Turmeric Free English Muffins (Stovetop)
Homemade English muffins cooked entirely on the stovetop are one of those kitchen projects that feel far more impressive than the effort actually involved. The dough comes together with just milk, flour, yeast, butter, and a few pantry staples, then gets a slow cook in a dry skillet that creates those signature golden, cratered faces. For anyone navigating a sensitivity to certain spices and additives, store-bought versions can be a minefield — colorings, flavor blends, and anti-caking agents have a way of sneaking into packaged breads. This recipe keeps things completely clean and straightforward, so you know exactly what's in every bite. The cornmeal dusting adds a subtle crunch to the crust, while the fork-split technique at the end is the real secret to getting all those nooks and crannies that soak up butter so perfectly. Let them cool just long enough before splitting, and you'll have a genuinely bakery-worthy result right from your own kitchen.
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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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