English Muffins
Deliciously soft and perfectly toasted, these vegan English muffins are a delightful breakfast option that pairs beautifully with your favorite spreads or toppings.
Discover the joy of homemade vegan English muffins with this easy recipe from vegancooking.recipes.
Made without any animal products, these whole-food-plant-based muffins are not only nutritious but also incredibly satisfying.
Perfect for breakfast or brunch, they can be topped with avocado, nut butter, or your favorite jam for a delightful treat.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
For a gluten-free version, substitute all-purpose flour with a gluten-free all-purpose blend. Be sure to use a gluten-free baking powder.
Tips & Notes
- •For a more authentic flavor, add a pinch of nutmeg or cinnamon to the dough.
- •These muffins freeze well; simply toast them from frozen.
Recipe Variations
- •Add dried herbs like rosemary or thyme for a savory twist.
- •Incorporate seeds such as chia or flax for added texture and nutrition.
Storage & Freezing
Store the muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Frequently Asked Questions
Can I make these in advance?
Yes, you can prepare the dough the night before, let it rise in the fridge, and bake them fresh in the morning.
What can I use instead of maple syrup?
Agave syrup or coconut sugar can be used as a substitute for sweetness.
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Deliciously soft and perfectly toasted, these vegan English muffins are a delightful breakfast option that pairs beautifully with your favorite spreads or toppings.
Nutrition (per serving)
Ingredients
Instructions
- 1
In a small bowl, combine the warm water, maple syrup, and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
In a large mixing bowl, whisk together the flour, salt, and baking powder.
- 3
Make a well in the center of the dry ingredients, then add the frothy yeast mixture and olive oil.
- 4
Mix until a dough forms. If the dough is too sticky, add a little more flour, a tablespoon at a time.
- 5
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
- 6
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- 7
Once risen, punch down the dough and turn it out onto a floured surface. Roll it out to about 1-inch thickness.
- 8
Use a biscuit cutter or a glass to cut out muffins from the dough. Place them on a baking sheet dusted with cornmeal.
- 9
Cover the muffins with a towel and let them rise for another 30 minutes.
- 10
Preheat your oven to 350°F (175°C). Bake the muffins for 20-25 minutes, or until golden brown.
- 11
Remove from the oven and let cool on a wire rack before splitting and toasting.
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