Peanut 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. Store-bought versions can be a real concern when you're avoiding peanuts, since shared production lines and vague labeling make it hard to feel confident about what's actually in the bag. Making them from scratch with a short list of straightforward pantry staples puts you completely in control of every ingredient that goes into the dough. The technique here is what sets these apart: a soft, slightly sticky dough cooked low and slow on a cast iron skillet rather than baked in an oven, which builds that signature chewy crust and pillowy interior. Dusting with cornmeal before cooking adds a subtle crunch to the flat faces that you just don't get from anything out of a plastic sleeve. The fork-splitting step at the end isn't just a fun trick — it actually tears along the natural crumb structure to expose all the texture that makes these so irresistible toasted. Once you've made a batch, going back to the store-bought version is going to feel like a serious downgrade.

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