Carrageenan Free Classic English Muffins

Homemade English muffins are one of those kitchen projects that feel ambitious but deliver an almost unfair reward for the effort involved. The crumb is open and irregular in the best possible way — full of the nooks and crannies that soak up butter and jam like nothing a plastic-wrapped store version could ever manage. That store-bought convenience comes at a cost, though, since many commercial English muffins rely on carrageenan and other additives as texture stabilizers, making label-reading a frustrating habit. This recipe keeps things beautifully simple: whole milk, butter, flour, yeast, and a dusting of cornmeal are genuinely all you need. The low-and-slow skillet method is what sets these apart — cooking them on the stovetop rather than in an oven gives each muffin those signature flat, deeply golden faces while keeping the interior soft and springy. The fork-split technique at the end isn't just charming; it actually tears along the natural crumb structure to reveal every last crevice. Once you've toasted one of these fresh from your own cast iron pan, the store shelf is going to feel like a very distant memory.

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