Honey Wheat English Muffins

Whether you top your muffins with marmalade or go all in and make eggs Benedict, these English muffins will take your breakfast to the next level. Packed with whole grains and a bit of honey for sweetness, you can’t go wrong with this recipe. The malted wheat flakes and the semolina-encrusted exterior make for a toothsome texture that will complement any hearty breakfast.  

Note: You must have muffin rings (3 1/2" to 4") to make these English muffins. 

20 mins
15 to 25 mins
2 hrs 5 mins
12 English muffins
Honey Wheat English Muffins - select to zoom
Honey Wheat English Muffins - select to zoom
Honey Wheat English Muffins - select to zoom


Prevent your screen from going dark as you follow along.
  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir together all of the ingredients except the cornmeal or semolina. Beat until the dough is glossy, about 6 to 8 minutes.

  2. Cover the bowl, and let dough rise at warm room temperature until doubled in size, about 90 minutes.

  3. Preheat both the oven and a griddle or heavy skillet to 350°F (medium high heat). Grease metal muffin rings.

  4. Place rings on the griddle, and sprinkle a little cornmeal or semolina into each; this will give muffins their traditional crust.

  5. Scoop 1/3 cup of dough into each ring and spread the dough to the edge of the ring. (wet your fingers to stop the dough from sticking to them). Sprinkle with more semolina.

  6. Cook the muffins for 5 to 6 minutes, until the edges look set and the bottom is golden brown. Flip the muffins, and cook the second side for 5 to 6 minutes.

  7. Place the muffins on a baking sheet and place into a 350°F oven for 5 minutes.

  8. Remove from the oven, cool for 5 minutes, and remove the rings (if they haven't already fallen off). Cool the muffins on a rack, and store at room temperature, well wrapped.