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Homemade Multigrain English Muffins

These homemade multigrain english muffins are so much better than store bought. Multigrain english muffins are incredibly easy to make and no oven needed!

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 25 mins
Servings: 12
Calories: 186 kcal
Course: Bread
Cuisine: American

Ingredients

  • 1 cup multigrain cereal mix (about 150g), you can include finely ground wheat, millet, barley, brown rice, oats, quinoa, flax, corn, buckwheat, etc.
  • 1 1/4 cups boiling water (295ml)
  • 1 envelope active dry yeast 8.75g
  • 1 teaspoon salt (5g)
  • 1 teaspoon sugar (5g)
  • ½ cup PLAIN yogurt (125g)
  • 3 cups all purpose flour (about 420g), plus more for dusting
  • ¼ cup semolina flour
  • 2 teaspoons oil

Instructions

    Cup of Yum
  1. In a large bowl, mix together the multigrain flour and boiling water. Cover with a clean kitchen towel, and let stand at room temperature for 15 minutes. Stir in the yeast while the cereal mix is still warm. Cover and let stand for another 5 minutes.
  2. Add the salt, sugar, and yogurt, and mix everything together. Stir in the flour, 1 cup at a time, until you get a firm dough. Knead the dough for 10 -15 minutes (I usually mix the dough by hand…it’s good for the soul. But you could also do this entire process in a mixer with a dough hook attachment).
  3. Let the dough rest for 10 minutes. In the meantime, dust a small handful of semolina flour on a large baking sheet. Roll the dough out on a lightly floured surface to about a ½ inch thickness. Use a biscuit cutter or a water glass to cut circles out of the dough. Gather up the loose pieces, and roll them out again. Cut more circles. Continue the process until all the dough is used up. You should get 12-14 muffins.
  4. Place the circles on the baking sheet with semolina flour. Shift them around to coat the bottoms of the muffins with the semolina. Cover with a clean, damp kitchen towel and let the muffins rise for 1 hour in a warm place.
  5. Place a skillet over medium low heat, and use a pastry brush to brush a very thin layer of oil on the bottom of the pan. Cook the muffins in batches, about 6-7 minutes per side (12-14 minutes total for each muffin).

Notes

  • Makes 12-14 English muffins.

Nutrition Information

Calories 186kcal (9%) Carbohydrates 36g (12%) Protein 6g (12%) Fat 2g (3%) Saturated Fat 1g (5%) Cholesterol 1mg (0%) Sodium 201mg (8%) Potassium 63mg (2%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 10IU (0%) Calcium 17mg (2%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 186

% Daily Value*

Calories 186kcal 9%
Carbohydrates 36g 12%
Protein 6g 12%
Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 201mg 8%
Potassium 63mg 1%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 10IU 0%
Calcium 17mg 2%
Iron 2.2mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.