English muffins practically make themselves.  And if you have a bread machine, its even easier because you can do other things while the dough gets kneaded and goes through its first proof.  We got this bread machine about a year ago and I have not bought supermarket bread since then.  It is so easy to make bread in this machine you can’t come up with an excuse not to — even when you’re tired after work.  So I make the sandwich bread for the kids’ lunches, I use it to make brioche dough when I’m in a hurry and even naan dough.  I do love to make bread by hand but this is great when you’re trying to bring a lot of components together quickly. I also love this this bread machine cookbook and use it exclusively : I adapted the recipe for my whole wheat English muffins from the one in this book.  I really needed one that would turn out good English muffins consistently.  As you may know I like to buy kitchen gadgets and the last one I convinced my husband to buy was this lovely item: Now it really is awesome but the first thing he said when we got it was “I hope you can keep up with the English muffins or I’m going to have to buy them from the store” or something to that effect.  He knows that no 5-word phrase gets my blood boiling like “buy them {it} from the store.”  It is like waving a red flag in front of a bull.  Needless, to say I can’t keep up with the English muffins every week but when there are no homemade English muffins then I make sure that the breakfast sandwich maker somehow magically disappears. These are the English muffin rings I use: Here are the step by step pictures but the video is much more entertaining in my opinion:
Once dough cycle is complete, turn out dough onto a lightly floured surface.
Divide into 12 equal pieces and roll into balls.
Flatten slightly and let rise in the English muffins rings on a griddle. After the final proof, set the griddle on a cold stove, then bring to medium heat and cook for about 5 minutes on each side.
Whole Wheat English Muffins in Your Bread Machine


  • 1 1/2 cups low fat milk, room temp
  • 1 egg, room temp
  • 2 Tbsp unsalted butter, melted
  • 3 cups AP flour
  • 1 1/2 cups whole wheat bread flour (whole wheat flour will also work)
  • 2 1/4 tsp SAF instant yeast
  • 2 tsp salt
  • 3/4 semolina flour
  • 1/4 cup cornmeal
  • Equipment:
  • Bread machine: mine is a Cuisinart CBK-100
  • griddle pan
  • 12 English muffin rings (optional)
  • instant read thermometer
  1. Add all ingredients except for semolina and corn meal into your bread machine in the order listed. Run the dough cycle.
  2. Combine the semolina and cornmeal in a small bowl. Have ready a parchment lined cookie sheet dusted generously with the semolina/cornmeal mixture and butter the insides of your English muffin rings if using. If you have enough griddle space, you can let all the English muffins rise directly on the griddle but dust with the semolina mixture first. When the cycle is complete, turn out the dough onto a lightly floured surface and cut into 12 equal portions. Roll each piece into a ball (see video), flatten slightly and transfer to the rings on the parchment-lined pan or griddle. Dust the tops with the semolina mixture, cover and let rise for another 30 minutes at room temp.
  3. Set the griddle over a cold stove. Turn on the stove to medium heat and cook for 5 minutes or until the bottoms are just starting to brown. Remove the rings with tongs and gently flip the muffins. Let cook for another 5 minutes or until an internal temp of 190F is reached. Repeat with remaining muffins.
  4. Notes:
  5. 1. You can make these muffins without the rings but you won't get the same shape. But who cares, they will taste great!
  6. 2. Sometimes the surface will brown before the insides are cooked. It is a good idea to set your oven to 350F when you start cooking the English muffins then finish the baking in the oven if needed to reach temp (cover loosely with a sheet of foil).

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