Shellfish Free English Muffins (Stovetop)
There is something deeply satisfying about making English muffins entirely from scratch, and the stovetop method means you do not even need to turn on the oven. The dough comes together with just milk, flour, yeast, butter, and a touch of baking soda, resulting in that classic chewy, airy crumb with all the nooks and crannies you want. Cooking them low and slow in a dry skillet gives each muffin a beautifully golden, almost caramelized crust on both flat sides, while the cornmeal dusting adds a subtle crunch and that unmistakable bakery texture. The fork-split technique at the end is the real secret — it tears rather than slices, preserving every little pocket that will soak up butter or jam. For anyone navigating shellfish allergies, homemade baked goods like this are a genuine relief since every single ingredient is straightforward and easy to verify. These are endlessly versatile, whether you are building a breakfast sandwich, toasting them for a quick snack, or serving them alongside eggs on a lazy 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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