Lupin Free English Muffins (Stovetop)
Homemade English muffins have a magic that no store-bought version can quite replicate, and making them on the stovetop means you don't even need to turn on the oven. The dough comes together with pantry staples — all-purpose flour, whole milk, yeast, and a touch of baking soda — so there's no mystery about what's going into your breakfast. That short list of ingredients is exactly what makes this recipe so reassuring for anyone navigating labels and trying to avoid additives or legume-based flour blends that sometimes sneak into commercial baked goods. The cornmeal dusting gives each muffin its signature slightly gritty crust, while the low-and-slow skillet cook develops that deep golden color and fully sets the interior. The real payoff comes when you fork-split them and reveal all those irregular nooks and crannies just waiting to catch melted butter or jam. It's a satisfying baking project that rewards patience with results that genuinely taste like they came from a good bakery — except you made them yourself, and you know exactly what's in every bite.
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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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