Honey-Wheat English Muffins Recipe | Vegetarian Times Skip to main content

Honey-Wheat English Muffins

Traditionally, English muffins are made with a batter that is poured into rings on a hot griddle. This recipe simplifies the process with a soft dough that doesn’t require rings. Toasted, the muffin halves are chewier than store-bought brands; for crisper bread, wait a day or two before serving. The recipe can be made vegan by using brown sugar in place of honey.



Ingredient Line: 
1 cup Shortcut Sourdough Starter
Ingredient Line: 
1 cup whole-wheat flour
Ingredient Line: 
2 Tbs. honey
Ingredient Line: 
1 cup all-purpose flour
Ingredient Line: 
1 tsp. baking powder
Ingredient Line: 
½ tsp. salt


1. Combine starter with whole-wheat flour, honey, and 1/2 cup lukewarm water. Cover loosely, and let sit overnight.

2. The next day, stir together 1/2 cup all-purpose flour, baking powder, and salt in separate bowl. Stir flour mixture into starter mixture. Stir in remaining 1/2 cup flour until dough is no longer sticky.

3. Roll dough into 1/4- to 1/2-inch-thick 11-inch square on floured work surface. Cut out 8 muffins with 31/2-inch round cutter. Dust tops and bottoms with cornmeal. Cover, and let stand 45 minutes to 1 hour, or until rounds have risen and look slightly puffy.

4. Heat heavy skillet or griddle over high heat, then reduce heat to medium-high. Coat skillet with cooking spray. Cook muffins 3 to 5 minutes per side, or until browned. (If you have any question about doneness, check to see that muffins have reached an internal temperature of 198°F with instant-read thermometer.)

5. Cool 15 to 20 minutes before slicing or serving, and cool completely before storing. Muffins will keep 2 days at room temperature or up to 1 month in freezer.

Nutrition Information: 

5 g
Total Fat: 
<1 g
Saturated Fat: 
<1 g
40 g
0 mg
216 mg
3 g
5 g
Makes 8 muffins

Comments on this Recipe

I've made this recipe about 5 times now. It is easy, delicious and pretty fool proof. The first time I used their method for making a starter. Since then I have a different starter I keep going and I use that. I've also used 1/2 cup spelt flour and that worked well too. These are so much better than store bought.

My Grandmother used to tell me "the lighter the bread the quicker your dead" she was ahead of her time in many ways.