Capsaicin Free English Muffins (Stovetop)
There is something deeply satisfying about pulling apart a homemade English muffin and watching all those nooks and crannies reveal themselves. This stovetop version skips the oven entirely, relying on a low, patient skillet to build that signature golden crust while keeping the inside soft and airy. The ingredient list is refreshingly short — milk, flour, yeast, butter, and a little baking soda — so there are no hidden spice blends or seasoning mixes to second-guess, which makes it a genuinely safe and stress-free bake. For anyone avoiding capsaicin, packaged English muffins can be a quiet minefield of "natural flavors" and shared production lines, but making them from scratch puts you fully in control. The cornmeal dusting is the secret weapon here, giving the exterior that slightly gritty, bakery-style texture that toasts up beautifully. Fork-split them right before serving to protect every last pocket, then pile on your favorite toppings without a second thought.
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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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