Multigrain English Muffins couldn’t be easier to make. Hearty & wholesome, they’re great for breakfast, brunch or lunch. Make them ahead and freeze for later!
If you’ve never made English Muffins at home, I think you’ll be surprised at how simple this recipe is. The dough is mixed in one bowl and rises for just an hour. Rather than baking in the oven, Multigrain English Muffins are “baked” on a stove-top pan or griddle.
Why these are the best Multigrain English Muffins
On the other hand, have you had a whole grain loaf that you could probably use as a door-stop? I thought so.
This recipe uses a nice mix of grains, along with medium protein all purpose flour. The AP flour gives the muffins enough structure to rise on the griddle and the other grains add flavor, texture and nutrition to the muffins.
How to make Multigrain English Muffins
See the recipe card for detailed measurements and instructions.
- Once the dough is mixed, set it aside to rise.
- When the dough has doubled in volume, you’re ready to roll and cut the muffins.
- Sprinkle your work surface with cornmeal and roll the dough to a 1/2″ thick.
- Use a 3″ cutter to cut rounds of dough.
- Knead the scraps together and keep rolling and cutting to use all the dough.
- Set the muffins aside to rise until the dough slowly springs back when poked.
- Set the muffins, cornmeal side down, onto a preheated griddle or cast iron pan.
- When the bottom is well-browned and the muffin have risen, flip them to the other side.
- Continue cooking the muffin until the bottom is golden brown and the middle of the muffin is set.
- Cool on a rack.
I love that these English muffins are a little thicker than packaged muffins. They split easily with a fork and toast up with the iconic “nooks and crannies” to hold all that yummy butter & jam.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Multigrain English Muffins
- 16 oz whole milk (scalded and cooled to 110 °F)
- 3 oz honey (¼ cup)
- 2 ¼ teaspoons dry yeast
- 20 oz unbleached all purpose flour (4 cups, see note)
- 2 oz vegetable oil (¼ cup)
- 2 ½ oz whole wheat flour (½ cup)
- 1 oz wheat bran (½ cup)
- 1 ½ oz old fashioned rolled oats (½ cup)
- 2 teaspoons table salt
- cornmeal (for rolling the muffins)
- Combine 16 oz whole milk, 3 oz honey , 2 ¼ teaspoons dry yeast and 3 cups (15 oz) of the all purpose flour in the bowl of a stand mixer or a large mixing bowl. Mix on low speed until combined. Cover the bowl and set aside for 30 minutes.
- Add 2 oz vegetable oil, 2 ½ oz whole wheat flour,1 oz wheat bran, 1 ½ oz old fashioned rolled oats and 2 teaspoons table salt and mix to combine. Switch to the dough hook if using a stand mixer. Add the remaining all purpose flour and knead until the dough clears the sides of the bowl and clings to the hook. Knead the dough for 2-3 minutes. If mixing by hand, add flour until you can no longer stir, then turn the dough out onto a floured surface to finish by hand.
- Transfer the dough to a lightly oiled bow, turning once to coat the dough. Cover the bowl and set it aside at room temperature until double in volume, about 1 – 1½ hours.
- Turn the dough from the bowl and knead briefly to form a smooth ball. Generously sprinkle your work surface with some of the cornmeal. Place the dough on the cornmeal and lightly sprinkle the top with flour. Roll the dough to ½” thick. Cut muffins with a 3” biscuit cutter. Reroll the scraps and continue cutting until all the dough is used. You should get about 16 muffins.
- Place the muffins on an ungreased baking sheet with the cornmeal coated side down. Cover the pan and let the muffins rise until almost doubled in volume, about 1 hour.
- Preheat a griddle or cast-iron pan over medium-high heat. Reduce the heat to medium-low and lightly oil the pan. "Bake" the muffins for about 8 minutes on each side until well-risen and deep golden brown. Keep an eye on the heat so the muffins don't burn. Adjust the heat as needed. Cool on wire rack. To serve, split and toast.
- The muffins freeze very well.
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