Spice 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. This recipe keeps things beautifully simple — just milk, butter, sugar, salt, yeast, flour, and a dusting of cornmeal — so anyone avoiding spices can enjoy a classic breakfast staple without scanning labels or second-guessing store-bought versions. The dough is intentionally soft and sticky, which is exactly what gives these muffins their signature open, chewy interior once they hit the griddle. Cooking them low and slow on a cast iron skillet rather than baking them in an oven is the old-school technique that builds that deep golden crust on both flat faces. The fork-splitting step at the end is not just charming — it actually tears along the natural crumb structure to expose all the texture that makes butter and jam pool in the best possible way. These are the kind of muffins that make a slow weekend morning feel like a genuine occasion.
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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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