MSG Free English Muffins (Stovetop)
Homemade English muffins are one of those kitchen projects that feel ambitious but are genuinely approachable, and the stovetop method means you don't even need to turn on the oven. The dough comes together with just a handful of pantry staples — milk, flour, yeast, butter, and a pinch of baking soda — so you know exactly what's going into every batch. That simplicity is a real win when you're trying to avoid the flavor enhancers and additives that sneak into so many packaged breads and store-bought muffins. 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 or jam like a dream. Cooking them low and slow in a dry skillet develops a deep golden crust without burning, and the baking soda in the dough helps create that characteristic chew and lift. These are the kind of muffins that make a weekend breakfast feel like a real occasion.
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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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