Seed Oil Free English Muffins (Stovetop)
Homemade English muffins are one of those kitchen projects that feel far more impressive than the effort actually involved, and this stovetop version delivers the real deal — golden, cratered rounds with genuine nooks and crannies built right in. What makes this recipe stand out for anyone avoiding industrial seed oils is how clean and straightforward the ingredient list is: whole milk, flour, yeast, a touch of butter, and a few pantry staples. No canola, no soybean oil, no mystery shortenings hiding in a store-bought package. The dough comes together with a wooden spoon, rises on the counter, and cooks entirely in a dry skillet — no greased pan, no sprays, nothing you didn't put there yourself. That low-and-slow skillet method is the secret to the deep golden crust and fully cooked interior, and the fork-split finish tears open all those beautiful air pockets that make a proper English muffin worth eating. Toasted and topped with real butter, these are genuinely hard to beat on a weekend morning.
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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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