Mushroom Free English Muffins (Stovetop)
Homemade English muffins have a way of making any morning feel like a special occasion, and this stovetop version delivers those iconic nooks and crannies without ever turning on the oven. The dough comes together with pantry staples — milk, flour, butter, yeast — so there's nothing mysterious hiding in the ingredient list, which is a genuine relief when you're navigating a diet that requires careful label-reading at the grocery store. A dusting of fine cornmeal on both sides gives each muffin that slightly gritty, toasty exterior you'd expect from the best bakery versions. Cooking them low and slow in a dry skillet is the real secret: patience at that lowest heat setting means the centers cook through fully while the faces turn a deep, satisfying golden brown. The fork-split finish at the end is non-negotiable — it tears open all those airy pockets that soak up butter or jam like a dream. These are completely free of fungi-derived ingredients, so you can load them up with your favorite toppings without a second thought.
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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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