Carrageenan Free English Muffins (Stovetop)
Homemade English muffins have a way of making an ordinary morning feel genuinely special, and these stovetop rounds deliver every bit of that magic — golden, cratered, and begging for butter to melt into every nook and cranny. For anyone navigating carrageenan concerns, store-bought English muffins and the dairy products that often go into them can be a minefield of additive-heavy ingredients, but this recipe keeps things refreshingly clean. The dough comes together with whole milk, flour, yeast, butter, and a handful of pantry staples — nothing processed, nothing suspicious. Cooking them low and slow in a dry skillet rather than an oven is the real secret here, giving each muffin that signature flat, deeply browned crust while keeping the interior soft and airy. The fork-split technique at the end is non-negotiable if you want those legendary nooks, so resist the urge to grab a knife. These are the kind of muffins that make you wonder why you ever bought the packaged kind in the first place.
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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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