Macadamia 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. This recipe keeps things beautifully simple, relying on pantry staples like whole milk, all-purpose flour, and active dry yeast to build real flavor and that signature open crumb. The cornmeal dusting is the secret weapon here, giving each muffin its classic slightly gritty crust and preventing any sticking on the griddle. Because everything is made from scratch with straightforward ingredients, there is zero guesswork about what went into your batch — no shared-facility concerns, no scanning labels for hidden surprises. The low-and-slow cast iron cooking method does the heavy lifting, developing a deep golden crust while the inside stays soft and airy. Splitting them with a fork rather than a knife is a small step that makes a huge difference, unlocking all that beautiful interior texture that a knife would just flatten. These are the kind of muffins that make weekend mornings feel like a genuine occasion.

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