Barley Free Classic English Muffins

Few things beat the smell of English muffins cooking low and slow on a cast iron skillet, and this from-scratch version delivers that bakery-worthy result right in your own kitchen. The ingredient list is refreshingly straightforward — whole milk, butter, flour, yeast, and a dusting of cornmeal — with absolutely no barley, barley flour, or malt derivatives hiding anywhere in the recipe. That matters more than you might think, since store-bought English muffins frequently contain barley malt flour or malt extract to boost flavor and browning, making the packaged options a minefield for anyone avoiding the grain. Here, the slow griddle cook and a touch of sugar do all that work naturally. The dough itself is intentionally soft and sticky, which is exactly what creates those legendary nooks and crannies once you fork-split the muffin along its natural seam. Toasted until the edges go crispy and golden, these are perfect with butter, jam, or a runny egg — the kind of breakfast that makes a weekend morning feel genuinely special.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →