Seeds Free English Muffins (Stovetop)
Homemade English muffins have a charm that no store-bought version can quite match, and making them on the stovetop means you don't even need to turn on the oven. The dough comes together with pantry staples — flour, milk, yeast, butter — and a slow cook in a dry skillet coaxes out that signature golden crust with a soft, airy interior. For anyone navigating a seeds-free diet, packaged English muffins can be a minefield of sesame, poppy, or other seed-based coatings hiding in plain sight; this recipe sidesteps all of that entirely. The cornmeal dusting gives you that classic slightly gritty exterior without a single seed in sight, and every ingredient here is straightforward and easy to verify. The fork-split technique at the end is the real secret weapon — it tears open all those gorgeous nooks and crannies that soak up butter or jam like a dream. These are the kind of breakfast muffins that make a slow weekend morning feel genuinely special.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!