English Muffins have a distinct look, taste, and texture. When you split them open you see all their little nooks inside that soak up whatever you spread on them. English muffins are unique, since they aren't baked in the oven, they are cooked stovetop on a griddle or cast iron skillet. If you have the patience it takes to let a yeast dough rise, you can certainly make these.
These English muffins have a short, simple ingredient list and are the perfect toasty vessel for all the toppings your heart may desire. While they're simple to make, there are multiple "rise times" throughout the recipe to keep in mind before planning your day. There are a few great things about these English muffins:
They have no preservatives or other freaky ingredients
They are super cheap to make ahead and just freeze for later
They can be frozen once completely cooled and will last in the freezer for weeks
They're homemade English muffins...like do you really need more reasons?
I like to use the fork cutting method for these babies- just stab a fork into three different points around the edge of the muffin and pull it apart into two halves (top and bottom). This method keeps the characteristic "nooks and crannies" in tact, unlike a knife cut which would make a relatively smooth, even cut. Once you split your muffin, toast to your liking and top with butter, jams (like my three ingredient apricot jam), or make a breakfast sandwich!
If you try this recipe, let me know! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs!
Vegan English Muffins
Prep Time: 2 hrs Cook Time: 20 mins Total Time: 2 hrs 20 mins
· 1 cup warm water (not boiling)
· 1 cup warm unsweetened plain soy or almond milk (not boiling)
· ¼ ounce active dry yeast
· 3 tablespoons granulated sugar
· 5 ½ cups all-purpose flour
· 1 teaspoon salt
· ¼ cup vegan butter, melted (I used Earth Balance)
· Cornmeal, for dusting
1. In a large bowl, whisk together the water, milk, yeast, and sugar until the sugar dissolves. Let the mixture stand for 3-5 minutes, or until it looks foamy.
2. In a separate bowl, mix together the flour and salt. Set aside.
3. Add the melted butter into the foamy yeast mixture and mix until well combined. Add in the flour mixture about ½ cup at a time, until a soft dough is formed. It should not be sticky- if it is, add up to a half cup more of flour.
4. Knead the dough until elastic, being careful not to overwork the dough. Return the dough ball to a large, lightly oiled bowl and cover with a clean dish towel for an hour to an hour and a half, until the dough ball has doubled in size.
5. Line a large baking sheet with parchment paper. Sprinkle the parchment generously with cornmeal, and set aside.
6. Gently squish down the dough a bit with your fingertips, being careful again not to over knead. Plop the dough ball out onto a clean work surface, and roll out into about ½ inch thick. Cut the dough into circles using a biscuit cutter, or the top of a round glass.
7. Place the dough rounds onto the cornmeal-lined baking sheet. Once all the dough has been cut and added to the baking sheet, lightly dust the tops with additional cornmeal, then loosely cover the circles with a clean dish towel and let rise again for 30-40 minutes.
8. Heat a lightly oiled griddle over medium-low heat. Cook each muffin about 6-10 minutes on each side, or until lightly browned. Allow English muffins to cool on a cooling rack. To eat English muffins, split open and toast them.