Homemade English Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade honey wheat English muffins with a simple no-knead dough that benefits from overnight refrigeration. Toasty and chewy with wholesome grain flavor, ideal for breakfast.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 and 1/4 cups (300ml) milk, warmed to about 100°F (38°C)*
- 2 teaspoons (6g) instant or active dry yeast*
- 3 Tablespoons (64g) honey*
- 2 Tablespoons (28g) unsalted butter, melted & slightly cooled
- 1 large egg, at room temperature
- 1 and 1/2 teaspoons salt
- 1 cup (130g) whole wheat flour (spooned & leveled)*
- 2 cups + 3 Tablespoons (280g) bread flour or all-purpose flour (spooned & leveled)*
- cornmeal or semolina flour for handling dough (at least 1/2 cup (60g))
At a glance
PER SERVING · TIME 550M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 8h 45m
- Cook
- 25m
- Sodium
- 308mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 132mg
- Calcium
- 43mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 525M
- SODIUM
- 308MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.