Citrus Free Classic English Muffins

There is something deeply satisfying about pulling apart a homemade English muffin and watching all those nooks and crannies reveal themselves — the kind of texture that soaks up butter and jam in the best possible way. This recipe keeps things beautifully simple, relying on whole milk, a little butter, sugar, salt, yeast, and flour to build real flavor from scratch. For anyone navigating a citrus-free lifestyle, store-bought versions can be a quiet minefield of unexpected additives and flavorings, so making your own is genuinely the smarter move. The dough is intentionally soft and sticky, which is exactly what creates that open, airy crumb once it hits the skillet — resist the urge to add too much flour. Cooking low and slow on a cast iron griddle rather than baking in an oven is what gives these their signature flat, golden crust and fully cooked interior. The fork-splitting trick at the end is not just fun — it actually preserves the irregular surface that makes every bite so good. Once you've had one fresh off the griddle, the packaged version is going to feel like a serious downgrade.

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