Emulsifier Free English Muffins (Stovetop)
Homemade English muffins are one of those kitchen projects that feel far more impressive than the effort actually involved, and the stovetop method means you don't even need to turn on your oven. Store-bought versions almost always contain added emulsifiers and dough conditioners to extend shelf life and improve texture artificially — this recipe skips all of that, relying instead on yeast, a short knead, and a patient rise to build structure naturally. The ingredient list is refreshingly short: whole milk, flour, butter, yeast, and a pinch of baking soda are really all you need. Cooking them low and slow in a dry skillet gives each muffin those signature golden, slightly crisp faces while keeping the interior soft and airy. The fork-split finish is non-negotiable — it tears along the natural grain of the dough and exposes all those uneven nooks that soak up butter or jam so perfectly. These are genuinely better than anything you'll find wrapped in plastic at the grocery store, and you'll know exactly what went into every single one.
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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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