Pistachio Free English Muffins (Stovetop)
Homemade English muffins cooked entirely on the stovetop are one of those small kitchen victories that feel wildly impressive for how straightforward the process actually is. The dough comes together with pantry staples — flour, milk, yeast, butter, and a pinch of baking soda — so there's no mystery about what's going into your breakfast. Store-bought versions can be a real gamble when you're navigating nut-free eating, since shared production lines and vague labeling make even simple items feel risky. Making them at home puts you in complete control of every ingredient from start to finish. The cornmeal dusting gives the outside that signature slightly gritty crust, while the fork-split technique preserves all those legendary nooks and crannies that soak up butter or jam like a dream. Low-and-slow heat in a dry skillet does all the work of an oven, developing a deep golden crust without any special equipment. Once you've had one fresh off the griddle, the packaged version is going to have a hard time competing.
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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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