Brazil Nut Free English Muffins (Stovetop)
Homemade English muffins have a reputation for being fussy, but this stovetop version proves they're completely manageable with a bowl, a skillet, and a little patience. The dough comes together from pantry staples — flour, milk, yeast, butter, and a pinch of baking soda — so there's no mystery about what's going into your breakfast. That baking soda is actually the quiet hero here, working alongside the yeast to create the open, irregular crumb that makes those legendary nooks and crannies possible. Cooking them low and slow in a dry skillet gives each muffin a deeply golden, almost caramelized crust on both flat sides while the interior stays soft and chewy. The cornmeal dusting adds a subtle crunch and that classic texture you'd recognize from any bakery counter. Splitting them with a fork rather than a knife is the move — it tears along the natural air pockets instead of slicing through them, so every nook is ready to catch melted butter or jam. Store-bought options can come with long ingredient lists and shared-facility concerns, but this recipe keeps things clean and simple from start to finish.
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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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