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+ servings

Honey Graham English Muffins


  • 2 cups graham flour (whole wheat pastry flour)
  • 2 cups + 2 Tbsp all-purpose flour (I used a blend of ½ white and whole wheat flours)
  • ½ Tbsp ground cinnamon
  • ¾ Tbsp (or 1 packet) granulated yeast
  • ½ Tbsp kosher salt
  • 2 Tbsp vital wheat gluten
  • 1 ¾ cups lukewarm water
  • 6 Tbsp honey
  • 3 Tbsp grapeseed oil (or any other neutral oil)


  • Mix together the flours, cinnamon, yeast, salt, and vital wheat gluten in a large bowl using a whisk or a wooden spoon.
  • Add the liquid ingredients and incorporate it completely into the dry ingredients using a spoon, food processor, or mixer with a dough hook
  • Cover the bowl (or container) and allow the dough to rest at room temperature until it rises and collapses, about 2 hours. (At this point, you could refrigerate the dough for at least 24 hours and up to 7 days.)
  • Sprinkle a work surface with flour and a long sheet of waxed paper with cornmeal. Punch down the dough and move to the floured surface.
  • Cut the dough into 12 pieces. Roll each piece into a ball and place on the waxed paper, leaving 3" between the muffins. Slightly flatten each round and sprinkle with cornmeal.
  • Cover and let rise 30 minutes or until they have about doubled in size.
  • Preheat the oven to 350° F
  • Heat a greased griddle over medium heat. Gently brush excess cornmeal off muffins and place on the griddle, cooking until a deep golden brown, 5 to 7 minutes on each side. Place on a baking sheet and bake for 5 minutes or until the edges feel firm.
  • Cool on wire racks and toast before serving.
  • (A dusting of cornmeal and a turn on the griddle give English muffins their signature crunch)