Rye & Wholemeal Apricot English Muffins

Here’s my ”new take” on the classic English Muffin. These are made using three different but complimentary flours and are packed with soft, juicy apricots.

Makes: 12 muffins

Time: Approx. 1 hr 15 min + proving time

Level: Easy

Equipment: A cast iron skillet or large heavy frying pan


  • Rice flour or semolina for dusting
  • 180g/6oz white bread flour
  • 160g/5.75oz Wholemeal bread flour
  • 160g/5.75oz Rye flour
  • 1½ tsp salt
  • 380ml/13fl oz lukewarm milk
  • A 7g sachet of fast action yeast
  • 1 tsp caster sugar
  • 20g/0.75oz melted butter or olive oil
  • 90g/3oz – 100g/3.5oz dried apricots, chopped quite small and tossed in a tbsp. caster sugar (Add more if you want very sweet muffins)


1. Prepare two baking sheets, covering them with baking parchment. Place six small piles of rice flour or semolina apart on each sheet then spread out to accommodate six muffins later. Lightly grease the griddle or frying pan and set aside. (Smear the surface using a piece of oiled kitchen paper.)

2. Sift the flours and salt together into a large bowl and make a well in the centre.

3. Warm the milk in the microwave – only lukewarm, no more. Pour about 100ml/3.5fl oz into a separate jug or bowl and stir in the sugar and yeast then stir together the rest of the milk and the melted butter or olive oil.

4. Add the liquid to the flour mixture and mix well, either with a wooden spoon or in a stand mixer. Knead until smooth and elastic, probably about 12 minutes by hand, 6 – 8 minutes using a dough hook.

5. Form into a ball and transfer to a lightly oiled bowl. Lift and turn the ball to coat with oil then cover* the bowl and leave in a draught free area until it has doubled in volume, probably about 60 minutes depending on the warmth of the environment. (*The best item for covering is an elasticated shower cap)

6. Turn the dough out onto a floured surface and punch it down to release the air then mix in the chopped apricots, making sure they’re well distributed. Roll the dough out to around 1cm/½” thickness. Using a floured 7.5cm/3” plain cutter, press out circles and place on the prepared baking sheets.

7. Dust the tops with rice flour or semolina and put each sheet inside a plastic bag* for their second prove. (*I use the white kitchen bin liners.) Leave in a warm area for about 30 minutes, until well risen.

8. Warm the griddle or frying pan over a low to medium heat. Carefully place the muffins into the heat in batches. Cook for about 6 – 8 minutes on each side. Rotate each muffin during this time and check to make sure the heat is not so hot that they’re burning. Cool on a wire rack.

If you want to see more of my bread recipes click here. If you’d like to make a comment or ask a question please do, via the contact page. For a savoury version try my tasty Double Cheese English Muffins.

Finally Muffins should not be cut right through. The “correct” technique is to gently prise them apart by hand. This is to ensure that the airy inner texture remains intact. It may help to first prick around the outer edge with a fork or the point of a sharp knife.