Store-bought whole wheat English muffins are fine—but they’re never quite right.
Too soft, too dry, or missing those classic nooks and crannies.

These homemade whole wheat English muffins fix that. Cooked first on a skillet for that signature golden crust, then finished in the oven for a soft, chewy interior, they hit the perfect balance of texture and flavour.

And yes—we’re pairing them with beer. Because obviously.

Beer Pairing

A nutty brown ale is the perfect match here. The toasted malt mirrors the whole wheat flavour, while a subtle sweetness complements the honey in the dough.

Not into brown ales? Try:

• Amber ale for a slightly brighter, caramel note
• Oatmeal stout for a deeper, roasted contrast

More Breakfast Recipes Made with Beer

• Wake-Up Coffee Granola
• Grapefruit Beermosa
• Mixed Berry Beer Muffins
• Oatmeal Stout Oatmeal Cookies

Why These English Muffins Work

• Skillet cooking creates that classic crisp exterior without needing a specialty griddle
• A soft, slightly sticky dough gives you those signature nooks and crannies
• Whole wheat flour + honey adds flavour without making them dense

The result? A homemade version that actually rivals store-bought—but tastes better.

The Recipe

Print

Easy Whole Wheat English Muffins | Chewy, Toasty & Perfect for Breakfast

Ingredients

• 2 ¼ cup whole wheat flour, plus extra for rolling
• 2 ¼ cup all purpose flour
• 1 ¼ tsp salt
• 1 tbsp honey
• 1 tsp baking soda
• 2 tsp instant yeast
• 1 ¾ cup almond milk
• 2 ½ tbsp olive oil
• 1 large egg, beaten
• cornmeal, for dusting

Instructions

1. Whisk together whole wheat flour, all-purpose flour, salt, baking soda, and yeast. Set aside.

2. In a small saucepan, heat almond milk, honey, and olive oil until warm (just above lukewarm).
3. In a stand mixer with a dough hook, combine wet and dry ingredients. Add the beaten egg and mix on medium speed until a soft dough forms (about 1–2 minutes). If too sticky, add up to ¼ cup more flour.
4. Transfer dough to a lightly floured surface and roll to about 1-inch thickness.
5. Cut into 3–4 inch rounds and place on cornmeal-dusted baking sheets. Re-roll scraps as needed.
6. Cover with a tea towel and let rise for 20 minutes.
7. Preheat oven to 325°F (160°C).
8. Heat a non-stick skillet over low heat. Cook muffins for 4–5 minutes per side, until golden brown.
9. Transfer back to baking sheet and bake for 15 minutes.

Recipe Notes

• Use a fork—not a knife—to split for the best nooks and crannies
• Keep the skillet on low heat so they cook through without burning
• Don’t over-flour the dough or they’ll turn dense