Hazelnut Free English Muffins (Stovetop)
Homemade English muffins have a way of making any morning feel like a genuine occasion, and this stovetop version delivers all those coveted nooks and crannies without ever turning on the oven. The ingredient list is refreshingly simple — milk, flour, yeast, butter, and a touch of baking soda — so you never have to second-guess what's hiding in the dough. For anyone navigating tree nut allergies, store-bought English muffins can be a minefield of shared-facility warnings, but making them from scratch puts you fully in control of every single ingredient. The cornmeal dusting gives the exterior that signature slightly gritty crust, while the fork-split technique keeps the interior beautifully rough and textured, perfect for catching melted butter or jam. Cooking them low and slow in a dry skillet is the real trick here — patience at that heat level means the centers cook through completely before the outside over-browns. These are the kind of rolls that disappear fast, so consider doubling the batch right from the start.
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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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