Fructose Free Classic English Muffins

Homemade English muffins are one of those kitchen projects that feel almost magical — a soft, golden round cooked entirely on the stovetop, with a tender crumb full of the nooks and crannies that make every bite worth it. Managing fructose intake often means scrutinizing store-bought breads for high-fructose corn syrup, honey, or fruit-derived sweeteners that sneak into commercial loaves, but this recipe keeps things refreshingly straightforward. The only sweetener here is a single tablespoon of granulated sugar, which feeds the yeast during proofing and contributes very little to the finished muffin itself. Whole milk, butter, flour, salt, and yeast round out the ingredient list — nothing hidden, nothing unnecessary. The low-and-slow skillet method is the real secret, giving each muffin a deep, even crust without drying out the interior. Splitting them with a fork rather than a knife is a small step that makes a big difference, tearing open that open crumb structure so every topping settles right in. These are the kind of muffins that make you wonder why you ever bought the packaged kind.

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