Coconut 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 whole milk, active dry yeast, all-purpose flour, and a touch of melted butter, keeping things refreshingly straightforward with zero tropical oils or hidden additives to worry about. That small addition of baking soda alongside the yeast is what gives these muffins their signature open, airy crumb, and the cornmeal dusting creates that slightly crisp, toasty exterior you'd expect from a bakery batch. Cooking them low and slow on a dry griddle is the real secret — a gentle heat lets the centers cook through fully while the flat faces develop a deep, even golden color. The fork-split finish is non-negotiable: prying them apart rather than slicing preserves every last nook and cranny, which means more surface area for butter to pool and melt into. Whether you're toasting them for a weekend breakfast sandwich or just eating one warm off the rack, these are the kind of from-scratch results that make store-bought feel like a compromise.
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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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