Mustard Free Classic English Muffins
There is something deeply satisfying about pulling a batch of homemade English muffins off a cast iron skillet, especially when you know exactly what went into them. Store-bought versions often contain hidden condiment-adjacent ingredients or are processed on shared lines with mustard-containing products, making label-reading a frustrating chore. This recipe keeps things beautifully simple — just milk, butter, sugar, salt, yeast, flour, and cornmeal — so you can enjoy every bite without second-guessing the ingredient list. The low-and-slow skillet method is what makes these truly special, building a deep golden crust on both flat faces while the interior stays soft and airy. Patting the dough by hand rather than rolling it preserves all those gas bubbles that create the legendary nooks and crannies, and splitting them with a fork instead of a knife opens up that irregular, craggly texture perfectly. Toasted and topped with butter, jam, or a poached egg, these are the kind of breakfast that makes waking up early feel completely worth it.
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Learn more →Ingredients
8 servings
- 1 cup whole milk
- 1 tbsp unsalted butter
- 1 tbsp granulated sugar
- 1 tsp fine salt
- 2 ¼ tsp active dry yeast (1 standard packet)
- ¼ cup warm water (105–110°f / 40–43°c)
- 3 cups all-purpose flour, plus more for dusting
- ¼ cup fine cornmeal, for dusting
Instructions
- 1
Combine the milk, butter, sugar, and salt in a small saucepan over medium-low heat, stirring occasionally, until the butter melts and the mixture reaches about 110°F (43°C) — warm to the touch but not hot. Remove from heat.
- 2
Stir the yeast into the warm water in a large mixing bowl and let stand for 5 minutes, until foamy and fragrant.
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