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.

Martha Stewart Living, June 2009

Gallery

Recipe Summary

Yield:
Makes 15
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

  • 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.

  • 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.

Advertisement

Reviews (7)

23 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 4
Rating: 5.0 stars
07/27/2020
Skipped the buttermilk and wheat germ because I just didn't have them. Doubled the water and oats instead. Best English Muffins I ever had. Hands down. Made mine mini.
Rating: 5.0 stars
04/23/2020
The result was delicious, though different from the English Muffins I've purchased in the grocery store. I was skeptical when I found it somewhat difficult to bring the flours together before kneading and the dough didn't rise as I am accustomed to seeing from bread making. I realized this was due to the heavier flours, such as whole wheat, wheat germ, etc. Patiently, I persisted, letting the cut outs rise a little longer than suggested. Flavor is excellent. It seems to be a cross between savory and sweet bread. I'll make them again. Thanks.
Rating: 1.0 stars
11/26/2019
I looked up this recipe after watching the Martha Bakes “Seeded” episode only to realize that it is not the same as what was made on the show. Extremely disappointed as this recipe has a bunch of different ingredients and worse yet a totally different procedure ... not even close to what was done on the television show. I suspect the issues that other reviewers are having with their attempts not rising are because the shows dough was done using a “poolish” method and left to rise overnight and then the starter and flours are kneaded together the following day. it used whole milk not buttermilk too What’s the point of putting a recipe online that isn’t the same as the one you filmed on the show??????
Advertisement
Rating: 1.0 stars
11/26/2019
I looked up this recipe after watching the Martha Bakes “Seeded” episode only to realize that it is not the same as what was made on the show. Extremely disappointed as this recipe has a bunch of different ingredients and worse yet a totally different procedure ... not even close to what was done on the television show. I suspect the issues that other reviewers are having with their attempts not rising are because the shows dough was done using a “poolish” method and left to rise overnight and then the starter and flours are kneaded together the following day. it used whole milk not buttermilk too What’s the point of putting a recipe online that isn’t the same as the one you filmed on the show??????
Rating: Unrated
05/03/2013
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!
Rating: Unrated
03/25/2013
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.
Advertisement
Rating: Unrated
07/15/2012
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!
Advertisement