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Multigrain English Muffins


These English muffins are made with a mix of whole-wheat and white flours, along with rolled oats and a sprinkling of flaxseed and caraway seeds. Low-fat buttermilk gives the muffins a slight tang and a light texture. But unlike whole-milk dairy products, it contains very little saturated fat.

  • Yield: Makes 15

Source: Martha Stewart Living, June 2009


  • 1/2 cup warm water (115 degrees)
  • 1 tablespoon honey
  • 2 teaspoons active dry yeast (from one 1/4-ounce envelope)
  • 1 teaspoon unsalted butter, plus more for serving (optional)
  • 2 cups all-purpose flour, plus more for surface
  • 3/4 cup whole-wheat flour
  • 1/4 cup rolled oats
  • 1/4 cup wheat germ
  • 1 tablespoon coarse salt
  • 2 teaspoons whole flaxseed
  • 1 1/2 teaspoons caraway seeds (optional)
  • 1/2 cup low-fat buttermilk
  • Vegetable oil, cooking spray
  • 1/4 cup coarse cornmeal
  • Preserves, for serving (optional)


  1. Combine warm water, honey, yeast, and butter in a bowl. Let stand for 5 minutes, until foamy.

  2. Combine flours, oats, wheat germ, salt, and flaxseed, and caraway seeds if desired, in a large bowl. Add yeast mixture and buttermilk, and mix with your hands until flours are almost fully incorporated. Turn out mixture onto a clean surface, and knead until smooth, about 3 minutes.

  3. Lightly coat a large mixing bowl with cooking spray, and place dough in bowl. Cover with plastic, and let rise in a warm, draft-free spot until doubled in size, about 1 hour.

  4. Turn out dough onto a lightly floured surface, knead for about 1 1/2 minutes, and roll to 1/2-inch thickness. Using a 3-inch round cutter, cut out rounds. Roll and cut scraps once. Line a rimmed baking sheet with parchment, and dust with cornmeal. Place rounds on sheet, cover with plastic, and let rise in a warm, draft-free spot until puffy, about 20 minutes.

  5. Heat a large griddle or 12-inch skillet over low heat. Working in batches, place rounds 1 1/2 inches apart. Cook until golden brown and dry, about 7 minutes per side. Let cool for 30 minutes; split with a fork. Toast, and serve with butter and preserves if desired.

Reviews Add a comment

  • Makwasmom1
    3 MAY, 2013
    These are delicious. I read the previous reviews and slightly altered the recipe-use bread flour instead of regular flour for more gluten, and room temperature water-the yeast mixture takes a little more time but you don't kill it with heat. The dough rises slightly, you really get the height in the final step when you are cooking them on the griddle. Delicious! This will be a family favorite!
  • snowridge65
    25 MAR, 2013
    I'm relieved to know that I'm not the only that had problems with the rising of the dough! First batch, followed the recipe to a T. The yeast bubbled, but then the dough hardly rose, (if at all). I forged ahead with cutting out but they turned out like really flat and chewy. Try #2: this time I adjusted the temperature down on the water but had the exact same results as the first time. Very disapppointing.
  • lauralee422
    15 JUL, 2012
    Im so bummed, I tried this twice and can't get it right. I ended up with only 6 muffins this time. My dough is not rising, even though I carefully measure my yeast and temp of my water. My dough right now is like a brick, which is what it was the first time. RIght now I'm doing the 2nd rise and will soon do the skillet step, but I can already see I've messed up :( I am so 'bread-challenged' it's frustrating!
  • MissBalester
    31 DEC, 2010
    I would recommend cutting back on the salt, maybe even by half. And mine didn;t rise very much :/ I will be trying the recipe again though!
  • vms_81
    2 MAR, 2010
    Nutritional Info: Calories 117 Calories from Fat 10 Total Fat 1.1g Cholesterol 1mg Sodium 478mg Total Carbohydrates 22.8g Dietary Fiber 1.5g Sugars 1.8g Protein 3.8g
  • senash
    28 FEB, 2010
    Really would appreciate nutritional info!
  • turtlefat
    17 JUL, 2009
    Nutritional info?