Caffeine Free Classic English Muffins
Few things beat the satisfaction of pulling apart a homemade English muffin and watching all those gorgeous nooks and crannies reveal themselves. These are made entirely from pantry staples — milk, butter, flour, yeast, and a dusting of cornmeal — so there's nothing hidden in the ingredient list that could sneak in an unwanted stimulant. That makes them a genuinely easy choice for anyone keeping caffeine out of their daily routine, since store-bought versions can sometimes contain unexpected additives. The dough is softer and stickier than a typical bread dough, which is exactly what creates that open, chewy interior once it hits the skillet. Cooking them low and slow on a cast iron griddle rather than baking them in the oven is the real secret to that signature golden crust. The fork-splitting step at the end isn't just fun — it tears along the natural crumb structure so every surface is perfectly rough and ready to catch butter or jam. Once you've made a batch of these at home, the packaged version is going to feel like a serious downgrade.
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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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