My love for English muffins runs deep! A toasted English muffin covered in butter and strawberry jam was my favorite breakfast growing up. It’s pretty unfortunate that vegan English muffins are kind of scarce. Sorry to be a bearer of bad news: but lots of popular brands contain dairy products. There are vegan brands out there (try Dave’s Killer Bread, Ezekiel, and Trader Joe’s muffins), but I know these aren’t available everywhere. So I decided it was time to come up with a homemade vegan English muffin recipe. And guess what? They were WAY better than any store-bought English muffin I’d ever had (including both vegan and non-vegan ones).
What You’ll Need
Non-dairy milk. Just about any variety of unsweetened and unflavored non-dairy milk should work just fine. Try soy milk, almond milk or cashew milk.Active dry yeast.Sugar. Use organic sugar to keep the recipe vegan.Flour. The recipe calls for all-purpose wheat flour. Whole wheat flour, whole wheat pastry flour, bread flour, and spelt flour should all work fine as well.Salt.Vegan butter. This is normally sold near the regular butter at the supermarket. Look for brands like Earth Balance and Miyoko’s.Cornmeal. Yellow or white cornmeal can be used. You could also substitute semolina flour.
How to Make Vegan English Muffins
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Warm your milk up to 100°F to 110°F. Don’t go much outside this zone — milk that’s too hot will kill your yeast, and if it’s too cool your dough will take longer than usual to rise. Whisk the sugar and yeast into the milk then set the mixture aside for a few minutes, until it becomes frothy.While the milk mixture sits, whisk your flour and salt together in a large bowl.Add your milk mixture to your dry ingredients, along with some melted (and cooled) vegan butter. Stir everything together to form a dough.Turn the dough onto a lightly floured surface and knead it for 5 to 8 minutes, until the surface is relatively smooth and the dough is elastic.
Place the dough into a lightly oiled bowl and cover it with a damp tea towel. Let it rise for 1 to 2 hours, until it has about doubled in size. The amount of time it takes for the dough to rise will depend on the air temperature — warmer dough rises faster!
Turn the dough onto a lightly floured surface once again, and use a lightly floured rolling pin to roll it to about ½ inch thick.Use a large biscuit cutter to cut your dough into 3 ½ inch circles. Don’t have a biscuit cutter? You can do it by hand using a round template (such as a small bowl or large drinking glass) and knife, but be careful not to overwork the dough!Place some cornmeal on a plate and dip each side of your dough rounds in it, then transfer them to a parchment paper-lined baking sheet. Cover the sheet with a damp towel and let the muffins rise until they become puffy, about 30 minutes.
Lightly butter a large nonstick skillet or griddle and heat it up over medium heat. Once it’s hot, add a few dough rounds (as many as you can fit without crowding) and cook the muffins until they’re fluffy and lightly browned on the tops and bottoms. Your muffins will puff up and reduce a bit in diameter as they cook.
Let your vegan English muffins cool for a few minutes on a cooling rack, then fork-split them by inserting a fork into the edges about halfway through the thickness of each muffin. Do this all the way around the muffins — this will allow you to easily pull them apart by hand when you’re ready to toast and serve them!
Shelf-Life & Storage
Homemade vegan English muffins will keep in a sealed bag or container at room temperature for about 4 days or in the freezer for about 2 months.
More Vegan Yeast Breads
Vegan NaanVegan Dinner RollsOlive Rosemary FocacciaVegan DoughnutsWhole Wheat Pizza DoughVegan Cinnamon Rolls
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