Healthy English Muffins Recipe | The Gracious Pantry (2024)

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These healthy English muffins are perfect for breakfast!

I do love a good English Muffin. When I have one, I always feel like I should be at a fancy tea party somewhere, sipping tea with my pinky finger sticking straight up in the air as I tip my cup.

Healthy English Muffins Recipe | The Gracious Pantry (1)

But the sad truth is, English Muffins bought in most stores are anything but clean. It’s amazing what most companies will add to these very simple muffins!

Thankfully, while they do take a little time, they are actually quite easy to make yourself! They make great burger buns too!

Healthy English Muffins Recipe Supplies

  • 2 cookie sheets lined with parchment paper
  • An oil sprayer/mister is very helpful
  • A non-stick pan or a heavy-duty pan such as cast iron

Healthy English Muffins Recipe Ingredients

4cupswhole wheat pastry flour(+ 1 cup on reserve) – If you can’t get your hands on 5 cups of whole wheat pastry flour, you can substitute white whole wheat flour. It’s still whole grain, it’s just a different type of wheat. It’s more readily available at the grocery store.

1tsp.salt – I use pink Himalayan salt, but use whatever salt you normally use in the kitchen.

1tbsp. oil – Any oil you feel is healthy will work here. I used olive oil.

2cupsmilk– Any type. I used unsweetened almond milk. The only milk I would avoid is full fat coconut milk. Light coconut milk is fine. (Canned, not in the carton)

¾oz.packet active dry yeast

¼cupbrown rice flour(or cornmeal) – This will give your English muffins that telltale gritty texture on the outside.

How To Make Healthy English Muffins

Warm the milk (I did this in the glass measuring cup), and pour in the yeast. Set aside and allow to foam a bit before using.

In a large mixing bowl, blend the 4 cups of flour and salt. Add the oil, but don’t bother stirring until you are ready add the milk.

When you have a nice bit of foam on top of the milk, pour the milk and foam into the flour. Stir with a wooden spoon until it gets too thick to stir.

Knead.

The goal with this dough is to get a, “just-barely” sticky dough that is smooth and soft in texture. Your dough will still be pretty sticky at this point. Add that extra 1 cup of flour, ¼ cup at a time, kneading after every addition. DO NOT dump in the entire cup because you may not need it all (though you most likely will). Plus, doing a 1/4 cup at a time allows for the necessary amount of kneading.

When you have a nice, soft ball of dough, cover it with a nice, thin coat of olive oil to keep it from drying out while it rises.

Put it back in the mixing bowl, cover with a towel and let sit in a warm area for 1 hour. (I put mine in my stove – heat OFF)

Punch the dough down and give it another brief kneading. Just a few flops of the dough are fine.

Sprinkle the rice flour or cornmeal lightly over your work surface. Put your dough on the work surface and roll with a rolling pin until it’s about ½ inch thick.

Cut out the muffins. I used one of Mini Chef’s plastic cups, but you can also buy cutters that do this.

Place the cut out muffins on a cookie sheet, spray them with a very light coat of olive oil, sprinkle tops with a light dusting of rice flour or cornmeal, cover with a towel and allow to rise for another 30 minutes in a warm area.

Using an UNgreased pan, place as many muffins as you can comfortably fit, in the pan.

IMPORTANT: These cook on your STOVE TOP on LOW heat for a long time. Do NOT raise the heat to try and cook them faster. All you will get are burnt outsides and raw insides. Time is key. I cooked mine for about 15-20 minutes on each side. Test yours to adjust cooking time as needed.

Need Recipe Supplies?

More Healthy Bread Recipes

  • Healthy Corn Bread
  • Peanut Butter Bread
  • Whole Wheat Irish Soda Bread

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Healthy English Muffins Recipe

Healthy English Muffins Recipe | The Gracious Pantry (5)

Healthy English Muffins

A wonderful, clean alternative to the usual, white-flour English muffins!

4.56 from 9 votes

Print Pin Rate Add to Collection

Course: Side Dish

Cuisine: American, English

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Rising Time: 1 hour hour

Total Time: 50 minutes minutes

Servings: 24 muffins

Calories: 94kcal

Ingredients

  • 4 cups whole wheat pastry flour (+ 1 cup on reserve)
  • 1 tsp. salt
  • 1 tbsp. olive oil
  • 2 cups milk (any type – I used almond milk) – warmed to between 105-115 degrees F.
  • ¾ oz. packet active dry yeast
  • ¼ cup brown rice flour (or cornmeal)

US CustomaryMetric

Instructions

  • Warm the milk (I did this in the glass measuring cup), and pour in the yeast. Set aside and allow to foam a bit before using.

  • In a large mixing bowl, blend the 4 cups of flour and salt. Add the oil, but don’t bother stirring until you are ready add the milk.

  • When you have a nice bit of foam on top of the milk, pour the milk and foam into the flour. Stir with a wooden spoon until it gets too thick to stir.

  • Knead.

  • The goal with this dough is to get a, "just-barely" sticky dough that is smooth and soft in texture. Your dough will still be pretty sticky at this point. Add that extra 1 cup of flour, ¼ cup at a time, kneading after every addition. DO NOT dump in the entire cup because you may not need it all (though you most likely will). Plus, doing a 1/4 cup at a time allows for the necessary amount of kneading.

  • When you have a nice, soft ball of dough, cover it with a nice, thin coat of olive oil to keep it from drying out while it rises.

  • Put it back in the mixing bowl, cover with a towel and let sit in a warm area for 1 hour. (I put mine in my stove – heat OFF)

  • Punch the dough down and give it another brief kneading. Just a few flops of the dough are fine.

  • Sprinkle the rice flour or cornmeal lightly over your work surface. Put your dough on the work surface and roll with a rolling pin until it's about ½ inch thick.

  • Cut out the muffins. I used one of Mini Chef’s plastic cups, but you can also buy cutters that do this.

  • Place the cut out muffins on a cookie sheet, spray them with a very light coat of olive oil, sprinkle tops with a light dusting of rice flour or cornmeal, cover with a towel and allow to rise for another 30 minutes in a warm area.

  • Using an UNgreased pan, place as many muffins as you can comfortably fit, in the pan.

  • IMPORTANT: These cook on your STOVE TOP on LOW heat for a long time. Do NOT raise the heat to try and cook them faster. All you will get are burnt outsides and raw insides. Time is key. I cooked mine for about 15-20 minutes on each side. Test yours to adjust cooking time as needed.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1muffin | Calories: 94kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Cholesterol: 2mg | Sodium: 89mg | Potassium: 112mg | Fiber: 2g | Sugar: 1g | Vitamin A: 35IU | Calcium: 30mg | Iron: 0.8mg

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Healthy English Muffins Recipe | The Gracious Pantry (2024)

FAQs

What is the healthiest English muffin to eat? ›

Ideally, choose whole wheat varieties whenever possible, as they provide a higher amount of fiber than English muffins made with refined flour ( 1 , 13 ). To help maximize the nutritional value, it's best to opt for toppings that are rich in protein, fiber, vitamins, or minerals.

Why are Thomas English muffins so much better? ›

The distinctive taste, texture and flavor of Thomas' English Muffins come from griddle baking. This process, unchanged since day one, uses quality ingredients to create our distinctively coarse-grained, yeast-raised dough. They are split, not sliced, to preserve their unique, toast-up-perfectly texture.

Is an English muffin healthier than bread? ›

Is an English muffin better for you than bread? A. English muffins are slightly healthier than bread because they include fewer calories, carbohydrates, fats, and sugar than bread. However, both have a high carbohydrate content, which can offer energy throughout the day, and many nutrients.

Is sourdough English muffin healthy? ›

Are sourdough English muffins good for you? Yes! Not only are they easier to digest than standard English muffins made from non-fermented wheat, but they also contain more nutrients that your body can more easily absorb, such as fiber, and are a good source of B vitamins.

Is there a healthy English muffin? ›

English muffins made from whole grains or English muffins with no added sugar are the healthiest options, given that these options have increased nutritional value. Whole wheat English muffins contain more fiber, less calories, and less sugar than other English muffin varieties.

Is it OK to eat an English muffin everyday? ›

English muffins aren't necessarily the healthiest foods out there. They do, however, contain quite a lot of fiber, minerals and B-complex vitamins. Just make sure you choose whole-grain varieties with little or no sugar.

What brand of English muffin does McDonald's use? ›

It turns out that Haracz is indeed correct. The manufacturer Fresh Start Bakeries makes all of McDonald's muffins as well as other ingredients. With 27 factories, the manufacturer has been a part of McDonald's success since the 1960s, but the restaurant chain just doesn't stop at the bread.

What is the white stuff on Thomas English muffins? ›

The small white particles on the bottom of Thomas'® English Muffins are farina.

Why do English muffins not go bad? ›

Store-bought muffins like Bays English Muffins or Thomas English Muffins, have a long shelf life due to preservatives, but they will still expire after a while. If you have stored your English Muffins in the refrigerator or freezer, they will last beyond their sell-by date as discussed above.

What can I eat instead of English muffins? ›

A great substitute would be a Southern biscuit. I tried this myself due to a lack of English muffins in the house, and although a bit heavier than usual, the taste was fantastic. What is an ingredient in Jiffy muffin mix that makes the muffins light and fluffy?

Which is healthier English muffin or biscuit? ›

To get the benefits of long-lasting energy and fullness from these sandwiches look for those made with English muffins, flatbread or tortillas instead of biscuits. They are usually at least 100 calories lighter and much lower in saturated fat and sodium than biscuit-based sandwiches.

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