Shellfish Free Classic English Muffins
There is something deeply satisfying about pulling apart a homemade English muffin and watching all those legendary nooks and crannies reveal themselves. This recipe is built entirely from pantry staples — milk, butter, flour, yeast, and a dusting of cornmeal — so there is absolutely nothing to second-guess when it comes to hidden seafood-derived additives or shared processing concerns that can sneak into store-bought versions. The dough is intentionally soft and sticky, which is exactly what creates that open, chewy interior once the muffins hit the skillet. Cooking them low and slow on a cast iron griddle gives each side a deep, toasty crust without drying out the middle. The fork-splitting technique at the end is not just a charming old-school move — it actually tears along the natural crumb structure to maximize those craggy surfaces that catch butter and jam so perfectly. These are the kind of muffins that make a weekend breakfast feel like a genuine event.
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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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