New this month
Wonderful English Muffins

Wonderful English Muffins

"When I was growing up on a farm, my mom always seemed to be making homemade bread...nothing tasted so good! Now I like to make these simple yet delicious muffins for my own family."
Added to shopping list. Go to shopping list.


55 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Scald milk in a saucepan; add butter, sugar and salt. Stir until butter melts; cool to lukewarm. In a small bowl, dissolve yeast in warm water; add to milk mixture. Stir in all-purpose flour and 1 cup whole wheat flour until smooth. Add sesame seeds, poppy seeds and enough remaining whole wheat flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Punch dough down. Roll to 1/3-in. thickness on a cornmeal-covered surface. Cut into circles with a 3-1/2-in. or 4-in. cutter; cover with a towel and let rise until nearly doubled, about 30 minutes. Place muffins, cornmeal side down, in a greased skillet; cook over medium-low heat for 12-14 minutes or until bottoms are browned. Turn and cook about 12-14 minutes or until browned. Cool on wire racks; split and toast to serve.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 15
  1. 15 Ratings

Most helpful positive review

Excellent - - even though I seriously worried that I was going to have dough all over my cieling at one point! Ha ha. During the rise, this really does take on a life of it's own, but that's O...

Most helpful critical review

mine didn't have that characteristic English muffin flavor...

Most helpful
Most positive
Least positive

Excellent - - even though I seriously worried that I was going to have dough all over my cieling at one point! Ha ha. During the rise, this really does take on a life of it's own, but that's O...

I never was an english muffin fan until now. Store bought does not compare to homemade. I omitted the poppy and seasame seeds otherwise I followed the recipe as instructed. Instead of greasin...

These are really wonderful! The recipe was easy to follow and they turned out great. I did omit the sesame seeds, but still they have great flavor and texture. My husband loves them! The only th...

These are the first english muffins I've tried to make and they turned out beautifully, as you can see in my photo. I found they took a little less time to fry up than indicated but that may hav...

The English muffins are delicious. I substitute 2 Tbsp. wheat germ for the poppy and sesame seeds, but otherwise follow the recipe completely. My hubby loves these, even prefers them to store-bo...

Not quite the English muffins I expected - I followed the recipe faithfully but ended up with muffins that were more bread-like than English muffin like. The muffins were however very tasty, but...

Very tasty! I typically make English muffin loaves, but with guests coming for a few days, decided to try muffins and chose this recipe. Easy to make and picture perfect. I used my largest bis...

I had high hopes for this recipe and it didn't quite live up. My husband and I thought they were pretty good. They didn't rise up quite as much as I had hoped and were a little drier than I wo...

Many years now, I've blindly purchased costly English Muffins at the store. No more. This recipe is so easy and tasty, I've started making my own even tastier and at a fraction of the cost. That...

Other stories that may interest you