Capsaicin Free Classic English Muffins
Homemade English muffins are one of those kitchen projects that feel almost magical — a simple, pillowy dough cooked low and slow on a cast iron skillet until the outside is deeply golden and the inside is riddled with those legendary nooks and crannies. For anyone navigating a sensitivity to capsaicin, breakfast breads can be a surprisingly tricky category, since many store-bought options include spiced seasonings or are produced alongside flavored varieties. Here, every ingredient is straightforward and gentle: whole milk, butter, a little sugar, salt, yeast, and flour, with a dusting of cornmeal for that classic texture and subtle crunch. The slow griddle method is what sets these apart from anything you'd pull from a plastic sleeve — no oven required, just patience and low heat. Splitting them with a fork rather than a knife is the secret move that unlocks all those irregular pockets, perfect for catching melted butter or jam. These are as comforting and crowd-pleasing as a breakfast staple gets, with zero heat or irritants to worry about.
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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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