Homemade English Muffins {Vegan}

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 Living Vegan Staff


  • 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


  • In a small saucepan, heat the milk and agave over low heat to 105 degrees F (luke warm).  
  • 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.
  • To the bowl of a stand mixer fitted with the dough hook on low speed, add the bread flour and salt.
  • 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. 
  • 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.
  • 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.
  • 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. 
  • 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.
  • Preheat the oven to 325ºF.
  • 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. 
  • Place the muffins back on the cookie sheet and bake them for 10 minutes. ALLOW TO COOL COMPLETELY on a wire rack.
  • Split the English muffins with a fork along the perimeter, lightly toast and serve warm with vegan margarine or your favorite jam.