Beef Free English Muffins (Stovetop)
Homemade English muffins have a way of making even a regular morning feel like a special occasion, and this stovetop version delivers every bit of that magic without ever turning on the oven. The dough comes together with just a handful of pantry staples — milk, flour, yeast, butter, and a touch of baking soda — and the result is a soft, chewy muffin with a beautifully golden crust and all those signature nooks and crannies inside. Cooking them low and slow in a dry skillet is the real secret here, giving each side time to develop that deep, toasty color while the center cooks through gently. The fork-split technique at the end is a small but important step that protects the irregular, porous interior — the kind that soaks up butter or jam in the best possible way. Since every ingredient in this recipe is straightforward and plant or dairy-based, there's no need to scan labels or second-guess what's in your breakfast. Whether you're toasting them for eggs Benedict, piling on nut butter, or eating them plain and warm off the rack, these are genuinely hard to stop at just one.
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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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