Whole Wheat English Muffins - Handle the Heat
Filed Under: Bread | Breakfast | Savory | Whole Wheat

Whole Wheat English Muffins

By Tessa Arias
March 31st, 2014
4.88 from 8 votes
4.88 from 8 votes

Whole Wheat English Muffins are all-natural and sweetened with a touch of honey. Make them ahead of time, they're perfect for breakfast any morning!

Yield: 10 English muffins

Prep Time: 30 minutes

Cook: 20 minutes

Tessa's Recipe Rundown...

Taste: The whole wheat flour is hearty and nutty and is perfectly complemented by the touch of honey and cinnamon. Texture: The muffins are slightly chewy and full of little nooks and crannies. They aren't quite as light as the store-bought ones, but delicious nonetheless. Ease: Surprisingly quick and easy. You can have these on the table in about an hour! Appearance: Once buttered or dolloped with jam these look scrumptious. Pros: No strange artificial preservatives like the store-bought ones. Cons: These are a little more dense than the store-bought ones. You can use a higher ratio of white flour to add more lightness. Would I make this again? Yes!

Whole Wheat English Muffins are all-natural and sweetened with a touch of honey. Make them ahead of time, they’re perfect for breakfast any morning!

Homemade Whole Wheat English Muffins

Yesterday was my 23rd birthday and I had such a fun birthday weekend (even though Jared missed it because he is on a different continent – boo). Thanks to everyone who sent along happy birthday wishes! The past few days have involved some crazy over-the-top food, all pretty rich and indulgent. I felt like making something a bit healthier to offset things a little, but had almost nothing in my fridge. I did have a big bag of whole wheat flour looking lonely in the freezer so I decided I needed to make something with that. Something quick, and I remembered seeing these whole wheat English muffins over at the wonderful blog Savory Simple.

Within an hour I was biting into a delicious, slightly sweet, cinnamon-scented whole wheat English muffin that was so much more satisfying than anything from the store. I made sure to take pictures along the way to show you just how simple these are to make!

Homemade Whole Wheat English Muffins

Whole Wheat English MuffinsThe dough looked very sticky once kneaded and I was worried it would be hard to shape but as long as my counter was floured it was a breeze. Plus you can just use a regular circle cookie cutter, no special English muffin cutter needed. The muffins only need 20 minutes to “rise.” They rise the most while cooking.

Whole Wheat English MuffinsAfter 20 minutes they’re puffy and ready for the griddle.

Whole Wheat English MuffinsThe best part about making your own English muffins, besides the fact that they won’t be laden with strange artificial ingredients, is that you can cook them to YOUR liking! If you like them super brown and crisp on the outside, add an extra minute on the griddle.

Whole Wheat English MuffinsSee how much they rise after just a few minutes? Once browned on both sides they’re ready to finish cooking in the oven. Once cooled they can be stored in an airtight container at room temperature for up to 2 weeks! They’re great simply toasted with butter or jam, or even peanut butter or Nutella. I also love to use these for breakfast sandwich bread, or even to make little mini pizzas!

4.88 from 8 votes

How to make
Whole Wheat English Muffins

Yield: 10 English muffins
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Whole Wheat English Muffins are all-natural and sweetened with a touch of honey. Make them ahead of time, they're perfect for breakfast any morning!


  • 2 1/2 cups (11 ounces or 312 grams) all-purpose flour
  • 2 1/4 cups (9.52 ounces or 270 grams) whole wheat flour
  • 1 1/4 teaspoons fine salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon (optional)
  • 2 teaspoons instant yeast
  • 1 3/4 cups whole milk
  • 3 tablespoons unsalted butter
  • 1 large egg, beaten
  • 2 tablespoons honey
  • Cornmeal, for dusting


  1. In a large bowl whisk together the flours, salt, baking soda, cinnamon and yeast to combine.
  2. In a small saucepan heat the milk and butter just until the butter has melted. Let the mixture cool until just warm, no hotter than 125°F.
  3. In the bowl of a stand mixer fitted with the dough hook, combine the milk and butter with the egg and honey. Add the flour mixture and mix on low speed until combined. Increase speed to medium and knead for 1 minute. The dough will be sticky and wet but should form a cohesive ball.
  4. Turn the dough out onto a floured work surface and roll out to 3/4-inch thickness. Use a 3 1/2-inch round cutter to cut out English muffin shapes, re-rerolling the dough as needed. Place the dough rounds on a cornmeal dusted baking sheet. Cover with a towel and let rise for 20 to 30 minutes, or until puffy.
  5. Meanwhile preheat the oven to 325°F.
  6. Heat a nonstick skillet or griddle over medium heat and cook the muffins for 4 to 5 minutes per side, or until crispy and brown. Return the browned muffins to the baking sheet and finish baking in the oven for 15 minutes.
  7. Cut in half, toast if desired, and butter the English muffins before serving. Store in an airtight container for up to 2 weeks.

Recipe Notes

Adapted from Savory Simple.
Course : Breakfast
Cuisine : American
Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Jody — March 22, 2023 at 12:49 pm

    I don’t eat white flour so im wondering has anyone substituted it and if so with what type did you use?

    • #
      Kiersten @ Handle the Heat — March 24, 2023 at 9:50 am

      Hi Jody! We have only tested these English muffins with the combination of flours listed in the recipe, but hopefully one of our other readers will have some advice for you. Otherwise, it’s always fun to experiment 🙂 Let us know what you think once you’ve given these a try! 🙂 Happy baking!

  2. #
    Techwhippet — November 16, 2020 at 11:59 am

    Hello Tessa Arias,
    This is really amazing article about whole wheat english muffins.
    Keep your good job.

  3. #
    Elizabeth — August 17, 2020 at 1:59 am

    I just made this recipe and I absolutely loved it. Everyone who tasted it also loved it and so I am making it every week!
    Its just Perfect! Thanks

  4. #
    James — August 16, 2020 at 5:59 pm

    they’re perfect for breakfast

  5. #
    Gabriel — June 23, 2020 at 7:27 pm

    Ok, I am so doing these muffins for egg Sammy this Sunday!

  6. #
    Rimmy — May 28, 2020 at 7:28 pm

    Great recipe- easy to follow and the results were delicious! I’ve been baking a lot, thank you for brightening our day a bit with this recipe! I’m now making it the 2nd time this week. Take care and stay safe.

  7. #
    Dianne — May 25, 2020 at 8:19 pm

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

  8. #
    Richard Tunner — February 25, 2020 at 6:53 pm

    I made these English muffins today and they are so good! I used oak milk instead of regular milk (mostly because it’s all I had), added chia seeds and flax seed but kept the rest of the recipe the same and they still turned out soft, fluffy and chewy!

  9. #
    Elizabeth — April 7, 2019 at 9:19 am

    They turned out to be delicious! They were a bit soft in the middle, but once split and toasted were just about perfect.

  10. #
    Enia P — March 21, 2019 at 8:03 pm

    I really like them. I live in México and they are not get easily and my sons love them. Thank you for de recipe

  11. #
    Amber — February 12, 2019 at 6:49 am

    I live in Nepal and can’t get English muffins. I was having a serious craving, so I was happy to take the time to make these. I was not disappointed one bit! Thanks for this recipe.

  12. #
    Tao Tao Wang — May 2, 2017 at 4:13 pm

    is it possible to use only whole wheat flour instead of split of AP and whole wheat? thanks!

    • #
      Kahren McCrow — December 3, 2019 at 4:23 pm

      I would think you could if you added two tablespoons of gluten (to keep them from being heavy and dense) and a bit more milk or buttermilk because whole wheat just absorbs more liquid. After mixing the dough together, let it rest for twenty minutes before kneading either by hand or in your KitchenAid.

  13. #
    Peter — August 29, 2016 at 9:53 am

    Living in the UK, there are lots of muffins in the shops. Most are not good, filled with chemicals and preservatives, too sweet or too doughy.

    I’ve made my own before, but the Cardiff Devils could have used them as hockey pucks! Lately, my wife has been looking for a nice healthy wholemeal muffin in the shops, with no success, so I’ve been looking at loads of recipes. These muffins look so good, I can’t wait to try them!

    • #
      Tessa — August 30, 2016 at 4:28 pm

      Haha! Let me know what you and your wife think if you give the recipe a go 🙂

  14. #
    Emma — April 25, 2016 at 1:45 pm

    This looks great! I’m excited to use them for egg mcmuffins 🙂

    Question, do I have to use whole milk or can I use 1% or almond milk?

  15. #
    Sandy — January 7, 2016 at 5:24 pm

    Is the cornmeal to keep them from sticking or is it just a nice to have because store bought ones have cornmeal? I’m allergic to corn and would love to try these without the cornmeal.

    • #
      Tessa — January 8, 2016 at 9:57 am

      Both! You can try just using flour to prevent sticking 🙂

  16. #
    Louise Dixon, — February 23, 2015 at 1:18 pm

    I love how you placed all measurements such as grams, so hard to find on Pinterest. I look forward to trying these soon. X

  17. #
    Idina — May 23, 2014 at 11:09 pm

    I used these for my eggs benedict and it was perfect! THANK YOU!!

    • #
      Tessa — May 24, 2014 at 1:53 pm

      Sounds perfect!!

  18. #
    Nicole ~ Cooking for Keeps — April 1, 2014 at 7:40 pm

    Happy belated birthday!! These guys look perfect! Homemade english muffins have been on my to-make list for a while now, but for some reason I thought they took forever to make! Glad to hear they were easy AND delicious!

  19. #
    Gaby — March 31, 2014 at 5:11 pm

    Sounds like you had a great birthday with lots of great food! I adore English muffins and love that you made them with whole wheat.

  20. #
    Maria Tadic — March 31, 2014 at 12:33 pm

    I love English Muffins! And yours look so good…like legit little English Muffins! I’ve made English Muffin bread before and that is SO good. Especially toasted with some butter. I bet your recipe in loaf form would be good too!

  21. #
    Erin @ The Spiffy Cookie — March 31, 2014 at 7:15 am

    Happy belated birthday! I have only made homemade english muffins once but I really need to get at it again. Enjoy that you used a griddle. I used a skillet and it wasn’t big enough for them all.

  22. #
    Paul Scivetti — March 31, 2014 at 7:01 am

    Happy (belated) birthday!

    One note on English muffins – try buttermilk instead of whole milk – it gives them a little more traditional ‘tang’ and acidifies the dough, which makes the yeast happier. Also, increasing the hydration a bit and letting the dough rise a little more should help give you a lighter muffin.

  23. #
    Kathi @ Deliciously Yum! — March 31, 2014 at 5:45 am

    Oh yum! English muffins are the best – and yours couldn’t have turned out any better. They look just like the real day. Will definitely have to try them sometime. Oh, and happy belated birthday :).

  24. #
    sally @ sallys baking addiction — March 31, 2014 at 5:19 am

    One of my favorite breakfast foods. I have to try these, Tessa! And happy belated birthday! When else can you eat tons and tons of indulgent foods? Glad it was a blast!

  25. #
    Chloe @ foodlikecake — March 31, 2014 at 4:29 am

    Happy belated birthday! These English muffins looks amazing 🙂

  26. #
    Liz S. — March 31, 2014 at 4:17 am

    Wishing you a belated happy birthday! This whole-wheat version of English muffins looks fabulous.

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