Vegan English Muffins

It can be hard to find English muffins that are accidentally vegan in my area, so I decided to make my own instead! These homemade vegan English muffins are soft and spongy on the insides yet have a delightfully crunchy exterior, especially when toasted. 

I love serving mine with vegan breakfast sausage patties and vegan cheese for a quick yet satisfying breakfast.  They also go well with sweet spreads, like jam and chocolate hummus! 

💚Why you will love this recipe 

• A highly versatile bread that goes well with both sweet and savory toppings 
• Easy to make and requires no kneading 
• No starter is needed, as yeast will be used 
• Store well and are freezer-friendly 

🌾What you will need 

📃Ingredients notes and substitution 

• Bread flour - I love using bread flour as it gives more chew to the English muffins. All-purpose flour and a 1:1 gluten-free blend can be used instead. 
• Instant yeast - Can be substituted with active dry yeast, but it needs to be activated beforehand. First, heat your milk in the microwave until it is slightly warm, then add sugar and yeast. Allow the mixture to sit for 5-10 minutes or until yeast starts to bloom. 
• Milk - I am using soy milk, but other unsweetened and unflavored plant-based milk will also work. 
• Sugar - Any kind of granulated sugar can be used. 
• Cornmeal - Both white and yellow cornmeal will work. It can be substituted with semolina. 

🔪How to make 

Warm the liquid ingredients - Combine water, milk, and butter in a bowl. Heat the mixture in the microwave until warm, around 100F/38C. Set aside. 

Making the dough - Combine flour, sugar, yeast, and salt into the stand mixer. Gently add in the milk and butter mixture. Mix it on low until a smooth batter forms, scraping the sides if necessary.

The dough should be tacky but not overly sticky. If the dough is too wet (like the texture of bubble gum), add more flour, a tablespoon at a time. 

*To make it without a stand mixer, combine all ingredients in a mixing bowl using a wooden spoon or silicon spatula.

Proofing - Cover muffin dough with a napkin or cling wrap. Place it in a warm spot, and allow it to sit for around an hour or until the dough doubles in size. 

Shaping - Gently punch down the dough. Using floured hands, grab a small handful of dough (around 70g/2.5 oz) and shape it into a disk 3 inches in diameter. Place it on a baking sheet/plate floured with cornmeal to prevent sticking. 

Repeat for the remaining dough, then sprinkle more cornmeal on the tops of the shaped disks. Cover, and let it proof for another 30 minutes. 

Cooking - Heat a lightly greased non-stick pan or cast-iron skillet over medium heat. Carefully place in uncooked muffins. Allow it to cook for 5-6 minutes on each side, or until they are nicely browned.

Baking (optional) - To ensure that English muffins are cooked properly, you can bake them in an oven preheated to 150C/300F for another 10 minutes. 

Serving - Allow vegan English muffins to cool down slightly before digging in! 

✅Helpful tips 

• Whole wheat version - Substitute ½ the amount of flour with whole wheat flour. 
• Using a stand mixer - I highly recommend using a stand mixer for this recipe, as the dough is quite sticky and moist. However, if you don’t own one, combine ingredients in a large mixing bowl using a wooden spoon or silicon spatula. 
• Longer rising time - After the dough doubles in size, you can cover it with cling wrap and refrigerate it for 6-24 hours before shaping. The longer you let it sit, the more the flavor develops. 
• Flour working surfaces and hands - As the dough is quite soft, it is recommended that you generously flour your working surface and hands when shaping the dough to prevent the dough from sticking.
• Adjusting the heat - Cook muffins over medium to medium-low heat. If the muffins are browning too quickly, lower the heat slightly. 
• Finish with baking - This is an optional step, but I highly recommend baking English muffins if you have time. This will produce perfectly cooked muffins that are NOT doughy on the insides. 
• Splitting muffins - To maximize the nooks and crannies, slice the muffins with a serrated knife. Alternatively, split them open with a fork. This video on splitting English muffins might be helpful. 

🥜Serving suggestions 

Before serving your vegan English muffins, I recommend slicing them in halves and toasting them, either in a toaster, oven, or in a pan on a stove. Here are some of my favorite ways to serve them: 

Jams and spreads - The most basic version is to slather on some vegan butter and jam. However, you can get creative and use other spreads like tofu ricotta, cookie dough hummus, paprika hummus, and vegan cream cheese. 

Nut butter - Top your English muffins with your favorite nut butter. My go-to's are peanut butter and coconut almond butter. 

Breakfast sandwich - Toast your English muffins, and fill them with silken tofu scramble, seitan bacon, smashed avocado, and vegan cheese. 

Mini pizzas - Split your vegan English muffins in half and layer on some marinara sauce or tomato sauce, slices of seitan Italian sausages, vegan shredded cheese, and any other topping you like. Broil them in the oven until the cheese turns melty and gooey. 

Vegan big breakfast  - To make a satisfying and filling breakfast or brunch, pair your toasted muffins with baked beans, vegan andouille sausages, grilled mushrooms and tomatoes, and a cup of coffee! 

❄️Storing suggestions 

Vegan English muffins can be kept in an airtight container at room temperature for up to 4 days. They are freezable too and can be frozen for up to 3 months. 

Allow frozen English muffins to thaw overnight in the fridge. You can then proceed with heating them in the microwave, oven, or toaster. 

❔Commonly asked questions