These homemade English muffins are fluffy on the inside with a light crisp on the outside. Made with non-irritating ingredients like all-purpose flour, low acid milk, and no citrus, they’re gentle on the stomach and acid-conscious. Toast them and top with almond butter or banana slices for a soothing, easy-to-digest meal or snack.

Ingredients Needed

¾ cup milk (180 ml): use low-fat dairy or unsweetened plant-based milk (like oat or almond)
½ cup water (120 ml): warm, helps activate yeast
2 tbsp granulated sugar: gentle natural sweetener
1 packet (7g) active dry yeast: creates rise and structure
3 cups all-purpose flour (360g): neutral and gentle for acid-sensitive diets
1 tsp salt: adds flavor without triggering acidity
3 tbsp unsalted butter, melted (42g): adds moisture without irritation
1 large egg, room temperature: helps bind and enrich
Cornmeal or semolina: for dusting and texture, reflux-safe

How to Make Low Acid English Muffins

Activate Yeast:
In a bowl, combine milk, water, and sugar. Warm in microwave to about 110°F—just warm, not hot. Stir in yeast and let sit 5–7 minutes until foamy.

Mix Dough:
In a mixing bowl, whisk flour and salt. Fit mixer with paddle attachment. In a separate bowl, mix egg and melted butter into the milk-yeast mixture. Pour wet mix slowly into the flour while mixing on low. Increase to medium-high and mix for 7 minutes, until dough is smooth and elastic.

First Rise:
Transfer dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place for about 1 hour, until doubled in size. Or refrigerate overnight and let sit out 1 hour before shaping.

Shape Muffins:
Transfer dough to a lightly floured surface. Pat down to just under 1 inch thick. Line two baking sheets with parchment paper and sprinkle with cornmeal or semolina. Use a 2½-inch round cutter to cut muffins. Re-roll scraps to use all dough. Transfer to baking sheets. Cover loosely and let rise 30 minutes until puffed.

Cook on Skillet:
Heat a skillet over medium. Sprinkle with cornmeal or semolina. Place 3–4 muffins in the skillet, cover, reduce heat to medium-low, and cook 6–8 minutes until golden underneath and dry on top. Flip and cook 6–8 more minutes. Adjust heat lower if needed to avoid overbrowning.

Finish and Serve:
Wipe pan clean, sprinkle with fresh cornmeal, and cook remaining muffins. Serve warm or let cool completely. Toast before serving for best flavor.

Recipe Tips

Use unsweetened oat or almond milk to keep these non-acidic
Do not overheat liquids—yeast dies above 120°F
Let the dough rise fully for a fluffy, gentle texture
Avoid overcooking—medium-low heat helps control browning
Toast and top with banana, almond butter, or mild jam for a reflux-safe meal

How to Store & Reheat

Room Temperature: Store in airtight container for up to 3 days
Fridge: Store up to 5 days, then toast before eating
Freezer: Freeze in a zip-top bag for up to 3 months. Defrost and toast directly from frozen

Nutrition Facts (Per Muffin – Approximate)

Calories: 139
Sodium: ~130 mg
Protein: 4 g
Fat: 4 g
Carbs: 22 g
Fibre: 1 g
Sugar: 2 g

FAQs

Are English muffins acidic?
Store-bought versions often contain acidic preservatives or vinegar. Homemade versions like this are low acid and reflux-friendly.

What’s the best flour for low acid muffins?
All-purpose flour is gentle and non-irritating. Avoid whole wheat or sourdough varieties which may be more acidic.

Can I make these without dairy?
Yes. Use unsweetened oat or almond milk and plant-based butter for a dairy-free, low acid version.

Do I need cornmeal?
No, but it adds that classic texture. You can also use semolina or skip entirely if sensitive.

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