Celery Free English Muffins (Stovetop)

Homemade English muffins have a reputation for being fussy, but this stovetop version proves they're completely within reach on any given morning. The dough comes together with pantry staples — flour, milk, yeast, butter, and a touch of baking soda — and the whole process happens right in a skillet, no oven required. That low-and-slow cook time on the griddle is what builds the deep golden crust while keeping the interior soft and full of those signature nooks and crannies. Speaking of nooks, the fork-split method at the end is non-negotiable — it tears rather than slices, preserving every little pocket that's just waiting to catch melted butter or jam. For anyone navigating hidden vegetable derivatives in store-bought breads, baking from scratch like this means you know exactly what went into every bite. The cornmeal dusting adds a subtle crunch to the exterior that honestly makes these better than anything wrapped in plastic at the grocery store. Once you've had one warm off the skillet, going back to the packaged version is going to feel like a real step down.

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