Cashew Free English Muffins (Stovetop)
Homemade English muffins have a reputation for being fussy, but this stovetop method proves otherwise — no oven required, just a skillet and a little patience. The dough comes together with pantry staples like all-purpose flour, whole milk, and a touch of butter, then gets a slow rise before hitting a dry griddle over low heat. That unhurried cook time is exactly what builds the deep golden crust and the soft, airy interior you want. The cornmeal dusting on both sides adds a subtle crunch and that classic texture you'd recognize anywhere. Splitting them with a fork rather than a knife is the move that protects all those nooks and crannies, which means more surface area for butter to pool into. For anyone navigating tree nut concerns, these are made entirely from scratch with straightforward ingredients — no packaged mixes or mystery additives to second-guess. Once you've had a warm one fresh off the griddle, the store-bought version is going to feel like a real downgrade.
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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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