Eggless English Muffins (Stovetop)
Homemade English muffins have a reputation for being fussy, but this stovetop version proves they're completely approachable with just a handful of pantry staples. The dough comes together with whole milk, yeast, flour, butter, and a touch of baking soda — no eggs required at any stage, so there's no substituting or second-guessing involved. After a simple rise, the rounds get dusted in cornmeal and cooked low and slow in a dry skillet, which is exactly how that signature crisp, golden crust develops. The real magic happens when you fork-split them after cooling — that technique tears open all the nooks and crannies that make a toasted English muffin so irresistible. Store-bought versions often sneak in ingredients you don't need or want, so making your own means you know exactly what's in every bite. These are genuinely satisfying straight off the rack, but they're absolutely next-level toasted with butter or loaded up with your favorite toppings.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!