New Recipe: Celebrate National English Muffin Day With Wolferman’s Bakery

English muffins are one of the best breakfast foods around. If you’re like me, then you probably like peanut butter, butter, jelly, eggs or anything really on your English muffin. On April 23, breakfast lovers can celebrate National English Muffin Day with these recipes from Wolferman’s Bakery.

What Is Wolferman’s Bakery?

A post shared by Wolfermans (@wolfermans)

A post shared by Wolfermans (@wolfermans)

I’ve recently came across Wolferman’s Bakery and my breakfast routine is forever changed. The brand is known for its signature baked goods including English muffins. The brand offers three types: Super-Thick, Traditional and Mini. When I say Super-Thick, that’s what I mean. It’s 2-3x the size of a typical English muffin and it’s delicious!

Wolferman’s even has flavored English muffins. Can you believe that? I’ve never heard of such a thing until now, but I’m obsessed. Cinnamon Raisin, Chocolate Chip and Apple Cinnamon are some of the flavors just to name a few.

Now that you know more about the brands English muffins, here are three delicious recipes created by Chef Curtis Stone. Earlier this morning, I attended a Zoom demonstration where Stone taught me how to make the following recipes (courtesy of Curtis Stone, Wolferman’s Bakery and Harry & David) and I’m here to share those with you.




4 large eggs

4 slices thick-cut bacon, cut into small pieces

3 avocados, peeled, pitted

1 lime, juiced

4 Wolferman’s San Francisco-Style Sourdough Super Thick English Muffins, split, toasted

2 red radishes, sliced into thin rounds

1 head frisée lettuce, yellow leaves picked and reserved

Flaky sea salt and freshly ground black pepper

1 teaspoon Aleppo pepper


1. In a medium saucepan of boiling water, submerge whole eggs and cook for 7 minutes. Using a slotted spoon, transfer eggs to an ice bath. When cold, carefully peel eggs, cut into quarters, and set aside. Egg whites should be set and yolks should be thick and creamy.

2. Meanwhile, in a medium frying pan over medium heat, cook bacon, flipping occasionally, for 5 minutes, or until crisp. Drain, reserving crisped bacon.

3. In a medium bowl, combine avocados and lime juice. Using potato masher or fork, mash avocados to an even consistency. Season with salt.

4. Spoon avocado mixture evenly over each toasted Wolferman’s English Muffin half, top with two quarters of soft-boiled egg, bacon, 3 radish slices, and some frisée. Sprinkle with salt, black pepper, and Aleppo pepper and serve.



Ingredients: Mini Sausage Patties:

1 garlic clove, finely chopped

1 teaspoon finely chopped fresh sage

1 teaspoon finely chopped fresh thyme

Kosher salt and freshly ground black pepper

8 ounces coarsely ground pork (not lean; preferably from pork shoulder)

1 tablespoon olive oil

Scrambled Eggs:

4 large eggs

1/4 cup heavy cream

1 tablespoon butter

2 ounces Gruyère cheese, grated

To Serve:

1/3 cup mayonnaise

1 tablespoon hot sauce, such as Sriracha

2 teaspoons fresh lemon juice

8 Wolferman’s San Francisco-Style Sourdough Mini Muffins split, toasted


To make mini sausage patties:

In a medium bowl, mix garlic, sage, thyme, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Add pork and mix until just combined. Cover and refrigerate mixture for at least 15 minutes and up to 1 day. Divide mixture into 8 equal portions (about 1 ounce each) and form into patties that are slightly wider than English muffins.

Heat large skillet over medium-high heat. Add oil, then pork patties, and cook for 2 minutes per side, or until browned on both sides and just cooked through. Set patties aside in a warm place while cooking eggs.

To make scrambled eggs:

In a medium bowl, whisk eggs, cream, and 1/4 teaspoon kosher salt until well-blended. Heat medium nonstick skillet over medium heat. Melt butter and add egg mixture. Leave eggs untouched for 30 seconds. Sprinkle cheese over eggs and, using a silicone spatula, begin stirring to create curds of egg. Cook for 2 minutes, or until cheese melts and eggs are just set but still creamy. Remove from heat.

To serve:

In small bowl, whisk mayonnaise, hot sauce, and lemon juice.

Spread cut sides of Wolferman’s San Francisco-Style Sourdough Mini Muffins tops and bottoms with mayonnaise mixture. Place one patty on each bottom. Divide scrambled eggs among sandwiches. Place tops on sandwiches and serve.




2 oranges, zested, juiced

1 cup of granulated sugar, divided

3/4 cup almond flour

1 tablespoon all-purpose flour

1 teaspoon cornstarch

6 tablespoons unsalted butter, softened

1 large egg

1 1/2 teaspoons pure almond extract

12 Wolferman’s 1910 Original Recipe Mini English Muffins, split

1 1/2 cups sliced almonds

Powdered sugar, for dusting


1. Position racks in center and lower third of oven and preheat oven to 375° F.

2. In small saucepan over medium heat, whisk 1/2 cup granulated sugar, 1/2 cup orange juice, 1 tablespoon orange zest, and 1/3 cup water. Bring to simmer, whisking to dissolve sugar. Cool syrup to room temperature.

3. Meanwhile, in a small bowl, mix almond flour, all-purpose flour, and cornstarch. In a medium bowl, using an electric hand mixer, beat 1/2 cup granulated sugar and butter for 3 minutes, or until light and fluffy. Add egg and almond extract and beat until blended. Add flour mixture and beat until just blended.

4. Arrange Wolferman’s 1910 Original Recipe Mini English Muffins, cut side up on two large sheet trays, and brush each with 2 teaspoons of syrup. Spread 1 tablespoon of almond cream over each muffin half and sprinkle with almonds.

5. Bake bostock bites for 16 to 18 minutes, or until almonds are toasted and bottoms of muffins are golden. Transfer bostock bites to wire rack and cool 2 minutes. Dust with powdered sugar and serve warm.

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