Pecan Free English Muffins (Stovetop)
There is something deeply satisfying about making English muffins entirely on your stovetop, no oven required. The dough comes together with just milk, flour, yeast, butter, and a pinch of baking soda, so you know exactly what's going into every batch — no mystery ingredients, no shared-facility concerns. A slow, low-heat cook in a dry skillet is what gives these muffins their signature golden crust and pillowy interior, and the cornmeal dusting adds just the right amount of texture and subtle crunch. The fork-split finish is the real secret weapon here, tearing open all those gorgeous nooks and crannies that soak up butter or jam like a dream. These are the kind of muffins that make a weekend morning feel genuinely special, and once you've made them from scratch, the store-bought version just won't cut it anymore.
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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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