Dave's Killer Bread English muffins contain inflammatory canola oil and rely on processed additives for texture and preservation. This DIY version eliminates the seed oil by substituting organic grass-fed butter, creating tender, nutritious muffins with complex grains and clean ingredients that deliver superior flavor and nutrition without inflammatory fats.
Based on: Organic English Muffins
· Makes approximately 24 English muffins
· Serving: 1 muffin (62g)
Why This Recipe is Seed Oil Free
Commercial Organic English Muffins from Dave's Killer Bread often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Organic English Muffins may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic wheat flour
450g (about 3.5 cups) · Bob's Red Mill Organic Unbleached White Flour
Primary flour base providing structure and traditional English muffin texture
1g (0.25 teaspoon) · Milliard Citric Acid Food Grade
Natural preservative and dough conditioner that improves texture
Ascorbic acid powder
1g (0.25 teaspoon) · NOW Foods Vitamin C Crystals
Dough improver that strengthens gluten and enhances rise
Warm water
300ml (1.25 cups) · Filtered water
Hydrates flour proteins and activates yeast for proper fermentation
Instructions
Step 1. In a large mixing bowl, combine 300ml (1.25 cups) warm water (about 110°F/43°C - it should feel comfortably warm on your wrist) with 12g (1 tablespoon) organic cane sugar and 5ml (1 teaspoon) apple cider vinegar. Sprinkle 7g (1 packet) active dry yeast over the surface and let stand for 8-10 minutes until foamy and doubled in size. This proofing step ensures your yeast is active - if it doesn't foam, your yeast may be expired and you'll need fresh yeast to proceed.
Step 2. In a separate large bowl, whisk together all the dry ingredients: 450g (3.5 cups) organic wheat flour, 200g (1.5 cups) whole wheat flour, 100g (0.75 cups) whole wheat meal, 30g (0.25 cups) barley flour, 20g (2.5 tablespoons) rye flour, 20g (2.5 tablespoons) spelt flour, 15g (2 tablespoons) millet flour, 15g (2 tablespoons) quinoa flour, 15g (2 tablespoons) vital wheat gluten, 8g (1.5 teaspoons) sea salt, 1g (0.25 teaspoon) citric acid, and 1g (0.25 teaspoon) ascorbic acid powder. Whisk thoroughly for 2-3 minutes to ensure even distribution - the different flours and mineral powders can clump together easily.
Step 3. Melt 25g (2 tablespoons) organic butter and stir in 15g (1 tablespoon) barley malt syrup until well combined. Add this mixture to the proofed yeast along with the flour mixture. Using a wooden spoon or stand mixer with dough hook, mix on low speed for 3-4 minutes until a shaggy, slightly sticky dough forms. The dough should be more hydrated than typical bread dough to achieve the proper English muffin texture - don't add extra flour unless absolutely necessary.
Step 4. Turn the dough onto a lightly floured surface and knead by hand for 8-10 minutes, or use a stand mixer on speed 2 for 5-6 minutes, until the dough becomes smooth and elastic. The multi-grain dough will feel denser than white bread dough but should spring back when poked gently. Place in a greased bowl, cover with a damp towel, and let rise in a warm place (75-80°F) for 1.5-2 hours until doubled in size.
Step 5. After the first rise, gently punch down the dough and turn it onto a lightly floured surface. Roll or pat the dough to about 3/4 inch (2cm) thickness - this is crucial for proper English muffin height and texture. Using a 3.5-inch round cutter or large glass, cut straight down without twisting (twisting seals the edges and prevents proper rising). You should get about 12 muffins from the first cutting. Gather scraps, re-roll once, and cut additional muffins for a total of about 24. Place cut muffins on parchment-lined baking sheets, cover lightly with a towel, and let rise for 45-60 minutes until puffy and increased by about 50%.
Step 6. Preheat a griddle or large cast-iron skillet over medium-low heat (about 325°F/165°C). Lightly grease the surface with a small amount of butter or coconut oil. Carefully transfer risen muffins to the griddle using a spatula, leaving 2 inches between each muffin. Cook for 6-8 minutes on the first side until the bottom is golden brown and the sides are set about halfway up. Flip gently and cook another 6-8 minutes until the second side is golden brown and the internal temperature reaches 190°F (88°C). The slow cooking process creates the characteristic dense texture and prevents burning the outsides before the centers cook through.
Step 7. Cool English muffins completely on wire racks for at least 30 minutes before splitting. To serve, split with a fork (never cut with a knife) by inserting the fork tines around the circumference about 1/3 from the bottom and gently pulling apart. This creates the signature nooks and crannies that hold butter and jam perfectly. Toast split muffins in a toaster or under the broiler until golden brown and crispy on the cut surfaces.
Storage
Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze in freezer bags for up to 3 months. For best texture, split before freezing and toast directly from frozen. Without commercial preservatives, these have a shorter shelf life than store-bought versions but superior flavor and nutrition.
Cost Comparison
Cost per serving (homemade)$0.16
Cost per serving (store-bought)$0.75
Savings79%
While organic specialty flours require significant upfront investment ($85+ for complete pantry stocking), each ingredient lasts for many batches, bringing per-serving costs well below retail. The savings increase dramatically with bulk purchasing, and you gain complete control over ingredient quality while eliminating inflammatory seed oils.