Nuts and seeds English Muffins

Billie Blair


My family loves these muffins. They are the best and the healthiest I've ever had. Either split them with a fork or slice with a knife. Toast, butter, crème cheese or make a breakfast sandwich. I've mailed them to Alaska, California and Texas. They freeze well also.


★★★★★ 2 votes

36 buns
1 Hr 20 Min
20 Min


  • 2 1/2 Tbsp
    active dry yeast
  • 1 Tbsp
  • 3 c
    warm water
  • 2 large
    eggs, beaten
  • 2/3 c
  • 1 tsp
  • 8 c
    white flour
  • 1 c
    rye flour
  • 3 Tbsp
    wheat germ
  • 4 Tbsp
    oat bran
  • 1/2 c
    pumpkin seeds
  • 1/4 c
    slivered almonds, no skin
  • 1/4 c
    chopped pecans
  • 1/4 c
    chopped hazelnuts
  • 1/8 c
    sunflower seeds
  • 1/4 c
    toasted sesame seeds

How to Make Nuts and seeds English Muffins


  1. Assemble all ingredients, white flour in one bowl and rye, wheat germ and oat bran in another bowl. Nuts and seeds in another bowl
  2. In a large bowl, ( I use a Kitchen Aid) dissolve yeast, sugar in 2 cups of the water. Beat in eggs, honey, and salt. Add 2 cups of white flour and remaining 1 cup of water.
  3. alternate white flour and rye flour mixture to make a soft dough. Add the nuts and seeds and continue adding all the flours .
  4. Turn onto a floured surface and knead until smooth and elastic adding more flour if necessary. Place dough in a large greased bowl and let rise till double, about 1 hour
  5. divide into workable pieces and roll out to 1/4" thickness. Cover and let set for 5 Minutes. Cut into 4" circles and put into greased cookie sheet.
  6. Bake at 375 for 8 Minutes, turn muffin over and bake another 7 minutes till they are golden brown.
    Let cool on a wire rack, cut into half and enjoy.
  7. I could not find a cookie cutter that was 4" so I bought a large can of vegetables and cut the ends off and that's my cutter.

Printable Recipe Card

About Nuts and seeds English Muffins

Course/Dish: Eggs, Muffins
Main Ingredient: Flour
Regional Style: American
Other Tag: Healthy

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