Four Grain English Muffins

These homemade English muffins pack four grains into every bite: all-purpose flour, whole wheat flour, oats, and wheat germ. The result tastes nuttier and more substantial than anything from the grocery store, with all those signature nooks and crannies intact.

The dough comes together with a standard yeast method, but these muffins cook on a griddle or skillet, not in the oven. That’s what gives English muffins their unique texture: flat, golden-brown tops and bottoms with a soft, airy interior that tears apart beautifully when you split it with a fork.

Rolling the dough out on cornmeal before cutting is a must. The cornmeal coats the outsides with that gritty, toasty crunch that screams “English muffin” and keeps them from sticking to the griddle.

Cook them low and slow. Eight minutes per side at moderate heat lets the inside cook through without burning the outside. Rush it with high heat and you’ll get raw dough in the center with scorched edges.

Kitchen Tips

• Split with a fork, never a knife. Poke the fork around the perimeter and pull apart. This preserves the rough, craggy interior that catches melted butter and jam.
• Keep the griddle at a steady medium-low temperature. Too hot and the outsides char before the centers cook through.
• Knead the full 5 to 8 minutes. The dough should feel smooth and spring back when poked. Under-kneaded dough won’t rise properly or develop the right crumb.
• These freeze beautifully. Cool completely, split, and freeze flat in a single layer before bagging.

Variations

• Cinnamon raisin: Add a teaspoon of cinnamon and a handful of raisins to the dough for a sweeter breakfast muffin.
• Seeded version: Press sesame or poppy seeds onto the top before the second rise for extra crunch and visual appeal.