Pork Free English Muffins (Stovetop)

Total time2 hr 20 min

Prep time20 min

Cook time30 min

4.7

(5)

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 just milk, flour, yeast, butter, and a touch of baking soda, so every ingredient is straightforward and easy to verify — no mystery additives or processed fillers to second-guess. Cooking them low and slow in a dry skillet is the real secret here, giving each muffin that deeply golden, slightly crisp exterior while keeping the inside soft and airy. The cornmeal dusting adds a subtle texture and a little rustic charm that store-bought versions rarely get right. Splitting them with a fork rather than a knife is a small step that makes a huge difference, unlocking all those uneven pockets that soak up butter or jam so perfectly. Whether you stack them with eggs and cheese or simply toast them and let the butter melt in, these are the kind of from-scratch results that are genuinely hard to go back from.

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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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