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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.
12 ServingsPrep: 30 min. + rising Cook: 25 min.


  • 1 cup milk
  • 1/4 cup butter, cubed
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 cups all-purpose flour
  • 3 to 3-1/2 cups whole wheat flour
  • 1 tablespoon sesame seeds
  • 1 tablespoon poppy seeds
  • Cornmeal


  • 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

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Wonderful English Muffins (continued)

Directions (continued)

  • 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. Yield: 12-16 muffins.
Nutritional Facts: 1 serving (1 each) equals 240 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 248 mg sodium, 41 g carbohydrate, 4 g fiber, 7 g protein.