Multigrain English Muffin Recipe

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

2 hrs

Servings:

15

Yield:

15

Our English muffin recipe produces multigrain muffins that are hearty yet tender and packed with nutrients and nutty flavor. They feature a mix of whole wheat and white flours, along with rolled oats and a sprinkling of flaxseed and caraway seeds. Low-fat buttermilk lends the muffins a slight tang and light texture while honey adds a touch of sweetness. Besides a bit of rising and cooling time, these English muffins come together surprisingly quickly, and you won't need any special equipment. Once you discover how easy they are to make at home, you may just find yourself choosing them over store-bought English muffins.

Tips for Homemade English Muffins

Watch your water temp: When proofing the yeast in step one, it's important that your water is warm enough to activate the granules but not too warm that you risk killing the yeast. The ideal temperature should be between 100 and 110 degrees Fahrenheit. Use an instant-read thermometer if you have one, or simply dip your fingers in the water—it should be comfortably warm but not so hot that you want to remove them immediately.

Spoon, don't scoop, your flour: When measuring out flour for this recipe and others, always spoon it into your measuring cup rather than scoop the cup into the container. Spooning it in ensures that the flour doesn't pack too tightly, which can result in more than is called for making its way into your recipe. Level it off with the back of a butter knife before adding it to your bowl.

Watch the dough, not just the clock: The temperature of your kitchen can impact how slowly or quickly a yeasted dough will take to rise, so it's key to go by visual cues—and not just time estimates—when judging whether or not its time to move onto the next step.

How to Make Your Own Buttermilk

If you can't locate low-fat buttermilk at the store or simply prefer to make your own, combine half of a cup of low-fat milk with one and one-half teaspoons white vinegar or lemon juice. Stir them together, then let sit for about five minutes, or until you see the milk beginning to curdle.

Directions

Proof yeast:

Combine warm water, honey, yeast, and butter in a bowl. Let stand for 5 minutes, until foamy.
Combine dry ingredients; work in yeast mixture and buttermilk:

Combine flours, oats, wheat germ, salt, and flaxseed, and caraway seeds if desired, in a large bowl. Add yeast mixture and buttermilk, and mix with your hands until flours are almost fully incorporated.
Knead dough until smooth:

Turn out mixture onto a clean surface, and knead until smooth, about 3 minutes.
Let dough rise until doubled in size:

Lightly coat a large mixing bowl with cooking spray, and place dough in bowl. Cover with plastic, and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
Knead dough, then roll and cut into rounds:

Turn out dough onto a lightly floured surface, knead for about 1 1/2 minutes, and roll to 1/2-inch thickness. Using a 3-inch round cutter, cut out rounds. Roll and cut scraps once.
Let rounds rise on baking sheet:

Line a rimmed baking sheet with parchment, and dust with cornmeal. Place rounds on sheet, cover with plastic, and let rise in a warm, draft-free spot until puffy, about 20 minutes.
Cook English muffins:

Heat a large griddle or 12-inch skillet over low heat. Working in batches, place rounds 1 1/2 inches apart. Cook until golden brown and dry, about 7 minutes per side.
Let cool before serving:

Let cool for 30 minutes; split with a fork. Toast, and serve with butter and preserves if desired.

How to Store English Muffins

English muffins can be stored in an airtight container at room temperature for up to two days or in the refrigerator for up to four days. For longer storage, transfer them to a freezer bag or freezer-safe container and freeze for up to three months. Thaw them in the microwave for 30 to 60 seconds, or on the counter before toasting and serving.