Ginger Free English Muffins (Stovetop)
Homemade English muffins cooked entirely on the stovetop are one of those kitchen projects that feel far more impressive than the effort actually demands. The dough comes together with pantry staples — flour, milk, yeast, butter, and a pinch of baking soda — and the whole process is straightforward enough for a relaxed weekend morning. That dusting of cornmeal on both sides gives each muffin its signature slightly gritty crust, while the low-and-slow skillet cook develops a deep golden color without burning. The real magic happens when you fork-split them open: all those irregular nooks and crannies are exactly what a knife would destroy, and they're perfect for catching melted butter or jam. For anyone navigating a sensitivity to ginger, store-bought English muffins can be a surprisingly tricky aisle — some brands sneak spices or flavoring blends into the dough. Making them from scratch means you know exactly what went in, and nothing here will catch you off guard. These are genuinely better than anything wrapped in plastic, and once you've had one warm off the griddle, it's hard to go back.
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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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