Pecan Free Classic English Muffins
There is something deeply satisfying about making English muffins from scratch, especially when you pull them off the griddle and see those perfectly golden, cornmeal-dusted faces staring back at you. The ingredient list here is refreshingly simple — milk, butter, flour, yeast, and a dusting of cornmeal — so there is no need to scan labels or worry about hidden tree nut ingredients sneaking into your breakfast. The real magic happens in the technique: patting the dough by hand instead of rolling it keeps all those gas bubbles intact, which is exactly what creates the legendary nooks and crannies once you split them open. Speaking of splitting, the fork method described in the recipe is a genuine revelation — it tears along the natural crumb structure in a way a knife simply cannot replicate. Cooking them low and slow on a cast iron skillet gives each muffin a deep, even crust on both sides while keeping the interior soft and airy. Toast one, load it with butter, jam, or a fried egg, and you will wonder why you ever bought the packaged kind.
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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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