Whole-Wheat English Muffins Recipe (2024)

Made a double batch. I used 3 teaspoons of yeast and little extra honey, the rest of the ingredients were doubled. They came out great. very flavorful with lots of nooks and crannies. I made them a little smaller, used a mounded quarter cup scoop.

I agree with another reviewer, I don't think I will buy english muffins again after cooking these last night! I found the proportions to be perfect, but agree that the oven time needed to be longer. The recipe calls for 7-9 minutes and I baked them for 10 (I have a gas oven). My cast iron skillet was perfect for the searing. This is a great base recipe that you can make your own! I also used all whole wheat flour instead of half all-purpose, came out great. Thanks NY Times!

Greek yogurt works just fine. So does buttermilk.

A few technique suggestions for lighter, tastier muffins:1. Bread flour instead of AP provides better structure and chew. 2. Add 1 or 2 T of sourdough starter if possible for more complex flavor, and staying fresh longer.3. Salt & sugar retards rise. Mix flours, butter & dairy. Rest covered 20 minutes. Add salt & sugar.4. Sorghum & molasses are more acidic than honey & help the rise. Add a bit or substitute.5. Chill dough overnight for BEST flavors! Make right from fridge.

I find that if I make 6 muffins, they are huge. I usually get 8 or 9 and they are normal size.

I have mine in the freezer in a ziploc bag, and they have reheated very well in the oven! I didn't split them before freezing.

I made these over Easter weekend. The recipe is easy enough. I mixed the ingredients before supper so the dough could rise while we ate. Things I'd do differently next time: 1) Use a smaller measuring cup, perhaps 1/3 instead of 1/2. 2) I did not have plain yogurt on hand but I did have plain Greek yogurt. That didn't seem to affect the outcome too much. 3) Bake them a little longer in the oven. They seemed undercooked when I cut into them the next morning yet still toasted up great.

I have made these once or twice a week since I discovered it last year, tweaked it to reliably consistent perfection. Here are the tweaks: I use 100% whole wheat (locally milled all purpose), 1% milk and low fat yogurt (have also used Greek and Icelandic with no changes in taste or texture). I proof 90 minutes, use 1/2 cup to go in browning skillet into 3.5 " muffin rings and after browning, bake for 40 minutes. Bring it on eggs Benedict and tuna melt.

Make the dough up until the 1 1/2 hour rising step, and then refrigerate overnight instead of leaving in a warm place. You can fry the muffins directly from the cold dough -- though you'll want to use a slightly lower heat and give them an extra minute or two to ensure that the middles warm up -- or remove the dough from the fridge and let it warm up on the counter while you take a shower or do whatever you do in the mornings.

These really were delicious. The dough the 1st time I made them was a little more dense than I had anticipated but since using kitchen scale for the ingredients is comes out more the way I expected. Truth of the matter is that either way this recipe makes great english muffins….almost too good.

i used buckwheat flower instead of whole wheat for a bit of a lower GI muffin. works well, tastes great.

I used non-fat Greek yogurt and 2% milk. After letting the mixture rise an hour and seeing that I had dough instead of batter, I stuck the covered bowl in the refrigerator and let it stay over night. This morning, I punched down the dough and let it reach room temperature. I divided the dough into eight portions and formed the round muffins. I cooked the muffins on the nonstick griddle of my gas range and then put them into the oven, where I should have kept them another few minutes. Delicious!

To my fellow vegans, you can absolutely make this with plant-based alternatives. I used almond milk, earth balance butter, and Nancy's oat milk yogurt with great success!

Definitely use smaller measure at end - 1/3 cup.

I agree about using 1/3 cup batter instead of 1/4.
The batter spread a bit more than I wanted it to. Next time
I'll try baking rings. However, it was utterly delicious and
a revelation. No more store-bought muffins for me. Thank you.

Feb 5/24 comments are right. Not sure I can ever eat a commercial English muffin again. I used sugarless plain Greek yogurt and brown sugar because I didn’t have honey.

This didn’t taste like English muffins. I’ve made English muffins before - this is easier but it’s not English muffins!

These are easy to make and absolutely worth it. Remarkably better than store bought.

This recipe was was fantastic. My batch did get the treat of an Italian long fermentation flour and an overnight rise. So flavourful and moist. Will be doing this one regularly.

Excellent. I used muffin/scone rings and agree with other reviewers that a smaller scoop is best - otherwise they're too large and can overflow the ring. Also agree on a shorter searing time in the pan - just get them barely GBD on each side - then longer oven time, otherwise they'll be undercooked in the middle and I don't think you get as many nooks and crannies. Fella LOVED these! A smear of butter and/or some honeycomb honey is all you need on top.

This is the first time I've ever left a review, but these English muffins are that good!Even in my first time of making these and searing them for too long(3 minutes on medium heat, mine got a little too dark, will check at 1 minute and a half for golden color and flip them accordingly) they were delicious! My husband and I both agreed these are the best English muffins we've ever had! Will definitely make it again!♡

SugarFree's suggestions are good. Also, smaller scoop - making 9 was better sized. Cooking time was closer to 10 minutes

Delicious but next time I’ll do 1/3 or 1/4 cup sizing at the end as others have mentioned. The 1/2 cup muffins were massive. Otherwise the ratios and timings are perfect for same-day muffins. For more complex flavor I’ll use less yeast, a longer rise, and overnight in fridge next time.

With the prices of everything rising, I decided to try this recipe since muffins in the store are now outrageous!! ($5 now vs. $1.50). I didn't notice the dough needed to rise in the instructions, so I cooked mine immediately after mixing. But they turned out light, fluffy, and delicious! I will let them rise next time.

After two tries , one with a overnight proof in the fridge, the muffins still came out flat and undercooked inside despite varying time in the oven (6-8 minutes is definitely too short). I will try the suggestion to add 4 grams of baking soda (which is more the 1/2 teaspoon).

Can you substitute 1 cup buttermilk for the ½ cup each milk and yogurt?

Excellent taste. I will say using a half cup measuring cup as a scoop will give you any enormous muffin. So even if your ice cream scoop is not "large" use that with the batter piled up on it. Easy recipe. Keep well overnight and then toasting the next morning. Not much in the nook and cranny part, but the taste more than makes up for that.

Works well with vegan substitutes

Corn flour (masa Hadrian) good substitute for whole wheat. Made corn cakes. Yumm. Cashew yogurt works as well. Delicious over all.

These were very good and easy to make