Vegan English Muffins (Homemade from Scratch!)
Hello my lovely friends! Oh my I have a treat for you today. I know what you’re thinking “Bread? That takes a lot of work!” This recipe is beyond easy because unlike most bread recipes, this one can be done in a matter of hours. As opposed to a 24 hour waiting period. So, let me introduce you to my Vegan English Muffins recipe!
Let’s give credit, where credit is due. This is a recipe that I have altered from a recipe book that I bought at the thrift store! You guys know I love a good thrift store find. I pulled this recipe out of the Southern Living 1987 Annual Recipes cookbook and, honestly, sometimes an oldie is just a goodie!
How are these Vegan English Muffins vegan?
The original recipe called for a few things I subbed to make my Vegan English Muffins, well, vegan:
- Unsweetened Almond Milk for Milk
- Coconut Oil for Shortening
I also halved the sugar and made a point to use organic sugar cane. Which, who knows if it makes a difference or not. All I know is that I love eating these fresh out of the oven!!!
The recipe details…
This recipe does call for kneading. However, there is only about 8-10 minutes of actual kneading. I set a timer to keep myself honest. This way, I know it’s actually done and that it’ll be perfectly elastic and ready to rise on its own. So, I hope you’re ready for a quick workout! I promise you, it’s not that terrible. It’s actually a great way to keep your kids occupied for a while too!
Once you rise the dough, you’ll punch it! Then you’ll lay it out and use a cutter (or a cup, like me) to make your round of vegan english muffins. After, you just need to let the dough rounds rest again for another hour but it’s a great time to get laundry done or catch up with friends! 💖
I promise, they’re worth the wait once you’re eating a nice and hot english muffin right off the skillet! They are so so so good with a vegan buttery spread, marionberry jam and/or peanut butter. Yum! Let’s dive into the recipe, shall we?
Vegan English Muffins
Equipment
- Skillet or frying pan
Ingredients
- 1 package dry yeast (or 2 1/4 teaspoons)
- 1/2 cup warm water (about 105* to 115*)
- 1 tbsp sugar
- 1 1/2 cups almond milk, unsweetened original, scalded
- 1/4 cup coconut oil, melted
- 2 tsp salt (I use himalayan salt)
- 6 cups all purpose flour
Instructions
- Add yeast to warm water, mix. Add sugar and allow mix to dissolve. Set aside.
- Combine scalded almond milk, coconut oil and salt into a large bowl. Mix together well and allow to cool to about 105* to 115* (or until not scalding hot on your tongue). Once cooled, stir in the yeast mixture.
- Add 3 cups of flour to the bowl and mix with a wooden spoon until well-combined (or smooth and elastic). Add remaining flour to the dough; knead dough until smooth (about 8-10 minutes). I set a timer.
- Place in a well greased bowl (I use olive oil). Cover and let rise in a warm place, free from drafts, for 1 hour or until doubled in size. (I heat my oven to about 85* while mixing the dough. Then turn it off before kneading)
- After an hour, punch dough down. Turn dough onto a lightly floured surface. Roll dough to be about 3/4 inch in thickness and cut with a round cutter (or cup). Put rounds on a grease baking sheet or wax paper. Cover again, in a warm place, and allow to rise for an hour or until the dough is doubled in size.
- Grease a skillet to 350* and carefully place muffins on top. Cook for about 12-15 minutes, turning frequently.
- Allow to cool. Add a vegan buttery spread, peanut butter or marionberry jam for the perfect treat! Enjoy! 💖
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Other Posts you might enjoy:
- Easiest Vegan Minestrone Soup – for more vegan recipes.
- Quick & Easy Green Smoothie – to up your immune system.
- Lemon & Thyme Cookies – when you don’t want vegan and want a treat.
2 Comments
Shanna
These english muffins look delicious! I can’t wait to make them.
Alli
Let me know how they taste! If you make too many, you can always freeze them! 💖