By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 12
253 cal · 45 min
Homemade Whole Wheat English Muffins
Recipe GLPR624f73be6ed3ee
These hearty homemade whole wheat English muffins feature a tender crumb and nutty flavor from whole wheat pastry flour. Leavened with both instant yeast and baking soda, they're pan-seared until golden and crispy, then finished in the oven. Perfect for breakfast, toasting, or as a base for eggs Benedict. Makes 12 muffins.
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Ingredients
4 1/2 cups whole wheat pastry flour
1 1/4 teaspoons salt
1 tablespoon sugar
1 teaspoon baking soda
2 teaspoons instant yeast
1 3/4 cups whole milk (1% or 2%)
3 tablespoons unsalted butter
1 large egg, beaten
Cornmeal for dusting the baking sheet
Directions
In a medium bowl, whisk together the whole wheat pastry flour, salt, sugar, baking soda, and instant yeast until evenly combined. Set the dry mixture aside.
In a small saucepan, warm the milk and unsalted butter over medium heat, stirring occasionally, until the butter is completely melted. Remove from heat and let cool for 1-2 minutes.
Add the beaten egg to the warm milk mixture and stir to combine.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or in a stand mixer on medium speed until a shaggy dough forms, about 1 minute. Continue mixing for another minute until the dough is well combined and smooth.
Turn the dough out onto a lightly floured surface and gently roll or pat to an even thickness of about 1 inch. Using a 3-inch round biscuit cutter or glass, cut out 12 English muffins, re-rolling scraps as needed.
Dust a large baking sheet with cornmeal and arrange the cut muffins on top, leaving space between each one. Cover loosely with a clean kitchen towel and let rise at room temperature for 20 minutes.
While the muffins rise, preheat your oven to 325°F.
Heat a large nonstick skillet over low heat. Working in batches, cook the muffins for 4-5 minutes per side, until the bottoms are golden brown and crispy, flipping once. Do not crowd the pan.
Transfer the skillet-cooked muffins to the preheated 325°F oven and bake for 15 minutes until they are cooked through and the tops are lightly browned.
Cool the English muffins on a wire rack. Once cooled, store in an airtight container at room temperature for up to 2 weeks, or freeze in a freezer-safe bag for up to 3 months.
Comments
This recipe scores well because every ingredient is standard pantry stock at any Charlotte chain—whole wheat pastry flour at Harris Teeter or Kroger, instant yeast at all of them, cornmeal at Walmart or ALDI—and the yield of 12 muffins runs about $1.20 to $1.50 per serving, driven mainly by butter and eggs. The stated 45 minutes is honest but misleading: it assumes dough is already proofed, so budget a second rise of 30-45 minutes before cooking, making this a 90-minute project with hands-on time spread across morning or afternoon. The real strength is that English muffins freeze and reheat beautifully, splitting and toasting within days or weeks, and they're forgiving enough for a weeknight baker who doesn't mind planning ahead. The only caveat is that whole wheat pastry flour—a softer, less protein-heavy wheat—matters for the tender crumb; all-purpose substitutes will toughen them.
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