Fresh Milled Flour English Muffins – Easy, Delicious, & Wholesome
Fresh milled flour english muffins are fluffy, chewy, and perfect for toasting. Whether you use them for breakfast sandwiches, eggs Benedict, or slather them with peanut butter or homemade jam, fresh english muffins are just what breakfast needs.
Homemade english muffins are one of our favorite breakfast foods. They are versatile, delicious, and have those beautiful nooks and golden brown texture that soak in all the yummy toppings. A good english muffin can become whatever you want — a mini pizzas, a lunch sandwich, and even a burger bun.
These fresh milled flour english muffins make things even better with the nutritional benefits of white whole wheat flour. Milling your own flour adds a fresh, nutty flavor that really stands out in this recipe. Plus, it has lots of nutritional benefits since the bran and germ are sill included in the flour.
With this whole wheat recipe, you get all the goodness of a fluffy, chewy, cranny-filled english muffin with all the benefits of fresh milled flour! If this is your first time baking with whole grains, read our guide to baking with whole wheat (spoiler: it’s a very rewarding experience!).
For an english muffin recipe with sourdough starter, check out these overnight sourdough english muffins (easy to make as whole wheat sourdough!). Some of our favorite sourdough recipes with active starter are sourdough calzones, bread bowls, and soft sourdough pita bread. We also love sourdough discard cinnamon rolls.
Why You’ll Love This Recipe
Incredible flavor. Milling your own flour brings out a fresh, nutty flavor that you just can’t replicate with store-bought flour. These english muffins are rich, hearty, and taste like they came from an artisan bakery.
Whole grain goodness. Using your own milled flour not only gives your baked goods a nuttier, richer taste—it also boosts the nutritional content as it contains more vitamins, minerals, and fiber. We also love fresh milled flour sourdough bread!
Freezer-friendly and versatile. These freeze beautifully and toast up perfectly straight from the freezer. You can also make them sweet or savory with easy variations!
What Are Fresh Milled Flour English Muffins?
Fresh milled English muffins are a whole grain version of the classic breakfast bread, made using wheat berries that are milled just before mixing the dough. Unlike traditional English muffins that use all-purpose flour, this version uses 100% whole grain hard white wheat, giving it more fiber and flavor while still being soft and airy inside. This recipe is for yeasted breads (not sourdough), yet still have a mild yeast flavor and excellent texture—perfect for toasting or sandwiching eggs and cheese.
Fresh Milled Flour English Muffins Ingredients
- Fresh milled hard white wheat flour: You can also use Khorasan or hard red wheat for a different flavor. I find hard white to be more like all white flour bread flour.
- Instant yeast: This is a quick bread version, so no long rise time like with our sourdough english muffins that we mix then bake the next day.
- Warm milk: You can use dairy-free milk if preferred.
- Neutral oil: You can use a neutral oil of choice or butter.
- Cornmeal: Optional to add that classic English muffin texture on the outside.
A full list of ingredients and quantities can be found in the recipe card below.
Tools You May Need
Grain mill. This is an essential tool. Many people like the Nutrimill grain mill. I have a Fibidus I purchased on marketplace that I love.
Kitchen scale. You can use weight or volume. I prefer weight for flour.
How To Make Fresh Milled Flour English Muffins
- Mill the wheat berries to make about 3 ¾ cups of flour. Let cool slightly.
- Mix the dry ingredients (flour, salt, yeast) in a large bowl.
- Add wet ingredients (milk, honey, olive oil) and mix to form a dough. Add warm water as needed.
- Knead the dough until smooth and elastic, about 8–10 minutes by hand or 6–7 in a mixer.
- Let rise in a covered bowl for 60–90 minutes, until doubled.
- Roll out the dough to ½–¾ inch thick. Cut with a round cutter.
- Second rise on a cornmeal-dusted tray for 30–45 minutes.
- Cook on a dry skillet over medium-low heat for 7–8 minutes per side, until golden and cooked through.
- Cool before splitting. Enjoy!
Recipe Tips
- Let the flour cool slightly after milling to avoid overheating the yeast.
- Don’t skip the second rise—it’s key to fluffy muffins.
- Use a digital thermometer to check doneness: look for an internal temp around 200°F.
- Split muffins with a fork (not a knife) to preserve the nooks and crannies.
Fresh Milled Flour English Muffins Variations
- Sourdough English muffins: If you’d like a sourdough version, simply use ½ cup of active sourdough starter and reduce the yeast. (I like a sourdough and yeast mixture). Then, let the dough rise overnight in the fridge and cook the next morning.
- Cinnamon raisin: Add 1 tsp cinnamon and ½ cup raisins to the english muffin dough before kneading.
- Cheddar jalapeño: Mix in ½ cup shredded sharp cheddar and 1 diced jalapeño.
- Honey wheat breakfast muffins: Add 2 tbsp more honey and a touch of vanilla for a sweeter version.
Recipe FAQs
I Hope You Love This Recipe!
Fresh Milled Flour English Muffins
These fresh milled flour English muffins combine the rich nutrition of whole wheat with the fluffy, chewy texture of a golden English muffin. Toast them, use them for breakfast sandwiches, make mini pizzas, and more!
Ingredients
- 3 ¾ cups (450g) freshly milled hard white wheat flour
- 1 ½ teaspoons (9g) salt
- 2 teaspoons (6g) instant yeast
- 1 tablespoon (15g) honey (or sugar)
- 1 ½ tablespoons (21g) olive oil (or softened butter)
- 1 ¼ cups (300ml) warm milk (or a mix of milk and water)
- ½ cup (120ml) warm water (as needed)
- Cornmeal, for dusting
- Optional: 1 tablespoon (8g) vital wheat gluten (for extra chew and lift)
Instructions
- Mill about 3 cups of hard white wheat berries to produce 3 ¾ cups (450g) of fresh hard white wheat flour. Let the flour cool slightly before using.
- In a large bowl, combine the flour, salt, instant yeast, and vital wheat gluten (if using). You can also use the bowl of a stand mixer.
- Add warm milk, honey, and oil, and begin mixing. Gradually add warm water as needed (up to ½ cup) until a soft, slightly tacky dough forms.
- Knead the dough for 8–10 minutes by hand or 6–7 minutes with a stand mixer until smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 60–90 minutes, or until doubled in size.
- Use a rolling pin to roll out the dough on a lightly floured surface to ½–¾ inch thick. Use a 3–4 inch round biscuit cutter (or top of a drinking glass) to cut out the muffins. Re-roll scraps if needed and repeat.
- Place muffins to a parchment-lined or cornmeal-dusted baking sheet. Dust the top of the dough with cornmeal, cover, and let rise for another 30–45 minutes until puffy.
- Preheat a dry cast iron skillet or electric griddle over medium-low heat.
- Cook the muffins in batches, 7–8 minutes per side, until golden brown and they register about 200°F internally.
- Cool on a wire cooling rack for 10-15 minutes before serving.
- Split with a knife or fork, toast, and enjoy with your favorite toppings.
Notes
- Cool completely and store in an airtight container at room temperature for 24 hours, then refrigerate.
- To freeze, flash freeze cooled english muffins until frozen. Then transfer to a freezer safe container for up to 6 months. Thaw in the fridge overnight or defrost in a microwave before toasting.
- You can also use hard red wheat or Khorasan in this recipe. I sometimes mix hard white wheat and Khorasan.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Other Recipes You May Enjoy…
- Whole Wheat Focaccia
- Banana Bread with Streusel Topping
- Carrot Apple Coffee Cake Bread
- Sourdough Chocolate Chip Scones
- Overnight Sourdough Bagels
- Garlic Cheddar Sourdough Focaccia
This post may contain affiliate links. Please read our full disclosure policy.
