Breastfeeding Friendly Classic English Muffins
There is something deeply satisfying about pulling a batch of homemade English muffins off a cast iron skillet, especially when you know exactly what went into every single one. Made with whole milk, real butter, and a handful of pantry staples, this recipe delivers that iconic open, nook-filled crumb without any of the mystery ingredients you find on a store-bought label. For anyone paying close attention to what they eat while nursing, that kind of ingredient transparency is genuinely reassuring. The milk and butter here support a rich, tender dough, and the slow skillet cook builds a deep golden crust that no toaster oven shortcut can replicate. The fork-splitting technique at the end is the real secret — it tears along the natural crumb structure to reveal all those gorgeous pockets that catch butter and jam perfectly. These freeze beautifully too, so you can make a full batch and have a nourishing, ready-to-toast breakfast waiting for you on the harder mornings.
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Learn more →Ingredients
8 servings
- 1 cup whole milk
- 1 tbsp unsalted butter
- 1 tbsp granulated sugar
- 1 tsp fine salt
- 2 ¼ tsp active dry yeast (1 standard packet)
- ¼ cup warm water (105–110°f / 40–43°c)
- 3 cups all-purpose flour, plus more for dusting
- ¼ cup fine cornmeal, for dusting
Instructions
- 1
Combine the milk, butter, sugar, and salt in a small saucepan over medium-low heat, stirring occasionally, until the butter melts and the mixture reaches about 110°F (43°C) — warm to the touch but not hot. Remove from heat.
- 2
Stir the yeast into the warm water in a large mixing bowl and let stand for 5 minutes, until foamy and fragrant.
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