Homemade English Muffins {Vegan}

I actually made another version of this recipe a few days ago and while it was good, I wasn’t satisfied with the texture.  So it was back to the drawing board!  My goal was to replicate my longtime favorite store-bought English Muffins.  Now THESE English Muffins are more than suitable to bring to you my friends 🙂

The most difficult part of this entire recipe is waiting for them to rise.  But all in all, making your own vegan English Muffins is pretty darn easy!

Homemade English Muffins {Vegan}

First off, I am going to put this out here right now.  This dough is STICKY … and it is supposed to be.

Homemade English Muffins {Vegan}

But just look what it turns into after it is left to rise, that’s a thing of beauty right there.  You can actually see all of the air bubbles and those air bubbles are our nooks and crannies.

Homemade English Muffins {Vegan}

Dump the dough right onto a lightly floured surface and using as little flour as you can get away with, shape it into a log, or a circle, or whatever shape works best for you, and cut this dough into eight equal pieces.  A sharp knife or a dough scraper works great for this step.

Homemade English Muffins {Vegan}

Now remember, it’s sticky but the more flour you add, the less tender these will be.  I took each portion, rolled it into a ball and once on the cookie sheet lined with cornmeal, pressed to flatten them into our English Muffin shape.

I will say that in my first attempt of this recipe, I tried stainless steel English Muffin rings. While I am sure these would look more professional, not many of you would have them on hand.  I think they came out just as well without them.  Handling the dough with care is essential, as that is mostly air right there!  Then it’s time for them to rise again.

Homemade English Muffins {Vegan}

Cooking these English Muffins is a two-step process, but it’s quick.  In a non-stick skillet (no oil), you are just going to brown each side of the muffin over medium heat.  About 2-3 minutes per side and they’ll look like this.  But we still have to bake them at 325 degrees for 10-12 minutes.

Homemade English Muffins {Vegan}

So now your kitchen smells AMAZING, but you have to wait…again.  I told you, waiting is the hardest part of this entire recipe.

Here’s the reason why.  We want all of those nooks and crannies, right? But if you rip into or cut into this English Muffin right now, it’s full of steam and they will be kind of gummy.  Be sure to cool them completely.

Homemade English Muffins {Vegan}

To get this texture, you’ll want to take a fork and insert all along the perimeter, and then peel it apart.  If you use a knife, you won’t have any texture at all really.  They are now ready for a light toasting.

Homemade English Muffins {Vegan}

Don’t they look good?  I have always used butter on mine (vegan margarine nowadays) but you could use your favorite jam or spread.

The English Muffins will keep well covered for about 4-5 days and freeze really well.  I wrap them individually and then place in a freezer safe container (or bag).

Homemade English Muffins {Vegan}


If you made this recipe for Vegan English Muffins, leave me comment below.  I’d love to know what you thought!

And if you enjoyed this recipe, PIN IT FOR LATER! 🙂

Homemade English Muffins {Vegan}

Homemade English Muffins {Vegan}
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Homemade English Muffins {Vegan}

Homemade English Muffins {Vegan}
Course Breakfast
Cuisine vegan
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8 muffins
Author aimee

Ingredients

  • 1 c Almond Milk
  • 1-1/2 tbsp Agave Syrup
  • 1-1/4 tsp Yeast
  • 1-1/2 tsp Ground Flax PLUS 1-1/2 tbsp Water allow to sit for 10 minutes
  • 2 tbsp Vegan Margarine melted
  • 2-1/4 c BREAD Flour
  • 3/4 tsp Salt
  • Fine Cornmeal for dusting

Instructions

  1. In a small saucepan, heat the milk and agave over low heat to 105 degrees F (luke warm).  

  2. Remove from heat, whisk in the yeast and let sit for a few minutes or until the top looks foamy. Whisk in the flax mixture and melted vegan margarine.

  3. To the bowl of a stand mixer fitted with the dough hook on low speed, add the bread flour and salt.

  4. Gradually pour the almond milk mixture into the flour. Continue to beat on low until the flour is incorporated, scraping down the sides as needed. 

  5. Increase the speed to medium and mix for 4 minutes, until dough is smooth but still sticky.  It will pull away clean from the sides.

  6. Scrape the dough out into a lightly oiled bowl, also brushing the top with a bit of oil. Cover with a lint-free towel and place in a warm area of your home to rise for 1 hour or until doubled in size. I use the oven with just the oven light on.

  7. Turn the dough out onto a lightly floured surface, using as little flour as possible, gently kneading the dough together. (The dough is very sticky. Add just enough flour to make it easy to handle.) Divide the dough into 8 equal sized pieces. 

  8. Roll each piece into a ball and place onto a lined baking sheet with cornmeal. Then flatten the ball into a disk. Sprinkle the tops with more cornmeal. Cover with a lint-free towel and set in a warm place again for 1 hour, or until doubled in size.

  9. Preheat the oven to 325ºF.
  10. Heat a griddle over medium heat. Handling the dough gently with a spatula, so you don't deflate it, place onto the griddle. Cook them for about 2-3 minutes on each side, until lightly browned. 

  11. Place the muffins back on the cookie sheet and bake them for 10 minutes. ALLOW TO COOL COMPLETELY on a wire rack.

  12. Split the English muffins with a fork along the perimeter, lightly toast and serve warm with vegan margarine or your favorite jam.

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