning the flour into your measuring cup and leveling it off.
- Don't be afraid of sticky dough. The dough is supposed to be soft and sticky! Lightly grease your hands and dough scraper instead of adding more flour, which can make the muffins heavier.
- Check your dough's consistency. Whole wheat flour absorbs liquid differently depending on the brand. If your dough feels unusually dry or stiff, double-check your flour measurement. Add a tiny splash of milk only if needed.
- No stand mixer? You can knead the dough by hand, although it will take longer and be stickier to handle. Lightly oil your hands and work surface, and use a dough scraper to help.
- Watch the dough, not the clock. Let it double in size during both rises. A warm kitchen will speed things up, while a cooler one will take longer. Handle the shaped muffins gently so they don't deflate before cooking.
If you'd prefer bread without kneading, try our Easy No-Knead Multi-Seed Bread.
How to split English muffins
For the best texture, use a fork instead of a knife to split your whole wheat English muffins. Insert the fork tines halfway into the side of the muffin, working your way around until you can gently pull the two halves apart.
Fork-splitting creates a rough, craggy surface with lots of little pockets that crisp up beautifully when toasted and catch melted butter. A knife gives you a smoother cut, but you'll miss out on that lovely toasted texture!
How to serve, store, and freeze
These healthy English muffins are delicious served sweet or savory, and they're great for making ahead. Here's how to enjoy them and keep them fresh.
Serve
- Split the muffins with a fork and toast until golden.
- For something sweet, enjoy them with butter and jam.
- Or make a breakfast sandwich with eggs, ham, and spinach for a more balanced breakfast with extra protein and veggies. Add a slice of cheese if you like!
- For another delicious breakfast bread, try our Mollete Bread Recipe. These soft Spanish rolls are also wonderful toasted!
Store
- Let the muffins cool completely, then store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
- Toast them before serving for the best texture.
Freezer
- Once completely cooled, split the muffins and freeze them in a freezer-safe bag or container for up to 3 months.
- You can toast them straight from frozen, making breakfast preparation even easier.
Frequently asked questions
Yes, English muffins can be part of a balanced breakfast, but the ingredients make a difference. If you're looking for healthy English muffins, ours are made with 100% whole wheat flour, which provides more fiber than refined white flour. They're a nutritious whole-grain option, especially when paired with your favorite wholesome toppings!
Not at all! Simply shape the dough into balls and flatten them slightly with your fingers before the second rise. No special rings or cutters needed.
The dough may have overproofed or deflated while being transferred to the skillet. Let it rise until doubled in size, but avoid leaving it too long. Handle the shaped muffins gently to preserve their airy structure.
Unlike some traditional English muffins made with white flour, these use 100% whole wheat flour, milk, and egg. They have a soft, fluffy crumb with smaller air pockets rather than large holes. That's completely normal for this recipe!
There's something so satisfying about making your own nutritious breakfast bread, especially when it's this soft and fluffy and made entirely with whole wheat flour.
We hope these whole wheat English muffins become a regular part of your breakfast routine. We'd love to hear how yours turn out!
If you're in the mood for another savory whole wheat bake, try our Skillet Pull Apart Whole Wheat Buns (With Cheese Dip).
Did you try these Whole-wheat English Muffins?
We'd love to hear from you! Please leave us a ★★★★★ rating and share your thoughts in the comments. If you post on Instagram, tag us, we'd love to see it!
Thank you! - Bea and Marco
📖 Recipe
Whole Wheat English Muffins (Healthy Breakfast Bread)
Video
Equipment
Ingredients
- 2 ½ cup (325 g) whole wheat flour
- 1 tablespoon (20 g) honey
- 2 tablespoon (30 ml) extra virgin olive oil
- 1 teaspoon salt
- 2 ¼ teaspoon (7 g) instant yeast
- 1 large egg room temperature
- ¾ cup (190 ml) full-fat milk warm
- ¼ cup (30 g) semolina for dusting (optional)
Instructions
Make the dough
- Add all the dough ingredients (except the semolina) to a stand mixer bowl fitted with the dough hook. Mix until combined, then knead for 5 minutes.2 ½ cup whole wheat flour, 1 tbsp honey, 2 tbsp extra virgin olive oil, 1 tsp salt, 2 ¼ tsp instant yeast, 1 large egg, ¾ cup full-fat milk
- Using a lightly greased dough scraper, transfer the dough to a lightly greased bowl. Cover tightly with plastic wrap and let rise until doubled in size, approximately 1 hour.
Shape
- Transfer the risen dough to a work surface, lightly floured if needed. Divide into 8 equal pieces. Shape each piece into a ball, then gently flatten slightly with your fingers.
- Arrange the muffins on a parchment-lined baking sheet lightly sprinkled with semolina. Cover loosely with plastic wrap and let rise until doubled in size, approximately 30 minutes.¼ cup semolina
Cooking method 1: Stove and oven (recommended)
- Preheat the oven to 350°F (175°C), top and bottom heat, no fan, with the rack in the middle position.
- Heat a skillet over medium-low heat. Using a flat spatula, carefully transfer the proofed muffins to the skillet. Cook in batches without overcrowding, approximately 2 minutes per side, until beautifully golden brown.
- Transfer the browned muffins back to the parchment-lined baking sheet. Once all are browned, bake for approximately 8-10 minutes, or until fully cooked. The internal temperature should reach around 200°F (93°C).
- Transfer to a wire rack and let cool.
Cooking method 2: Stove only (alternative)
- Heat a heavy-bottomed skillet over low to medium-low heat.
- Carefully transfer the proofed muffins into the skillet using a flat spatula. Cook in batches for approximately 8-12 minutes per side, flipping gently, until golden brown and cooked through.
- Keep the heat low enough to prevent burning before the centers cook. The internal temperature should reach around 200°F (93°C). Cooking times will vary depending on your skillet and muffin thickness.
- Transfer to a wire rack and let cool.
To Serve
- Insert a fork halfway into the sides, working your way around each muffin. Gently pull the two halves apart to reveal those lovely, craggy surfaces. Toast until golden and enjoy with your favorite sweet or savory toppings!
Notes
- Measuring flour: We highly recommend weighing your flour for accuracy. If using measuring cups, spoon the flour into the cup and level it off. Too much flour can make the dough dry and dense.
- Kneading by hand: No stand mixer? Knead by hand for approximately 10 minutes. Lightly oil your hands and work surface to help manage the sticky dough.
- Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. We recommend splitting them before freezing so they're ready to toast.
Originally published on Jan 17, 2020. Updated with improved text and pictures on Oct 31, 2026.
K says
Excellent recipe. Turned out great. I will be making these all the time. Thank you.
Bea & Marco says
Yay! Happy to know you liked them. Thank you!
Amal says
These muffins are so good! Thank you😊
Bea & Marco says
Happy that you liked them, thanks!
Polina says
Great recipe! I was sad that the muffins became hard in a few days, maybe my dough was too dense.
Bea & Marco says
I'm happy that you liked them, Polina! It's understandable since homemade bread is made with wholesome ingredients and doesn't have other preservatives etc. I'd recommend keeping the muffins in an air-tight bag, in the fridge. You can even slice them in halves and freeze them (I always do that). Thanks for giving the recipe a try!
Eleonora Miller says
OMG! Thank you so much, they are delicious! I will never buy again the store ones that are expensive and do not taste good (with a list of dubious ingredients too.) I actually used fat free milk with a great result. Maybe (not sure) they are better with whole milk, but I will never know 😉
Bea & Marco says
I totally agree with you! Store-bought ones have a mile-long list of ingredients also! I'm happy that you gave this recipe a try, thanks Eleonora! I have more whole-wheat bread recipes if you're interested.
Eric says
I have tried this recipe twice and the muffins always come out flat. What am I doing wrong? I have followed the recipe as stated.
Bea says
I think most probably it has to do with the yeast. Perhaps it has expired? Old yeast loses its strength over time, resulting in flat bread. I hope you give the recipe another try because everybody that has made it, loved it. Hope it helps!
Geraldine Williams says
I would like to use fresh yeast, could you advise re amount pls, Geraldine
Bea says
Hi Geraldine! Use 22 grams of fresh yeast instead. Make sure to activate it first though. Hope it helps.
Napier says
This is my go to recipe for English Muffins. I always make double batch and freeze half. They turn out perfect every time! Thank you for sharing with us
Bea says
Yeay 🙌! I'm so happy to hear that, Napier. Thank you for your feedback.
Mesa says
Have you ever made these with gluten free flour? I am looking for a healthier option than store bought, but would like them to be GF...just curious if they come out the same/taste the same. Thanks!
Bea says
Hi Mesa! No, I haven't tried these with GF flour, sorry! Although I do have healthier whole wheat bread recipes, do check them out 🙂
greg says
Have made with whole weat, rye, all purposes. Flours. Even made with half buckwheat and all purposes flours and out nice. I did not use regular oven but convection at 370 degrees for 12 minutes. Love all of them just toasted with butter or home made strawberry jam.
Bea says
That's awesome, thanks for sharing all the flours that you've tried with.
Florence says
Hi there 😊.
Thank you so much for sharing the recipe & video. Cant wait to try it out.
If I would like to freeze them, would you advise me to do so before or after baking?
Best regards to you & your family xx
Bea says
Hi! I'd say freeze them after baking, it's easier like that. Hope it helps! 🙂
Florence says
Thanks Bea for the reply. I m also from Malaysia, living in PD Negeri9 ☺️
Bea says
Oh I'm always excited to see a fellow Malaysian here 🙌!
Aaliyah says
Amazing recipe I can't wait to make it. The problem is I don't have an oven. Is it okay if I cook 5 mins on each side on the pan to cook it thoroughly?
Bea says
Hi! I haven't tried it but I'd say use low heat so it doesn't burn and see how many minutes it takes to fully cook. Hope it helps!
Emily says
These are the very best English muffins! I have been making them frequently for quite some time now and just love them! They are easy and oh so delicious. 5 star recipe!
Bea says
Yeay 🙌! Happy to know that, Emily! This whole wheat recipe base can be turned into various bread types also, do check them out if you're interested. Thank you for your feedback!
Mahnoor says
How can we store these? can we freeze the dough balls before putting on parchment?
Bea says
Yes, you can.
Alex says
OMG , first whole wheat recipe I love! Please anyway to get more nooks and crannies?
Bea says
Awesome, glad that you liked it!
Charlotte says
I don’t have semolina what else can I use??
Bea says
You can use cornmeal instead. Or all purpose flour also works, no problem 🙂
Elaine says
Hi, will it be possible to knead the dough with hand?
Bea says
Yes, of course! 🙂
Linda Ellerbeck says
Hi your recipe looks amazing so I tried it and I couldnt understand why my mixture looked so different to your, it was so dry. It took me a while to figure out - in the recipe list I followed it said 3/4 cup of milk (85mls) when so I added 85mls which of course is incorrect, I watched the video and it should be 185mls of milk. Maybe you could correct that. I am trying them again so hopfully it will work this time,
Bea says
Oh I'm so sorry about that Linda! I've updated the recipe. Hope you'll give it another try. Let me know how it goes. Thank you!