Turkey Free Classic English Muffins
Few breakfast staples deliver the same satisfaction as a homemade English muffin, and this from-scratch version is genuinely worth the effort. The dough comes together with pantry basics — milk, butter, flour, yeast — and the whole process is more approachable than it looks. What makes these special is the technique: patting the dough by hand instead of rolling it preserves all those gas bubbles, and splitting with a fork rather than a knife tears open the famously craggy interior that catches butter and jam so perfectly. Cooking them low and slow on a cast iron skillet gives each muffin that signature deep golden crust without any oven required. For anyone navigating poultry-free eating, this recipe is a natural fit — every ingredient is straightforward dairy and pantry staples, with zero hidden meat-based additives to worry about. The result is a stack of soft, chewy, nook-filled muffins that put anything from a plastic sleeve to shame.
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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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