Breastfeeding Friendly English Muffins (Stovetop)
Warm, golden, and full of those signature nooks and crannies, these stovetop English muffins are the kind of homemade project that feels genuinely rewarding. Made with whole milk, real butter, and a simple yeast dough, they deliver real nutritional substance — exactly what you want when your body is working hard to nourish a baby. The whole-milk base adds richness and a little extra fat, which matters when you're keeping your own energy and calorie intake up throughout the day. There's something deeply satisfying about a breakfast you made from scratch, and toasting one of these with butter or a smear of something sweet hits differently than anything from a plastic bag. The stovetop method means no oven required, so you can get these done without heating up the whole kitchen — a small but real win when you're already running on limited sleep. Fork-splitting them at the end is the move that unlocks all those beautiful pockets, perfect for catching whatever you pile on top.
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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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