Coconut 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 or jam in the best possible way. Store-bought versions often sneak in unexpected additives or are processed on shared lines with tropical oils, so making your own puts you fully in control of every ingredient. This dough comes together with pantry staples — milk, butter, flour, a little sugar and salt, and active dry yeast — nothing exotic, nothing to second-guess. The technique is what makes these special: a soft, sticky dough cooked low and slow on a cast iron skillet rather than baked in an oven, which gives you that signature chewy interior and deeply golden crust. Cornmeal dusting on both sides adds a subtle crunch and keeps the muffins from sticking, doing double duty on flavor and function. The fork-splitting step at the end is non-negotiable — it tears along the natural crumb structure and unlocks the open, honeycomb texture that a knife would just flatten. Once you've had one fresh off the griddle, the packaged version is going to feel like a serious downgrade.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →