English Muffins
These homemade English muffins are soft, chewy, and griddled to golden perfection—ideal for breakfast sandwiches or a cozy morning treat!
Servings: 10 English Muffins
Equipment
- Mixing Bowls
- Stand Mixer Optional
- Baking Tray Optional
- 3-Inch Round Cookie Cutter or Glass
- Large Frying Pan
Ingredients
- ¾ cup Water 90℉ to 100℉
- 1 tbsp Cane Sugar
- 1¼ tsp Yeast
- ½ cup Plain Unsweetened Plant-Based Milk
- 1 tsp Apple Cider Vinegar
- 2 tbsp Vegan Butter
- 3 cups AP Flour
- 1 tsp Sea Salt
- ¼ cup Fine Cornmeal
Instructions
- In a small bowl, combine the warmed water, sugar, and yeast. Let this sit for 3 to 5 minutes. The yeast should start to create bubbles. If after 5 minutes, there are no bubbles, your yeast is likely no longer active. Try again with fresh yeast.
- In a small bowl, add plant-based milk, apple cider vinegar, and vegan butter, and heat until the butter is melted. You can bring the bowl in 30-second bursts in the microwave or place the mixture over low heat in a saucepan and stir until vegan butter is melted. Check to make sure the mixture does not get above 115℉ otherwise, it will kill the yeast. Add this to the water, sugar, and yeast mixture.
- In a large mixing bowl or the bowl of your stand mixer, add flour and salt and quickly combine using the dough hook attachment. Then, add the yeast mixture. Knead for 4 to 5 minutes on low speed until the dough is smooth and soft and the dough is not sticking to the sides of the bowl.
- Place the dough in a greased bowl, cover with film wrap and a kitchen towel and let rise for 2 hours in a warm, dark place or until the dough doubles in size. It can take longer if your room is cold. If you don't have a warm room in your house, you can preheat your oven to 100℉, and place the bowl in the oven until the dough has doubled in size.
- Meanwhile, prepare a tray covered with lightly oiled parchment paper. Set aside.
- When the dough has doubled in size, sprinkle a pinch of flour on top of the dough, punch down the dough, and roll on a lightly floured surface into a ½-inch thick.
- Use a 3-inch or 4-inch round cookie cutter or drinking glass or jar lid to shape rounds of dough. After you have gotten all the muffins out of the dough, you can reform a dough ball with leftover dough, roll it again, and cut out more English muffins. Repeat this process until you cut around 10 to 12 English muffins.
- Dip each round of dough into cornmeal on both sides, then place it on the tray with parchment paper. Cover the tray with a towel and let rise for 40 minutes.
- Heat a non-stick frying pan or cast iron pan over medium-low heat. Place 4 English muffins in the pan, Leaving 2 inches between each muffin to prevent them from touching each other.
- Place the lid on the pan and cook for 4 to 5 minutes. Then, gently flip the muffin with a spatula and cook for 3 to 4 minutes on the other side, lid on again. The English muffins should have a golden brown color on each side. Set the muffins on a cooling rack to cool. Repeat the cooking process with your remaining English muffins.
- Store at room temperature wrapped in a clean kitchen towel for up to 12 days or freeze in a sealed container for up to 3 months.