Hi-Fiber English Muffins

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whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 8 muffins

Recipe photo

These muffins are just plain delicious, have plenty of fiber, and clock in at only 3 Weight Watchers Points Plus®. They're as easy to make as pancakes; they just take a little more time on the griddle, and a set of rings to create their distinctive shape.

Hi-Fiber English Muffins

star rating (15) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: 8 muffins
Published: 04/04/2011




  • all of the starter
  • 3/4 cup buttermilk, at room temperature
  • 2 tablespoons honey
  • 1/2 cup King Arthur Unbleached Bread Flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons oat bran
  • 1 tablespoon milled flax
  • 1/4 cup Hi-Maize Fiber
  • semolina or farina for sprinkling

Tips from our bakers

  • What's "active" sourdough starter? If it's been fed within the last 4 days, it's likely in good enough shape to be used right from your refrigerator. It should be homogenous (not separated with liquid on top), and have visible bubbles. If your starter has separated, discard half, mix the rest with equal parts of flour and water by weight, and let it work on the counter for 4 or more hours (until you see it bubbling slowly), before measuring out what you need to make the recipe.
  • What's the sprinkle all about? Sprinkling the griddle and the tops of the muffins with semolina or farina creates a slight gap underneath the batter as it's baking, which moderates the temperature and keeps the muffins from burning. We like the texture of semolina's finer grind better than that of cornmeal, which can be gritty when cooked.


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1) For the starter: Combine the starter ingredients, mix well, cover and let rest at room temperature for at least 4 hours, and as long as overnight. When it's ready to be used, it will be risen and bubbly.

2) Combine the buttermilk and honey and add to the starter.

3) Whisk together the flour, salt, baking soda, oat bran, milled flax, and Hi-maize, and stir into the batter. When mixed, it will be thick but not quite pourable.

4) Let the batter sit while you set up and preheat the griddle to 325°F. Grease 8 English muffin rings and place them on the griddle. Sprinkle the griddle and inside of the rings with semolina or farina.

5) Using a muffin scoop, dollop 1/4 cup of batter into each ring, using your greased fingers to tease it out to the edges.

6) Bake for 10 to 15 minutes, until bubbles come up to the surface and the edges look dry. Sprinkle the tops of the muffins with more semolina or farina, and flip them over.

7) To check for doneness, run a small knife or metal spatula around the inside of the ring; use tongs to remove the rings from the muffins.

8) Now you can poke the muffins from the side with an instant-read thermometer. When the centers are between 195°F and 200°F, the muffins are done. Remove from the griddle, split, and toast to serve.

Yield: 8 English muffins.

Nutrition information

Serving Size: 1 muffin, 58g Servings Per Batch: 8 muffins Amount Per Serving: Calories: 110 Calories from Fat: 1 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 230mg Total Carbohydrate: 24g Dietary Fiber: 4g Sugars: 6g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 03/23/2015
  • Jennifer from NC
  • These english muffins were easy to make and delicious! I'm never going to buy them in the store again
  • star rating 01/02/2015
  • cdmallspyder from KAF Community
  • What a great recipe! But, I must admit - - it took me a few tries to get it right. But, I was determined, kept trying and am so glad I did. This recipe is the reason why I started down the path of sourdough. I know its easy enough to buy english muffins however; aside from all of the preservatives & junk in them - - they are gummy, too salty or have lots of calories in exchange for zero nutritional value. I prepare the sourdough starter and let it sit on the counter overnight. I bake mine on an electric griddle (Zojirushi griddle) and bake them below the 300 mark b/c the griddle runs hot. I use a small ice cream scoop and fill the 8 rings with two scoops each. I butter the rings and then sprinkle them with semolina. (One time, I forgot to butter & use semolina - - disaster!) I also use semolina on the top and bottom. They bake for 8-10 minutes and then flip and bake for 4 minutes. I make a batch approximately every two weeks. I freeze them and pull one out to thaw overnight in a plastic zip bag. They are nicely browned on the tops and bottoms. When fork split - hello nooks and crannies! Thank you, KAF!
    Good for you for being persistent! I am so glad you landed on a great technique and thanks for sharing! Elisabeth@KAF
  • star rating 08/02/2014
  • TK from Maryland
  • LOVE these muffins! I never had a problem with the centers being gummy. I do find that setting the griddle to 325 degrees seems a bit too hot, I set mine to 300 and have never had issues. I will be making a double batch of these tomorrow as they freeze so well.
  • star rating 10/14/2013
  • bonoz from KAF Community
  • So very easy to make and they are delicious!! This is a go to recipe in my kitchen.
  • star rating 07/11/2013
  • Kellytumy from KAF Community
  • I have admit, I struggled with these. I just did regular English muffins the night before, called the baker-there wasn't one in...she had to leave-and those turned out great. I filled 8 rings evenly and it was too too much batter. They were gummy. I'm baking them to try to reach 195 to 200 degrees, so we will see. I will try again, fill much less, make 12 instead of 8. Maybe that will help.
  • star rating 04/05/2013
  • lafnsing from KAF Community
  • Rarely do I have a disaster baking from the recipes from this site but this was a doozy. I have been making the sourdough English muffins from this site since September and LOVE THEM but wanted something with a bit more heft and some of those "nooks and crannies". All that work and time and all the extra ingredients and I ended up with a near complete failure. They were gummy, burned on one side and only moderately tasty. I guess I'll go back to my favorite recipe albeit not very high in fiber. I had not read the reviews but my experience was far from what all are raving about unfortunately. Obviously I was on the wrong track with these.
    I am so sorry this recipe did not work out and apologize for the wasted time and ingredients, too. Please contact our toll free Bakers' Hotline, 855-371-2253. We are here every day and are anxious to help! Elisabeth
  • star rating 05/07/2012
  • hank264 from KAF Community
  • My KA starter dough and crock set arrived Friday night UPS and I was ready to try it out Saturday! Followed this recipe very closely and really loved the results. Light and fluffy and great flavor. I usually use the Honey Wheat English Muffin recipe (KA) and absolutely love the result. Now I have a second recipe, equally good- but different, that I can alternate between. I have 8 of the KA English muffin rings and make 16 a week... may invest in another 8 rings! I did find that 1/4 cup did not rise as high as I wanted so after my first 8 muffins I went to a 1/3 cup brimming to the top. Got a thicker muffin. I opted to brown them for about 5 min per side until they were about 170 on my instant read thermometer then finished in the over for 5 min at 350 until they were 195 degrees. SO Many good recipes on this site, and so little time! LOL
    We agree with you enthusiastic baker - so much inspiration, so much temptation! Irene @ KAF
  • star rating 04/01/2012
  • prb from KAF Community
  • They came out perfectly. I didn't have milled flax so ground up flax seed like someone recommended and I wish I had oat bran for more fiber- but used oat flour instead. Still- fluffy, light, chewy and crunchy when toasted.
  • star rating 03/15/2012
  • from
  • I will never buy English muffins again. These were delicious. They are absolutely worth all the time and effort.
  • star rating 02/06/2012
  • lucyiscaro from KAF Community
  • I made these once without the hi-maize and without the metal shaping rings. They came out so well, albeit funny-shaped, that I went and ordered the rings and fiber. I was lucky that my tasters left me one! I will never buy English muffins again. The recipe is easily put together and the results are wonderful.
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