Almond Free English Muffins (Stovetop)
Homemade English muffins have a reputation for being fussy, but this stovetop method proves they're completely approachable with just a handful of pantry staples. The dough comes together with whole milk, flour, butter, and yeast, then gets cooked low and slow in a dry skillet — no oven required. That gentle heat is what creates the deep golden crust and the soft, airy interior that store-bought versions can never quite replicate. Splitting them with a fork rather than a knife is the secret move here, tearing open all those signature nooks and crannies that catch melted butter or jam so perfectly. For anyone navigating tree nut allergies, packaged English muffins can be a minefield of shared-facility warnings, so making your own from scratch puts you fully in control of every ingredient. The cornmeal dusting adds a subtle crunch to the exterior and keeps the dough from sticking without complicating the flavor. These are genuinely one of the most satisfying things you can make on a weekend morning.
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Learn more →Ingredients
8 servings
- 1 cup whole milk
- 2 tsp active dry yeast
- 1 tsp granulated sugar
- 2 cups all-purpose flour, plus more for dusting
- ¾ tsp fine salt
- ¼ tsp baking soda
- 1 tbsp unsalted butter, melted and cooled
- 3 tbsp fine cornmeal, for dusting
Instructions
- 1
Warm the milk in a small saucepan over low heat until it reaches 105–110°F (40–43°C) — it should feel warm but not hot on your wrist. Remove from heat, sprinkle in the yeast and sugar, stir briefly, and let stand for 5–10 minutes until foamy.
- 2
Whisk the flour, salt, and baking soda together in a large mixing bowl. Pour in the yeast mixture and the melted butter, then stir with a wooden spoon or rubber spatula until a shaggy, slightly sticky dough forms — it will be softer than bread dough and will not fully pull away from the bowl.
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