Stovetop English Muffins

Faith Kennedy
Servings

8

Calories

182

Cuisine

American

Category

Breakfast

These homemade English muffins are soft on the inside, lightly crisp on the outside, and cooked entirely on the stovetop. Using a cast-iron skillet keeps the heat steady and creates those classic nooks and crannies. Simple, comforting, and perfect for breakfast sandwiches or a toasted butter-and-jam moment.

Ingredients

    Tools

    • No. 8 Lancaster Griddle

    Ingredients

    • 1 cup warm milk (about 110°F)
    • 2¼ teaspoons active dry yeast (1 packet)
    • 1 tablespoon sugar
    • 2½ cups all-purpose flour
    • 1 teaspoon salt
    • 1 tablespoon melted butter or oil
    • Cornmeal (for dusting)

    Directions

    1. Activate the yeast by mixing the warm milk, yeast, and sugar together. Let sit for 5–10 minutes until foamy.
    2. In a separate bowl, stir in flour, salt, and butter. Mix until a soft dough forms. Knead lightly 2–3 minutes (or mix until smooth).
    3. For the first rise, cover and let rise 1 hour, until doubled.
    4. Roll the dough to about ¾-inch thick. Cut into rounds (cup or biscuit cutter) and dust both sides with cornmeal.
    5. For the second rise, let rest 20–30 minutes.
    6. Heat the cast iron griddle on low to medium heat. Cook muffins 5–6 minutes per side, covered, until golden and cooked through (internal temp ~200°F if checking).
    7. Cool completely, then split with a fork if serving with butter, jam or other toppings.

    These homemade English muffins are soft on the inside, lightly crisp on the outside, and cooked entirely on the stovetop. Using a cast-iron skillet keeps the heat steady and creates those classic nooks and crannies. Simple, comforting, and perfect for breakfast sandwiches or a toasted butter-and-jam moment.

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