Name: English Muffins
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High Protein + Fiber English Muffins

Made with Elevate Protein Flour

Soft, fluffy, and packed with protein — these high-protein English muffins deliver everything you love about traditional English muffins, with dramatically better macros.

This is probably my favorite Elevate recipe so far, and the closest I’ve seen Elevate perform compared to regular flour. The dough develops beautifully, cooks perfectly on a skillet, and creates the classic nooks-and-crannies texture you expect from a real English muffin.

Even better, replacing traditional flour with Elevate saves over 40 calories per muffin from the flour alone, while increasing protein and fiber and dramatically reducing net carbs.

Why Elevate makes this recipe better

Traditional English muffins are mostly starch. Elevate changes that entirely.

Each muffin contains:

12g protein
Only 100 calories
Just 4g net carbs
Over 11g fiber
Supports a healthy gut microbiome

Elevate Protein Flour is rich in resistant starch, which acts as a prebiotic fiber. These fibers help feed beneficial gut bacteria and support gut health — one of the most important and overlooked aspects of overall health.

This allows you to enjoy real bread while supporting your metabolism, digestion, and overall nutrition.

Real English muffins.
Better macros.
Supports gut health.

Ingredients

¾ cup low-fat milk (180 ml)
½ cup water (120 ml)
2 tbsp sugar
1 packet active dry yeast (7 g)
3 cups Elevate Protein Flour (360 g)
1 tsp salt
3 tbsp butter, melted
1 large egg
Cornmeal or semolina, for dusting

Method

I used Preppy Kitchen's recipe and substituted Elevate for all-purpose flour. Follow the link for more detailed instructions.

Combine milk, water, and sugar. Warm to about 110°F.
Add yeast, stir briefly, and let sit 5–7 minutes until foamy.
In a stand mixer, combine Elevate Protein Flour and salt.
Add egg and melted butter to the yeast mixture.
Slowly pour liquid into flour while mixing on low speed.
Increase speed and mix for 6–8 minutes until smooth, elastic, and cohesive.
Transfer dough to an oiled bowl, cover, and let rise 60–90 minutes until doubled in size.
Turn dough onto a lightly floured surface and gently press to about 1 inch thick.
Cut into rounds and place on a cornmeal-dusted surface.
Cover and let rise 30–45 minutes until puffed.
Cook on a covered skillet over medium-low heat for 6–8 minutes per side until golden brown.
Cool slightly before slicing and enjoy.