Walnut 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 pantry staples — flour, milk, yeast, butter, and a touch of baking soda — so you know exactly what is going into every batch. That baking soda is actually the quiet hero here, working alongside the yeast to create the signature open, chewy crumb that makes these so irresistible. Cornmeal dusting on both sides gives the exterior that classic slightly gritty crust with a gorgeous golden color. The low-and-slow skillet cook is the key to getting the inside fully set without burning the outside, and the fork-split finish at the end protects every last nook and cranny for butter to pool into. Store-bought versions can carry all kinds of unnecessary additives and cross-contact concerns, so pulling a batch of these off your own griddle is both cleaner and genuinely more delicious.
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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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