Rice Free English Muffins (Stovetop)
Homemade English muffins have a reputation for being fussy, but this stovetop version proves they're completely approachable with just a handful of pantry staples. The dough comes together with all-purpose flour, whole milk, yeast, and a touch of baking soda — no rice flour, no specialty blends, just straightforward ingredients that deliver a genuinely chewy, tender result. Cornmeal dusting on both sides gives the exterior that signature slightly gritty crust, while the fork-split technique at the end protects every last nook and cranny for maximum butter-pooling potential. Cooking them low and slow in a dry skillet means you don't even need to turn on the oven, which makes this feel almost too easy for how impressive the payoff is. These are the kind of muffins that make a weekend breakfast feel like a real occasion — toasted, stacked, or loaded up with eggs and something melty on top.
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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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