Mustard Free English Muffins (Stovetop)

Homemade English muffins have a magic that store-bought versions can never quite replicate, and cooking them entirely on the stovetop makes the whole process surprisingly approachable. The ingredient list is refreshingly short — just milk, yeast, flour, butter, and a few pantry staples — so there's no need to scrutinize labels or worry about hidden condiment derivatives sneaking into your breakfast. That touch of baking soda alongside the yeast is what gives these muffins their signature lift and slight tang, while the cornmeal dusting creates that iconic slightly crisp, golden crust on each flat face. The real payoff comes when you fork-split them after cooling: all those irregular nooks and crannies are exactly what you want for catching melted butter or jam. Low and slow is the key on the stovetop — patience at that heat setting means the centers cook through gently while the outside develops deep, even color without burning. These are the kind of muffins that make a weekend morning feel genuinely special, and once you've made a batch from scratch, it's hard to go back.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →