Homemade English Muffins (Easy No-Oven Recipe)
These soft, fluffy homemade English muffins are cooked right on the stovetop and require no oven. Perfect for breakfast sandwiches, toast, or slathered with butter and jam.
Ingredients
- 1 cup warm milk about 110°F
- 2¼ teaspoons active dry yeast 1 packet
- 1 tablespoon sugar
- 2 tablespoons melted butter
- 1 teaspoon salt
- 3 cups all-purpose flour
- Cornmeal for dusting
Instructions
- In a large bowl, combine warm milk, yeast, and sugar. Let sit for 5 minutes until foamy.
- Stir in melted butter and salt.
- Add flour one cup at a time until a soft dough forms.
- Knead for about 5 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
- Roll dough to ½-inch thickness on a floured surface.
- Cut into rounds using a biscuit cutter or glass.
- Sprinkle cornmeal on both sides and place muffins on parchment paper. Cover and rest 20 minutes.
- Heat a skillet over medium-low heat.
- Cook muffins for 5–6 minutes per side until golden and cooked through.
- Cool completely, then split with a fork before toasting.
Notes
For best texture, split English muffins with a fork instead of a knife to keep the nooks and crannies
- Carbohydrates: 22g
- Protein: 4g
- Fat: 3g