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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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Review & Comments

jackie askland | Reply

I purchased the Platinum Instant Sourdough Yeast + Sourdough Culture packets. How do I use this in the english muffin recipe ??

Red Star Yeast | Reply

Hi Jackie – Use the entire packet in place of the yeast called for in this recipe. More information on Platinum Instant Sourdough can be found here.
Happy baking!

Laura | Reply

I don’t understand the griddle or frypan instructions. Do you mean that these don’t go in the oven? Is a “frypan” the same thing as a skillet?

Red Star Yeast | Reply

Hi Laura – Yes, fry pan and skillet are the same. The English Muffins are baked on top of the stove using the skillet, or on an electric griddle.
Happy baking!

Kathleen | Reply

The recipe states to use an electric griddle or fry pan set at 325 to prepare the English muffins. What should I use if I don’t have an electric griddle or fry pan to keep a constant temperature besides the oven? Or can I use my stove and just watch them carefully? Thank you.

Red Star Yeast | Reply

Hi Kathleen – You can use your stove top and keep an eye on them as they cook.
Happy baking!

Renee Dudensing | Reply

Can I substitute buttermilk powder for dry milk solids in this english muffin recipe?

Red Star Yeast | Reply

Hi Renee – Yes! Let us know how they turn out.
Happy baking!

Katie from Kansas | Reply

From the instructions, it reads the cornmeal is sprinkled on the dough. Surely you mean the cornmeal is sprinkled on a flat surface THEN pour the dough onto the cornmeal, etc.

Red Star Yeast | Reply

Hi Katie from Kansas – the cornmeal is sprinkled on a clean surface, then the dough is placed on top and rolled out to 1/2-inch thickness.
Happy baking!

Four Grain English Muffins - Baking Sense | Reply

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