This post may contain affiliate links. Please read my disclosure policy.

These honey wheat English muffins are completely homemade from a simple 8 ingredient dough. The sticky dough does not require kneading and you can skip the rolling pin entirely. Some homemade English muffin recipes call for a round biscuit/cookie cutter, but you don’t need it for these– your hands sprinkled with cornmeal or semolina flour are your best tool.

Though the dough rises and is ready in about 2 hours, I strongly recommend refrigerating it for at least 6 hours so your English muffins have better flavor.

homemade honey wheat english muffins

This post is lengthy because I want you prepped for the best success possible. If you’ve never made homemade English muffins before, I encourage you to review the entire post as well as the video and step-by-step photos below the recipe. Are you a yeast beginner? This Baking with Yeast Guide is helpful.

English muffins are a breakfast staple in the US, inspired by the traditional English crumpet. You can enjoy them plain, but they taste divine toasted with butter, honey butter, or jam. English muffins are essential for eggs Benedict and as the bread for breakfast sandwiches. If you’ve never heard of English muffins before, imagine a homemade yeasted bread patty with plenty of airy pockets inside– much denser and flatter than dinner rolls. The craggy, airy goodness inside is branded as “nooks and crannies” by the company Thomas’.

Today’s recipe is a variation of English muffins, which are traditionally made with all white flour and very little sugar. I like to use a combination of all purpose and whole wheat flours here and sweeten them with honey. They’re NOT sweet like regular quick bread-style muffins– just a little touch of honey goodness to pair with the whole wheat flavor.

By the way, if you enjoy baking with whole wheat flour, try this hearty, yet soft whole wheat pizza dough. It’s a whole grain favorite!

stack of homemade wheat English muffins

Are English Muffins… Bread?

Yes, a yeast bread. I learned they’re called English muffins so they aren’t confused with sweeter cupcake-like muffins such as blueberry muffins.

Let me brief you on today’s recipe.

These Homemade English Muffins Are:

  • Made with a simple 8 ingredient no-knead dough
  • Fresher-tasting than store-bought
  • Perfect if you’re looking for a fun baking project
  • Started on the stove and finished in the oven
  • Heartier than white flour English muffins
  • Super soft and filled with their signature jagged texture aka “nooks & crannies”
  • Begging you to slice & toast them and slather with butter!
  • An intermediate baking recipe

They don’t have the same exact texture as store-bought, but the flavor is out-of-this-world especially if you let the dough rest in the refrigerator for at least 6 hours (and up to 24 hours). Your kitchen will smell like a bakery and it’s just so satisfying.

Start on the stove: Homemade English muffins can be cooked entirely on the stove, but it depends on your stove and griddle/skillet situation. I have a large griddle, but it doesn’t heat evenly so the batch is never consistent. I also find that English muffins solely cooked on the stove end up doughy inside. For best (and most uniform) results, I recommend starting the muffins on the stove and finishing them in the oven.

Recipe Testing: What Worked & What Didn’t

After making homemade English muffins from King Arthur Baking, I decided to try my hand at a honey wheat version. This recipe went through 6 rounds of dough variations.

baking sheets with test batches of English muffins on top

Here’s What Works:

  • Use melted butter because recipe tests made with softened butter weren’t as flavorful.
  • Embrace a sticky dough made with *some* whole wheat flour and *some* all-purpose or bread flour.
  • You will be tempted to add more flour, but don’t. The high hydration level is key to obtaining that shaggy & airy texture inside.
  • Let the dough rise on the counter until doubled, about 2 hours. Then let it rest in the refrigerator for at least 6 hours. This time gives the muffins extra flavor, plus cold dough is MUCH EASIER to work with. (We do the same when making artisan bread and olive bread.)
  • Start the muffins on the stove in a skillet or on a griddle and finish them in the oven. Cook until an instant read thermometer reads the center as 200°F (93°C). If you don’t have an instant read thermometer, cut a muffin open and if it’s still extra doughy in the center, return to the oven.

Here’s What Doesn’t Work:

  • A firm, dry dough will not produce an airy center.
  • Avoid using ALL whole wheat flour because you may end up with bread hockey pucks.
  • Do not punch down the dough after it rises.
  • Do not skip the cornmeal or semolina flour because it’s needed to coat the dough and your hands.
  • Do not flatten the shaped muffins with force because they will deflate.

Step-by-step photos are found below the printable recipe.

9 Ingredients You Need

There are 8 ingredients in the dough, plus cornmeal for hands + cooking surface.

  1. Milk: Some recipes call for using some milk and some water, but I found using all milk ideal especially when using whole wheat flour because it’s so drying. Whole milk is great, but you can use any milk– non dairy or dairy + any milk fat.
  2. Yeast: Use active-dry or instant yeast.
  3. Honey: Honey adds flavor. Feel free to replace with regular granulated sugar, but I would reduce down to 2 Tablespoons.
  4. Egg: Do not skip the egg because the muffins lacked structure and flavor.
  5. Melted Butter: Some fat adds flavor and melted butter is ideal.
  6. Salt: A scant 1 and 1/2 teaspoons of regular table salt gives the bread nice flavor and balances out the 3 Tablespoons of honey.
  7. Whole Wheat Flour: Use 1 cup of whole wheat flour.
  8. Bread Flour or All-Purpose Flour: The remaining flour should be bread flour or all-purpose flour. This amount *slightly* varies based on humidity, weather, brand of flour, and so many other little factors that are imperative to yeast dough’s performance. However, 2 cups + 3 Tablespoons was the perfect amount each time I tested.
  9. Cornmeal or Semolina: You need either for coating the dough and your hands. Using regular flour instead will dry out the dough– you want something coarse that the dough can’t really absorb. As a bonus, this adds a lovely little crunch on the muffin’s exterior.
ingredients needed for dough including egg, melted butter, whole wheat flour, honey, milk, and yeast

Quick Test Recipe Comparison

Once I landed on the perfect dough, it’s all a matter of shaping and cooking the muffins. Use your hands to gently shape the dough into 1-inch thick discs. The next photo shows 3 columns of cooked English muffins. Let me explain each.

  1. Below Left: As the muffins cook on the stove, avoid flattening them too much with a spatula. A little is fine, but don’t overdo it or you’ll end up squeezing all the air out and eating hockey pucks. The heat was also a little high on my stove and I cooked them too long, so they burned.
  2. Below Center: It’s best to cook the muffins over medium or medium-low heat. Anything lower may not properly cook the muffins as you can see.
  3. Below Right: Perfectly cooked English muffins are browned with oodles of crumbly air pockets inside. These are cooked over medium heat on a griddle (medium low heat for a skillet) for 7-8 minutes on each side and finished in the oven.
photo showing English muffins comparison

Can I Skip the Stove?

I do not recommend it. Cooking them entirely or briefly on the stove browns and sets the exterior, preventing them from puffing up too much. If cooked entirely in the oven, you’ll have rounded dense dinner rolls, not English muffins.

cooking English muffins on the griddle on the stove
toasted homemade English muffin with butter on blue plate

Cutting Into Your English Muffins

To preserve the craggy texture, I recommend slicing the honey wheat English muffins in half using a serrated knife. Or you can slice around the edges with a regular sharp knife and then pry the two halves apart with a fork.

How to Store & Freeze English Muffins

This recipe yields 12 muffins. The shelf life of homemade English muffins is shorter than store-bought. Store leftovers covered at room temperature for up to 2 days and then transfer to the refrigerator for up to 3 days. After that, it’s best to freeze them. Freeze for up to 3 months and then thaw by defrosting in the microwave or setting out on the counter. For best taste and texture, slice and toast them.

See Your Homemade English Muffins

Many readers tried this recipe as part of a baking challenge!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
homemade honey wheat english muffins

Homemade English Muffins

  • Author: Sally
  • Prep Time: 8 hours, 45 minutes (includes dough rise)
  • Cook Time: 25 minutes
  • Total Time: 9 hours 10 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These honey wheat English muffins are completely homemade from a simple no-knead 8 ingredient dough. Though the dough rises and is ready in about 2 hours, I strongly recommend refrigerating it for at least 6 hours so your English muffins have better flavor. For best success, review recipe notes, video tutorial, and step-by-step photos (below) before starting.


Ingredients

Scale
  • 1 and 1/4 cups (300ml) milk, warmed to about 100°F (38°C)*
  • 2 teaspoons (6ginstant or active dry yeast*
  • 3 Tablespoons honey*
  • 2 Tablespoons (30g) unsalted butter, melted & slightly cooled
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoons salt
  • 1 cup (130g) whole wheat flour (spoon & leveled)*
  • 2 cups + 3 Tablespoons (280g) bread flour or all-purpose flour (spoon & leveled)*
  • cornmeal or semolina flour for handling dough (at least 1/2 cup (60g))

Instructions

  1. Prepare the dough: In a large un-greased mixing bowl, whisk the warm milk, yeast, and honey together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow mixture to sit for about 5 minutes or until foamy on top. *If you do not own a mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/rubber spatula. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.*
  2. Add the butter, egg, salt, whole wheat flour, and 1 cup (about 130g) of the bread flour. Whisk to combine. Add 1 more cup (130g) bread flour and beat on low speed for 2 minutes. Dough will be extremely sticky and like a loose batter. Add remaining flour, scrape down the sides of the bowl with a rubber spatula, and then beat on low speed for 1 minute to combine. Scrape down the sides of the bowl again and then fold the dough together a few times with your rubber spatula. Do not be tempted to add more flour. It’s supposed to be very sticky.
  3. Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature. Allow to rise until double in size, about 2 hours. The dough will be sticking to the sides of the bowl and have a lot of air bubbles. You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 6 hours and up to 24 hours. Place covered dough in the refrigerator for 6-24 hours. The dough will very slightly puff up during this time, but may begin to deflate after 24 hours.
  4. Line two large baking sheets with parchment paper or silicone baking mats. One is for the shaped uncooked muffins and the 2nd is for baking the muffins.
  5. Shape the muffins: Remove cold dough from the refrigerator– no need to bring it to room temperature. Sprinkle a little cornmeal/semolina on the surface of the dough and all over your hands. Have more nearby and use whenever things begin getting super sticky. Grab a small handful of dough, about 1/3 cup of dough or 2.5-3 ounces if you have a kitchen scale, and gently form into a 1-inch thick disc that’s about 3.5 inches in diameter– doesn’t need to be perfect– and place onto lined baking sheet. You’re basically shaping them as you’d shape hamburger patties. Repeat with remaining dough for a total of about 12. Sprinkle the tops of the shaped discs lightly with more cornmeal and cover to rest for 20 minutes. (Do not extend this time or the muffins will puff too much.)
  6. Meanwhile, as the shaped muffins rest, get your stove ready. Heat a griddle to medium heat or about 325°F (163°C) or use a large skillet or cast iron skillet over medium-low heat. If your griddle/skillet/cast iron is nonstick or seasoned, there’s no need to grease it. If not nonstick, grease with a little butter. Once greased pan/griddle is heated, sprinkle lightly with cornmeal/semolina flour and begin to cook the muffins in the next step.
  7. Read this entire step before starting to cook the muffins. Using a flat spatula, carefully transfer however many muffins can fit on your pan/griddle with at least 2 inches between each because muffins will puff up as they cook. Gently flatten them around the edges with the back of your spatula, being careful to not flatten too hard which would deflate them. Cook for 7-8 minutes and then flip over, gently flatten again, and cook for another 7-8 minutes. (No need to grease or sprinkle more cornmeal/semolina when flipping.) This cook time is a general guideline because griddles/stoves/pans can heat differently and/or unevenly. You want to cook until golden brown on each side and edges seem set. If muffins seem to be over-browning quickly, slightly turn down the stove’s heat. And, as the muffins cook, you can start preheating the oven (next step). Transfer cooked muffins to the unused prepared baking sheet.
  8. Preheat oven to 350°F (177°C).
  9. Bake for 8-11 minutes or until an instant read thermometer reads the center as 200°F (93°C). If you don’t have an instant read thermometer, cut a muffin open after 8 minutes and if it’s still extra doughy in the center, return to the oven until baked through. I usually bake them for at least 10 minutes.
  10. Remove from the oven and cool for 10 minutes on the baking sheet before slicing and handling. To preserve the craggy texture, slice the honey wheat English muffins in half using a serrated knife. Or you can slice around the edges with a regular sharp knife and then pry the two halves apart with a fork. Toast halves in the toaster if desired (taste best that way!) and serve warm with desired toppings such as butter, honey butter, jam, apple butter, or other topping of choice. Muffins can also be used for breakfast sandwiches or eggs Benedict.
  11. Store leftovers covered at room temperature for up to 2 days and then transfer to the refrigerator for up to 3 days. After that, it’s best to freeze them. Freezing instructions in notes.

Notes

  1. Make Ahead Instructions: Prepare the dough through step 3 and let the dough rest in the refrigerator for up to 24 hours before continuing with step 4. No need to bring dough to room temperature before you begin to shape the muffins– cold dough is easier to work with!
  2. Make Ahead Instructions – Freezing: Baked English muffins freeze well up to 3 months. You can freeze in a large container or freezer bag or wrap individually in plastic wrap. Thaw by defrosting in the microwave or setting out on the counter to come to room temperature. For best taste and texture, slice and toast them after thawing. You can also freeze the English muffins after they come off the stove (after step 7). Cool completely and then freeze in a large container or freezer bag or wrap individually in plastic wrap for up to 3 months. Thaw and then continue with step 8.
  3. Milk: Whole milk is great, but you can use any milk– non dairy or dairy + any milk fat.
  4. Yeast: You can use active-dry or instant yeast. The instructions are the same no matter which you use. Note that 2 teaspoons (6g) is less than 1 standard packet.
  5. Honey: You can substitute the honey with granulated sugar, but reduce it down to 2 Tablespoons (25g).
  6. Flour: This ratio of whole wheat to white flour is best. I do not recommend using more whole wheat flour because the texture of the English muffins will change. For the white flour, you can use bread flour or all-purpose flour. I recommend bread flour for the best texture.
  7. Adapted from King Arthur Baking. I reduced the flour, reduced the butter and switched to melted, used some whole wheat flour, swapped sugar for honey, and reduced the milk.

Keywords: honey wheat English muffins

Let Me Show You a Few Steps

Here is the yeast proofing mixture that you prepare in step 1 above. The foamy top proves the yeast is ready and active.

yeast proofing mixture in glass bowl

After the dough comes together, use a rubber spatula to fold the dough a few times and scrape down the sides of the bowl. The dough is very, very sticky:

English muffin wheat dough before rising

Below left: Let the dough rise at room temperature until doubled.

Below right: Refrigerate for at least 6 hours. The dough doesn’t rise that much in the refrigeration period– just a little. Cold dough does, however, produce a more flavorful English muffin and it’s a lot easier to work with than room temperature dough.

photo showing dough in two different stages

Unlike most yeasted bread recipes, do not punch the dough down– you do not want this dough to collapse or release air. With cornmeal or semolina dusted hands, begin pulling sections of dough and gently shaping into discs. The dough is very sticky, but manageable since it’s cold.

English muffin wheat dough after rising

Arrange on a lined baking sheet and then cover and let rest for 20 minutes as you prepare the stove for cooking.

shaped English muffins on baking sheet before cooking

After cooking the muffins on both sides on the stove– a photo you can find above as well as shown in the video tutorial– bake until the centers are 200°F (93°C) or no longer doughy.

English muffins on baking sheet
honey whole wheat English muffins

Reader Questions and Reviews

  1. Great recipe and easy to follow. The whole family loved them. It was a little time consuming since I had a small griddle. It would have gone by faster if I had a larger one. I will definitely be making these again.

  2. This was my first time doing Sally’s Bake Challenge and my first time making bread! The detailed instructions and video were so helpful. I don’t even care for English muffins much but these were so much better than the store bought kind- we thoroughly enjoyed them!

  3. These turned out really well! The instructions were easy to follow and they taste great. I weighed out 3oz for each muffin and ended up with 10 instead of 12. As well, I used a cast iron frying pan, which ended up browning them much faster than the time stated. I think this resulted in the middles not being as cooked to start with, so I had to bake them for longer. I will be making these again!

  4. I’m not a super patient person but I wanted these so bad ha! bread making for me seems to be a challenge. but the instructions were very clear, easy to follow. even though I burned them on one side, after baking they turned out GREAT and so fun and yummy!!

  5. I found out the hard way my griddle gets HOT! I will definitely make these again but keeping my griddle on low. My husband and daughter loved them! We used them for breakfast with eggs and mini pizzas for lunch and they were perfect!

  6. Great, easy to follow recipe! I only ended up making 9 English muffins and they needed to bake a little longer (8 extra minutes, checking them every 2 minutes) to get them to 200*F but they are delicious and fun to make! Excited for February’s challenge!

  7. I didn’t realize how easy it was to make English Muffins! Easy to follow instructions, videos and pictures definitely helped to confirm what I was doing was correct!
    They made the house smell amazing and taste wonderful! Definitely a make again!

  8. I thought these were going to be hard to make but nope. They turned out so good, not all perfectly round but very tasty. Definitely going to make these again.

    1. New to baking bread, but loving it! This recipe was very easy to follow. I have made twice now and the family loves them!

  9. My son, who isn’t a fan of English Muffins asked for seconds. After his first bite, my husband said, “This is better than any store bought English muffin that I have ever had.” I agree with my husband!
    The recipe was so easy and forgiving. The whole wheat flavor is so mild that my husband didn’t complain. The ingredients cost less than a package of store-bought. It is truly a great recipe that we will hold onto!
    On our next go-round we may add more honey and we will cook slightly less in the skillet. We weighed our ingredients and our dough balls only got 10, so we may also double the recipe. And to be fair, our next batch may be made tonight. I know Sally warned that these don’t have the shelf-life of store bought, but it has nothing to do with preservatives! In the words of my husband, “I could eat all 10 of those!”

    1. So glad these English muffins were a hit with your family, Amanda! Thank you for your kind words 🙂

  10. Made these English muffins this morning for breakfast and they were fantastic! They forgot my whole wheat flour in my grocery order at the store this week so I substituted for all purpose flour and they still turned out great! I made the dough last night, let it sit in the fridge overnight, and baked this morning. Paired great with scrambled eggs, cheddar jack cheese slices, and impossible sausage patties for a breakfast sandwich!

  11. My 5 year old said they were as good as the store which is a HUGE compliment from him. Easy to follow along recipe. I didn’t have whole wheat flour so used all-purpose and bread flour.

  12. I’m not sure where I went wrong other than using whole wheat pastry flour instead of whole wheat (which I didn’t have) which usually doesn’t make a difference. I had to adjust my skillet temp after the first batch and when I baked them came to temp really fast which could be an oven issue. I could get the doughy centers to go away even though they were over 160. They taste great though! Think I’ll turn them into croutons and try this again. I am not letting them beat me. 🙂

    I gave this 5 stars because I’m sure it’s me and the steps were easy and the muffins delicious.

  13. Only my second time ever baking with yeast (the first being Sally’s pretzels) but the detailed instructions make this recipe a breeze! I’m so pleased with how they came out… delicious! Don’t skip the overnight chill because that flavor is to die for. Can’t wait to make these again. I love me some Thomas’s English muffins but I might have moved on…

  14. Hello, this is my very first baking challenge and I am so proud of myself for the way they turned out so yummy, my husband said they are awesome and really, really good , nice and light (on the plus side we like wheat bread). I look forward to the next challenge.

  15. For my first time making English muffins, I call it a win because I learned a bit along the way and the end result tasted good. They weren’t uniform or pretty, but that’s on me. I
    I know round 2 will be much better, and I’ll be very liberal with the corn meal. Thanks for the challenge!

  16. Love Love Love this recipe.!!!Sally you’ve done it again, I’f it wasn’t for your detailed instructions and video I wouldn’t of been able to accomplish this challenge.
    I have to say I was definitely intimidated and didn’t think I could do it but Tada I did and so glad.
    Hubby just had surgery and was willing to be my taste tester, with peanut butter on the English muffin he said it was very tasty.

  17. This is my first baking challenge and I learned so much. I have a few tried and true recipes but this year I want to stretch myself and the baking challenge is perfect. So half my batch was a tad overdone on the skillet but the rest were close to perfect. I think my next batch will be better now that I learned a few things. So delicious!

  18. This recipe was super easy to follow and made the daunting task of making bread easy!

  19. It never occurred to me that I could bake my own homemade English muffins. The best part? Super simple steps to follow!

  20. Very easy to do. Here in Portugal, Madeira Island, we’ve got a similiar recipe. It calls “bolo do caco”. Thanks for the recipe.

  21. Thanks for the awesome recipe. Made these this weekend and they turned out great!
    Heads up about the temperature of the stove though: I had to drastically reduce temperature on my stove after the first few muffins and cook them for a shorter time in the skillet. Otherwise the recipe worked really well and they only lasted for a day at our home 😉 Everybody loved them. The texture was great and I loved the slight taste of honey.

    Time became a big factor for me in this recipe. Cooking and baking took quite some time: my biggest skillet can only fit 3 muffins at a time (griddles that could fit more aren’t really a thing people have at home over here in Europe…). Also, I had to bake in the oven in two batches. So, that’s something to consider when planning to make these.
    Great weekend project 🙂

  22. Fantastic recipe – appreciate the step by step photos and clear detailed instructions! I love that these include some whole wheat flour too.

  23. While these tasted great, the dough was so hard to handle when forming them, super sticky! I used cornmeal as suggested but it just stuck to everything, even the parchment. So that part was sightly frustrating and the muffins couldn’t be shaped properly. Also didn’t have the large air bubbles inside as I had hoped…..but still worth a try and they will still be yummy for breakfast! I have made many recipes on this site with great success, but this one was by far the trickiest.

  24. These English muffins are out of this world amazing and I will never buy a store bought English muffin again. I was intimidated at first by the thought of making these but they were truly so easy, and the post gives great tips and instructions. I did measure mine out with a scale and ended up with 10, as other commenters indicated. It did take a while to cook them on my stove as I could only fit 4 in my pan at a time, but so worth the wait.

  25. Made these english muffins this weekend and I am not sure I will be able to go back to store bought muffins! These are really flavorful and my family throughly enjoyed them.

  26. I had my favorite English Muffin recipe…I thought. These Honey Wheat English Muffins are my NEW favorite! They come together easily and have more texture and flavor than other english muffin recipes I’ve tried. I used cooking spray on my surface and hands when I formed them and then put them on parchment covered in cornmeal and sprinkled them with cornmeal before covering them to rest. Works great!

  27. I had so much fun making these this weekend. It’s not something I would have picked on my own but I’m so glad I did it! They turned out great!

  28. I loved this recipe!! Took some time, but I let them chill in the fridge overnight to break it up and it worked out so well! My husband and I loved the muffins!

  29. Wow! These are rich in flavor; waaaay better than store bought!

Leave a Review!

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.