BHA & BHT Free Classic English Muffins

Store-bought English muffins are one of those products where the ingredient label almost always includes preservatives like BHA or BHT, making them a frustrating off-limits staple for anyone avoiding those additives. Making them from scratch solves that problem entirely, and the ingredient list here is refreshingly simple — whole milk, butter, flour, yeast, and a little sugar and salt, nothing more. The dough is softer and stickier than you might expect, which is exactly what gives these muffins their signature open, airy crumb once they hit the griddle. Rather than baking them in the oven, you cook them low and slow in a cast iron skillet, which builds that deep golden crust on both flat sides while keeping the interior tender and chewy. The fork-splitting technique at the end is the real secret weapon — it tears along the natural structure of the dough and reveals all those gorgeous nooks and crannies that hold butter and jam so well. These are the kind of muffins that make a weekend breakfast feel genuinely special, and once you know exactly what went into them, they taste even better.

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