Xanthan Gum Free English Muffins (Stovetop)
Homemade English muffins have a reputation for being fussy, but this stovetop version proves they're completely approachable with just a handful of pantry staples. The dough comes together with whole milk, yeast, flour, butter, and a touch of baking soda — nothing unusual, nothing that needs a specialty aisle. That simplicity is exactly what makes this recipe a natural fit for anyone avoiding thickeners and stabilizers that sneak into so many commercial baked goods. Every ingredient here is straightforward and easy to verify, so you can bake with real confidence. The cornmeal dusting gives each muffin that signature slightly gritty crust, while the low-and-slow skillet cook develops a deep golden color and a fully set interior. The fork-split finish is non-negotiable — it tears open all those irregular nooks and crannies that soak up butter or jam in the best possible way. Once you've had one fresh off the griddle, the packaged version is going to feel like a serious downgrade.
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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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