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Four Grain English Muffins

Four Grain English Muffins
Homemade English muffins filled with nooks and crannies, perfect for holding butter & jam.
Yield 16 English muffins



  • 4 to 4 1/2 cups all-purpose flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/2 cup whole wheat flour
  • 1/2 cup wheat germ
  • 1/2 cup quick rolled oats
  • 1 cup nonfat dry milk solids
  • 3 tablespoons granulated sugar
  • 2 teaspoons table salt
  • 2 cups warm water (120-130°F)
  • 1/4 cup vegetable oil
  • 1/4 cup cornmeal


  • In stand mixer bowl, add 2 cups all-purpose flour, yeast, whole wheat flour, wheat germ oats, dry milk, sugar and salt; mix well. Add warm water and oil to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining all-purpose flour to make a firm dough. Knead until smooth and elastic, about 5 to 8 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Punch down dough. On surface sprinkled with cornmeal, roll dough to ½-inch thickness. With biscuit or cookie cutter, cut into 3-inch circles. Place muffins on ungreased cookie sheets. Cover; let rise until double, about 30 minutes.
  • Bake on lightly oiled electric griddle or fry pan at 325°F for about 8 minutes on each side until deep golden brown. Cool on wire rack. To serve, split and toast.


Photo by Baking Sense.

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