Nutmeg Free English Muffins (Stovetop)
There is something deeply satisfying about making English muffins entirely from scratch, especially when you realize how straightforward the process actually is. These stovetop rounds come together with pantry staples — milk, flour, yeast, butter, and a pinch of baking soda — so you know exactly what went into every bite. The cornmeal dusting gives the exterior that signature slight crunch, while the fork-split interior reveals all those glorious nooks and crannies that soak up butter or jam like a dream. Cooking them low and slow in a dry skillet rather than an oven is the real trick here, coaxing a deep golden crust without drying out the soft, chewy middle. For anyone navigating spice sensitivities, this recipe is refreshingly clean — no warm spice blends, no hidden seasonings, just honest ingredients doing honest work. They are wonderful fresh off the rack, but they also toast beautifully the next morning, making a batch well worth the effort.
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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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