Dairy Free English Muffins (Stovetop)

Total time2 hr 20 min

Prep time20 min

Cook time30 min

Cornmeal-dusted and cooked low and slow in a dry skillet, these stovetop muffins puff up into those famous nooks and crannies without ever seeing an oven. The dough comes together simply — flour, a touch of sugar, and yeast proofed until foamy — then gets a gentle knead and a full hour to rise into something soft and pillowy. Patting and cutting the rounds by hand keeps the texture rustic, and that long, patient sear on each side is what builds the deep golden crust and fully cooked interior, no fancy equipment required. Once cooled, a fork-split (never a knife) opens up all those craggy pockets that are perfect for soaking up whatever you pile on top. This one is a genuinely great fit for a dairy free kitchen, and it's satisfying enough to make on repeat once you've got the skillet timing down. Toast a split muffin the next morning and you'll wonder why you ever bought them from the store.

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Ingredients

8 servings

1 cup whole milk
Silk Original Soymilk, Gluten Free Silk Organic Unsweet Soy Milk - 64 fl oz Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain
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Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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