Whole Wheat English Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 173.1
  • Total Fat: 3.1 g
  • Cholesterol: 2.6 mg
  • Sodium: 216.4 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 3.1 g
  • Protein: 6.0 g

View full nutritional breakdown of Whole Wheat English Muffins calories by ingredient
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If you have a few hours to spare, try these beauties. We can't get whole wheat muffins in NZ so I make them when I can. If you have a few hours to spare, try these beauties. We can't get whole wheat muffins in NZ so I make them when I can.
Number of Servings: 12


    2 1/4 tsp bakers yeast
    2 tbsp warm water

    1 c warm water
    1/2c Milk, 3.25%
    2 tsp Sugar, 2 tsp
    1 tsp Salt

    4 cups Whole Wheat Flour
    3 tbsp Butter


If you have eggs rings, use them to do the second rise. The muffins will be tidier and higher and easier to get onto the griddle. Also don't worry too much about getting them cooked inside as they will be toasted before eating.


Dissolve yeast with 2 tbsp water in small bowl.

Add 1c warm water, milk, sugar and salt in a large mixing bowl. Add yeast mixture as well. Combine. Add 2c flour and beat until combined.

Cover and leave in a warm spot until it rises and collapses on itself about 1 to 2 hours. Beat down and add the softened butter then add the remaining flour until a dough forms. I use a mixer with a dough hook but a spoon (and a strong arm) will do.

Flatten dough on a floured surface to about 1/2inch high and cut out muffins. I do this like making scones (American biscuits). Leave muffins well spaced out on a sheet to rise again.

Warm a griddle to medium and oil lightly. Once muffins have risen to twice their original size, slide a greased spatula under them and put onto griddle. Cook about 7 minutes on each side.

Split and toast to eat. Use forks to split open. Freeze leftovers.

Serving Size: Makes 12 muffins

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