High Fructose Corn Syrup Free English Muffins (Stovetop)
Homemade English muffins are one of those kitchen projects that feel impressive but are genuinely approachable, and the stovetop method means you don't even need to turn on your oven. The ingredient list is refreshingly short and straightforward — whole milk, flour, yeast, butter, and a pinch of baking soda — so you know exactly what's going into every bite. That matters a lot when store-bought versions so often sneak in sweeteners and additives that have no business being in a simple breakfast staple. Here, the only sugar is a single teaspoon used to activate the yeast, keeping things clean without sacrificing any of that classic flavor. The cornmeal dusting gives the exterior that signature slightly gritty crust, while the fork-split technique preserves all those gorgeous nooks and crannies that soak up butter like a dream. Cooking them low and slow in a dry skillet develops a deep golden crust without burning, and the result is genuinely better than anything wrapped in plastic at the grocery store. Once you've made a batch, going back to the packaged kind is going to feel like a real step down.
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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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