Honey Free English Muffins (Stovetop)
There is something deeply satisfying about making English muffins from scratch, especially when you realize the stovetop does all the heavy lifting — no oven required. The dough comes together with whole milk, yeast, a touch of sugar, and melted butter, then gets cooked low and slow in a dry skillet until each side develops that signature deep golden crust. The baking soda in the dough works alongside the yeast to give you those legendary nooks and crannies, which means every split muffin is basically a butter trap in the best possible way. Many store-bought versions sneak in honey or other sweeteners to extend shelf life, so baking your own is the cleanest way to know exactly what went into the batch. Granulated sugar is the only sweetener here, used just to activate the yeast, so the final muffin is completely free of any bee-derived ingredients. The cornmeal dusting adds a subtle crunch to the exterior that makes these taste even more like the real deal. Fork-split them while still slightly warm and watch the steam rise — it's one of those small kitchen moments that makes the whole process worth it.
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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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