Multigrain English Muffins

Why You’ll Love This Recipe

• Nutritious and Filling: Made with whole grains and seeds for added fiber and protein.

• Perfect Texture: Light, chewy, and with the signature nooks and crannies of traditional English muffins.

• Homemade Goodness: Free from preservatives and full of wholesome ingredients.

• Versatile: Great for breakfast, snacks, or sandwiches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup warm milk (110°F/45°C)

• 2 teaspoons active dry yeast

• 1 tablespoon honey or maple syrup

• 1 1/2 cups whole wheat flour

• 1 cup bread flour

• 1/2 cup rolled oats

• 2 tablespoons flaxseeds

• 1 teaspoon salt

• 2 tablespoons melted butter or olive oil

• Cornmeal for dusting

Directions

1. Activate Yeast: In a large bowl, combine warm milk, yeast, and honey. Let sit for 5-10 minutes until foamy.

2. Mix Dry Ingredients: In another bowl, whisk together whole wheat flour, bread flour, oats, flaxseeds, and salt.

3. Combine and Knead: Add dry ingredients and melted butter or oil to the yeast mixture. Stir until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.

4. First Rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 to 1.5 hours.

5. Shape Muffins: Roll out dough to about 1/2 inch thickness on a floured surface. Use a round cutter (about 3-4 inches) to cut out muffins. Place on a baking sheet dusted with cornmeal.

6. Second Rise: Cover and let muffins rise for 30-45 minutes until slightly puffy.

7. Cook Muffins: Heat a lightly greased skillet or griddle over medium-low heat. Cook muffins for about 7-8 minutes per side until golden brown and cooked through.

8. Cool and Serve: Let muffins cool on a wire rack before splitting and toasting.

Servings and Timing

• Servings: 8-10 muffins

• Preparation Time: 20 minutes

• Rising Time: 1.5-2 hours

• Cooking Time: 15-20 minutes

• Total Time: About 2 hours

Variations

• Add Seeds: Sprinkle sesame or poppy seeds on muffins before cooking.

• Make It Sweet: Add cinnamon or dried fruit to the dough.

• Gluten-Free Option: Use gluten-free flours and adjust liquids.

• Savory Twist: Add herbs like rosemary or thyme to the dough.

Storage/Reheating

• Storage: Store muffins in an airtight container at room temperature for up to 3 days.

• Freezing: Freeze muffins in zip-top bags for up to 3 months.

• Reheating: Toast muffins directly from frozen or room temperature.

FAQs

Can I use instant yeast?

Yes, mix it with the dry ingredients and reduce water slightly.

How do I get the nooks and crannies?

Cook slowly over low heat and flip gently.

Can I make these ahead?

Yes, refrigerate or freeze for later use.

Are these muffins vegan?

Use plant-based milk and oil to make vegan.

Can I add cheese?

Yes, mix shredded cheese into the dough.

How thick should I roll the dough?

About 1/2 inch thick for proper cooking.

Can I use all-purpose flour?

Yes, but whole wheat adds better nutrition.

How do I store leftovers?

In airtight containers at room temperature or freeze.

Can I bake instead of griddle-cook?

Traditional method uses a skillet; baking won’t create the texture.

What toppings work best?

Butter, jam, honey, or avocado.

Conclusion

Multigrain English Muffins are a wholesome, delicious, and versatile homemade bread option. With their signature texture and nutty flavor from whole grains and seeds, they’re perfect for starting your day or enjoying anytime as a tasty snack.