Chestnut 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. These stovetop rounds come together with pantry staples — milk, flour, yeast, butter, and a little baking soda — so you know exactly what went into every bite. For anyone navigating tree nut allergies or sensitivities, store-bought versions can be a minefield of shared-facility warnings, but this recipe keeps things refreshingly straightforward with zero ambiguity about the ingredient list. The cornmeal dusting gives the exterior that signature slightly gritty crust, while the low-and-slow skillet cook develops a deep golden color without an oven in sight. Splitting them with a fork rather than a knife is the move that unlocks all those irregular pockets, perfect for catching melted butter or a runny egg yolk. It's a genuinely rewarding bake that feels far more impressive than the effort involved.
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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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