Pregnancy Friendly English Muffins (Stovetop)
Homemade English muffins are one of those kitchen projects that feel genuinely rewarding, and the stovetop method means you don't even need to turn on the oven. The dough comes together with simple, wholesome ingredients — whole milk, real butter, flour, and yeast — so you know exactly what's going into every bite, which matters a lot when you're eating for two. During pregnancy, store-bought breads can come with a long list of preservatives and additives that are easy to avoid when you're making things from scratch at home. The slow, low-heat cooking on a skillet or griddle gives each muffin a beautifully golden crust while keeping the inside soft and pillowy — perfect for toasting and loading up with whatever sounds good that day. Splitting them with a fork rather than a knife is the move that unlocks all those signature nooks and crannies, ready to catch butter, jam, or a runny egg. These freeze well too, so a single batch can keep you stocked with a satisfying, homemade breakfast option all week long.
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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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