Tree Nut Free English Muffins (Stovetop)
Homemade English muffins have a reputation for being fussy, but this stovetop method proves they're completely approachable with just a handful of pantry staples. The dough comes together with whole milk, flour, butter, and a touch of baking soda, then gets cooked low and slow in a dry skillet until each side develops that signature deep golden crust. No oven required, which means you're not waiting around for a preheat — just a patient skillet and a little time. The cornmeal dusting is the secret weapon here, giving the exterior that slightly gritty, bakery-style texture that makes every bite feel legit. And the fork-split finish is non-negotiable: those torn edges create the nooks and crannies that soak up butter or jam in the most satisfying way. For anyone navigating tree nut allergies, store-bought English muffins can be a minefield of shared-facility warnings, so making them from scratch with these clean, simple ingredients is genuinely worth the effort. Once you taste one warm off the rack, going back to the packaged version is going to feel like a real step down.
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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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