Vegan English Muffins
Soft and chewy with a crusty exterior, these vegan English muffins are loaded with nooks and crannies to soak up your favorite spreads! This easy no-knead recipe is beginner-friendly and freezable, making it perfect for meal prep.
Servings: 8 muffins
Calories: 183kcal
Ingredients
- ¾ cup water
- ½ cup almond milk or another milk of choice
- 1 tablespoon vegan butter
- 2 ½ cups bread flour or all purpose flour*
- 1 tablespoon sugar
- 1 teaspoon instant yeast or active dry yeast (see notes)**
- ½ teaspoon salt
- 3 tablespoons cornmeal or semolina
Instructions
Making dough
- Combine water, milk, and butter in a bowl. Heat the mixture until warm, around 100°F(38°C). Set aside.
- Combine flour, sugar, yeast, and salt into the stand mixer. Gently pour in the milk and butter mixture.
- Mix it on low until a smooth batter forms, scraping the sides if necessary. The dough will be quite wet, but not overly sticky. Add more flour, a tablespoon at a time, if needed. (To make it without a stand mixer, combine all ingredients in a mixing bowl using a wooden spoon or silicon spatula.)
- 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 dough
- Flour the working surface and hands with cornmeal. Grab a small handful of dough (around 70g/2.5 oz) and roll it into a ball, then flatten it to a disk around 3 inches wide.
- 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 muffins
- Heat a lightly greased non-stick pan or cast-iron skillet over medium-low heat. Carefully place in uncooked muffins, making sure they are not touching.
- Allow it to cook for 5-6 minutes on each side, covered. They should be nicely browned on both sides. To ensure they are fully cooked, take a muffin and split it in half. If the middle is doughy, you will need to bake them.
- Baking English muffins (optional): Bake in the oven preheated to 180°C (350°F) for 8- 10 minutes.
- Allow vegan English muffins to cool down slightly before enjoying them!
Notes
*Flour – Both bread and all-purpose flour will work; bread flour will yield chewier muffins. For whole wheat muffins, substitute up to ½ of the flour with whole wheat flour.
**Instant yeast – Can be replaced with active dry yeast, but bloom it first: warm the milk, stir in sugar and yeast, and let sit 5–10 minutes until foamy before adding butter.
Helpful tips
- Proofing dough in a colder climate – Proof dough in the oven with the oven lights on, and you will need to proof the dough for a longer period.
- Splitting muffins – Cut open your muffins using either a serrated knife or the fork splitting method to preserve their nooks and crannies.
- Toast before serving – Split muffins, then toast them in a toaster or oven for a few minutes to reheat and crisp up before serving.
- Refrigerating to bake later – After the dough has doubled in size, cover it with cling wrap and refrigerate it for up to 24 hours before shaping and baking.
Nutrition
Calories: 183kcal | Carbohydrates: 34g | Protein: 6g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 167mg | Potassium: 87mg | Fiber: 2g | Sugar: 2g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
