Vegan English Muffins
Meals & Recipes

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! 💖

Dough Ingredients
Fully Risen Dough
Rising English Muffins
Cooling English Muffins
Easy Vegan English Muffins

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

There is nothing better than the taste of beautiful homemade vegan english muffins from scratch! These muffins are made from the easiest recipe I have and also time conscious. Your home will smell like heaven. Add a vegan buttery spread, peanut butter or marionberry jam for the perfect treat!
Prep Time2 hours 30 minutes
Cook Time15 minutes
Course: Breakfast
Cuisine: English
Keyword: Vegan
Servings: 18 ish people
Author: Alli B

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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