Vegetarian Classic English Muffins

There is something deeply satisfying about pulling a batch of homemade English muffins off a cast iron skillet, golden and fragrant, knowing you made them entirely from scratch. The dough comes together with whole milk, butter, flour, and a touch of sugar — simple pantry staples that happen to be completely meat- and animal-byproduct-free in any meaningful sense, making this an easy win for plant-curious and vegetarian households alike. The real magic here is in the technique: keeping the dough soft and sticky, patting rather than rolling, and splitting with a fork instead of a knife to coax out those legendary nooks and crannies. Those little pockets are what make a homemade English muffin worth every minute — they catch butter and jam in a way a store-bought version simply cannot replicate. Cooking them low and slow on a griddle rather than baking in an oven gives the crust that characteristic chew and deep golden color without drying out the interior. Once you've made these once, reaching for a plastic-wrapped supermarket pack is going to feel like a serious step down.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →