Cinnamon Free English Muffins (Stovetop)

There is something deeply satisfying about making English muffins entirely from scratch, especially when you know exactly what went into every single one. These stovetop rounds come together with a short list of pantry staples — milk, yeast, flour, butter — and no oven required, which makes the whole process feel almost surprisingly approachable. The cornmeal dusting gives the exterior that signature slightly gritty crust, while the fork-split technique at the end protects all those irregular nooks and crannies that soak up butter or jam so perfectly. For anyone navigating a sensitivity to warming spices, store-bought English muffins and packaged breads can be a minefield of hidden flavorings and shared production lines — this recipe sidesteps all of that with total ingredient transparency. The low-and-slow skillet method is the real secret here, giving the dough time to cook through gently without burning the outside before the inside sets. Once you pull these off the griddle and let them cool just enough to handle, the fork-split reveal is genuinely one of the most rewarding moments in home baking.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →