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Whole Wheat English Muffin Recipe

Healthy Recipe: Whole Wheat Nooks and Crannies

Nothing beats a homemade English muffin in the morning. Check out this recipe birdsflyinghigh posted in our Healthy Recipe Group.

To find out how to make these for your own breakfast,


Healthy Whole Wheat Nook and Crannies Recipe

Healthy Whole Wheat Nook and Crannies Recipe

Healthy Whole Wheat Nook and Crannies Recipe


1/2 cup warm water (115 degrees)
1 tablespoon honey
2 teaspoons active dry yeast (from one 1/4-ounce envelope)
1 teaspoon unsalted butter, plus more for serving (optional)
2 cups all-purpose flour, plus more for surface
3/4 cup whole-wheat flour
1/4 cup rolled oats
1/4 cup wheat germ
1 tablespoon coarse salt
2 teaspoons whole flaxseed
2 teaspoons caraway seeds (optional)
1/2 cup low-fat buttermilk
Vegetable oil cooking spray
1/4 cup coarse cornmeal
Preserves, for serving (optional)


I am always looking for an easy and whole wheat bread. Rather than make a loaf bread, I made multigrain English muffins this past week. I was surprised that in just a few hours, I had healthy English muffins straight from the griddle. Amongst all of the whole grains, there were also flaxseeds that added a bunch of crunch and texture. A quick toast after cooking, topped with a little butter and strawberry rhubarb marmalade. A perfect breakfast.

  1. Combine warm water, honey, yeast, and butter in a bowl. Let stand for 5 minutes, until foamy.
  2. 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. Turn out mixture onto a clean surface, and knead until smooth, about 3 minutes.
  3. 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.
  4. 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. 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.
  5. 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 for 30 minutes; split with a fork. Toast, and serve with butter and preserves if desired. Muffins can be stored, wrapped in plastic, for 2 days, or refrigerated (up to 1 week) or frozen (up to 2 weeks).

Makes 12-15 English muffins

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