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Vegan English Muffins

Homemade vegan English muffins with all the nooks and crannies, dips and peaks! The best part is you don't even need an oven to make them. Just a pan or a griddle, 8 simple pantry ingredients, and you can enjoy these delicious vegan muffins.
Prep Time20 minutes
Cook Time20 minutes
Resting Time2 hours
Total Time2 hours 40 minutes
Course: Breakfast
Cuisine: American
Servings: 8 miffins

Ingredients

  • 150 ml water warm
  • 1 tsp active dry yeast
  • 130 ml soy milk can be subbed with any nondairy milk
  • 1 tbsp cane sugar
  • 1 1/2 tbsp vegan butter melted
  • 3 cups strong/bread flour
  • 1/2 tsp salt
  • cornmeal for dusting can also use finely milled panko breadcrumbs

Instructions

  • Mix warm water and active dry yeast, and let it sit for 10 minutes.
  • In a large bowl, combine the yeast mixture with the rest of the ingredients. Knead the dough to form a smooth ball (by hand, about 10 minutes).
  • Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size. (1 ~ 1½ hours)
  • Divide the dough into 8 pieces, and shape each piece into balls. Place them on parchment paper, cover, and let it rise 1/2 hour.(Sprinkle some cornmeal or milled panko on the parchment paper and tops of muffins to prevent them from sticking)
  • On a greased griddle or pan, cook the muffins on medium/low heat for 10 minutes on each side, or until golden bown. If the muffins rise too much, flatten them by gently pressing down with a spatula. (Depending on the thickness of your muffins, it might take longer to cook)
  • Let the muffins cool completely, then split them open with a fork. Toast them and serve with vegan butter or your favorite jam. Enjoy!