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Originally, this was last Sunday’s post.


Some of you may have even gotten an email about this post if you subscribe to the blog.

I had some tech problems last Sunday and the blog was down for awhile. A long while actually. Anyway, something went wrong and this post published before I had any time to write it! I guess of few of you readers got a little sneak peek.



Have I ever told you guys how much I love making bread?

While if I haven’t, I am telling you now. I love making bread, playing with the dough is so much fun. Major dork alert. I know.

For some odd reason I have not made any in months (unless you count beer bread which we probably have once a week around here). I think the last time I made any was that Sourdough Bread I made a while back. Oh man, that was some good bread.


So I set out to make English Muffins. They’re perfect toasted for breakfast, eaten with a salad for lunch or used as bun for your burger. They are a very versatile muffin. No, but seriously these things are awesome. So many nooks and crannies for all the butter you are about slather on that toasted muffin. I even made you guys not one, not two, but three different flavored butters to go along with these guys.

Choose one, choose two, or choose all three. My favorite is the strawberry, but that is because I have a serious addiction to strawberries and am dying for a batch of sweet summer strawberries. I better not hold my breath though. I hear some of  you are getting pounded with snow and it’s snowing up here in the mountains too, but that is expected. I mean we get snow until June.

All the more reason to stay in your cozy house and make some muffins. Really, is there a better way to spend a Sunday?


Whole Wheat English Muffins with Strawberry, Peanut Butter, Nutella Butters.

Prep Time 15 minutes
Cook Time 20 minutes
Refrigerate 55 minutes
Total Time 1 hour 30 minutes
Servings: 18 Muffins
Calories Per Serving: 200 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • In the bowl of a stand mixer add the water and sprinkle in the yeast, add one tablespoon honey. Mix lightly and set aside for ten minutes to foam lightly (proof).
  • In a small saucepan, heat the milk, butter and honey until the butter is melted. Let cool lightly.
  • Combine the yeast mixture and milk mixtures gently. Add 3 cups of flour and 2 cups whole wheat flour and salt. Using the dough hook kneed the dough until the dough pulls away from the sides of the bowl. Add more flour a tablespoon at time if your dough is to wet. Once the dough has formed a ball, continue to kneed for five minutes on medium. Once done allow the dough to rest for 10 minutes.
  • Meanwhile, cover two cookie sheets with parchment and lightly sprinkle with cornmeal.
  • Flour the counter lightly and roll the dough out until it's a 1/2 inch thick. Cut out circles (don't twirl your cutter, just cut) or whatever shape you desire. Gently place on the cookie sheets, sprinkle the tops with cornmeal and cover with a dry, light cloth. Let sit in a warm place for 45 minutes or till nearly doubled in size.
  • Heat a heavy bottomed skillet on medium low, don't grease it. Gently place a muffin in your hand and shake lightly to remove some of the corn meal. Gentleness is key in all of the handling. Place into the pan and repeat til the pan is full. Don't let them touch each other. Keep the heat on low. Cook for 8 minutes per side or until browned well, flip and cook again. Let cool lightly on a wire rack. Cut, toast and serve with butter.
  • While the dough rises make the butters. You can also just make one butter using 1 whole stick of butter and three tablespoons of jelly, peanut butter or nutella. Line a small pan with parchment paper. To make all three dived the butter into thirds and place in the small bowl. To one bowl add one tablespoon of jelly, to the second bowl add one tablespoon of peanut butter and to the last bowl add one tablespoon nutella. Using a fork or the back of a spoon mix each butter until well combined. Spoon each butter onto the wax paper spread out to about 1/4 inch thick. Place in the freezer for 10 minutes. Remove and cut into desired shapes. You can also just wrap the butters in wax paper like a log refrigerate and then cut into circles.
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    1. Hey Lauren,
      Sure, that would be okay for you to do! Please let me know if you have any other questions, I hope you love this recipe! xx

    1. Hey Holly,
      Yes you can use all AP flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  1. Hey Tieghan!!

    These look amazing, so I am giving it a go RIGHT NOW!! Quick question. My buttermilk has completely curdled while warming it…. Is that ok??

    Thanks a million!!
    Maleeha :))

    1. HI! I think it will be fine, but my guess is that you maybe warmed it too much and that i why is curdled. Hope these turn out great!

  2. These look so yummy and super cute! We love English muffins at our house, I’ll have to try making them myself!

  3. Oh Man I want to dive into all that great tasty butter! English Muffins are the best! I am going to try my hand at this recipe. Thanks for linking at Show Me Your Plaid Monday’s!

  4. I’m slowly trying to transition to making all of the bread my family eats. I haven’t tackled English muffins yet because, frankly, I thought they were hard to make. Your post totally makes them seem doable, though! I’ve pinned this and I think I’ll be trying these this week. Thanks for posting!

    1. Honestly, one of the easiest breads I have made. The dough is simple and then all you do is roll, cut and bake in a pan on the stove. So worth it!