Vegan English Muffin Recipe Easy and Delicious Guide

If you’re a fan of classic breakfast breads, you’ll love making your own vegan English muffins at home. These delightful, slightly tangy, and soft muffins are perfect for toasting and topping with your favorite spreads or sandwich fillings.

Unlike store-bought varieties that often contain dairy and eggs, this recipe is 100% plant-based and uses simple pantry ingredients. Making them yourself means you can enjoy fresh, warm muffins any time, with the satisfaction of knowing exactly what’s inside.

Whether you’re vegan, dairy-free, or just looking to add a wholesome homemade touch to your morning routine, these muffins are an easy and rewarding baking project. From the light, airy texture to the signature nooks and crannies, this recipe captures all the authentic qualities of traditional English muffins without any animal products.

Plus, they freeze and reheat wonderfully, making them a versatile addition to your kitchen repertoire.

Why You’ll Love This Recipe

This vegan English muffin recipe is a game-changer for several reasons. First, it uses natural fermentation with baking soda and vinegar to replicate the classic muffin tang without yogurt or buttermilk.

The dough is enriched with a bit of plant-based milk and oil for great texture and flavor. The muffins cook on the griddle, giving them that iconic golden crust and soft inside.

You’ll appreciate how simple and affordable the ingredients are, making this a great beginner-friendly baking recipe. The muffins have that irresistible chewy bite and the perfect amount of crumbly softness, ideal for splitting with a fork and toasting.

And of course, being vegan means they’re accessible to all dietary needs. If you love homemade bread, be sure to check out my Vegan Bread Machine Recipe for Soft, Delicious Loaves as well!

Ingredients

• 3 1/4 cups (400g) all-purpose flour (plus extra for dusting)
• 2 tsp active dry yeast
• 1 cup (240ml) warm plant-based milk (such as almond, soy, or oat)
• 2 tbsp granulated sugar
• 1/4 cup (60ml) neutral oil (such as vegetable or canola)
• 1 tsp salt
• 1 tsp baking soda
• 1 tbsp apple cider vinegar

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or dough hook (for mixer)
• Clean kitchen towel or plastic wrap
• Cast iron skillet or non-stick griddle pan
• Cookie cutter or round biscuit cutter (3 to 4 inches diameter)
• Baking sheet lined with parchment paper
• Cooling rack

Instructions

1. Activate the yeast: In a large bowl, combine the warm plant-based milk and sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until foamy. This ensures your yeast is active and ready.
2. Mix the dough: Add the oil, salt, and about 3 cups of the flour to the yeast mixture. Stir until a shaggy dough forms. Gradually add the remaining flour as needed to make a soft, slightly sticky dough.
3. Knead the dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-8 minutes.
4. First rise: Place the dough in a lightly oiled bowl and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for about 1 to 1.5 hours, until doubled in size.
5. Prepare baking soda mixture: In a small bowl, mix the baking soda with apple cider vinegar. It will fizz and activate; this mixture will add the signature muffin tang.
6. Incorporate the baking soda mix: Gently punch down the dough and fold in the baking soda mixture evenly. Be careful not to overwork the dough after this step.
7. Shape the muffins: Roll out the dough on a lightly floured surface to about 1/2 inch thick. Use a 3 to 4-inch round cutter to cut out muffin shapes. Place them on a parchment-lined baking sheet, spacing them about 2 inches apart.
8. Second rise: Cover the cut muffins with a towel and let them rise for 30 minutes until puffy.
9. Cook the muffins: Heat a cast iron skillet or non-stick griddle over medium-low heat. Cook the muffins in batches for 6-7 minutes per side, until golden brown and cooked through. Adjust heat as needed to prevent burning.
10. Cool and serve: Transfer cooked muffins to a wire rack to cool slightly. For best texture, split with a fork and toast before serving.

Tips & Variations

“Patience is key when letting the dough rise — the longer it ferments, the more flavor develops!”

• Flour options: You can swap part of the all-purpose flour with whole wheat for a nuttier flavor, but keep the ratio at about 25% whole wheat to maintain softness.
• Gluten-Free Version: Try a gluten-free all-purpose blend with added xanthan gum. Note: texture will be denser.
• Flavor boost: Add herbs like rosemary or garlic powder to the dough for savory muffins perfect for sandwiches.
• Sweet variation: Add cinnamon and a touch of maple syrup instead of sugar for a breakfast treat.
• Storage: Store cooled muffins in an airtight container for up to 3 days or freeze for up to 3 months. Toast from frozen for best results.

Nutrition Facts

Serving Suggestions

These vegan English muffins are incredibly versatile. Try them toasted with vegan butter and jam or your favorite nut butter for a quick breakfast.

They also make fantastic sandwich bases for plant-based breakfast sandwiches with tofu scramble, avocado, and tomato.

For a savory option, spread with vegan cream cheese or hummus and top with fresh cucumber and sprouts. They’re perfect for accompanying hearty soups or stews, like the Low Calorie Vegetable Soup Recipe for Healthy Eating.

Looking for more vegan baking inspiration? Check out my Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or the delicious Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to round out your plant-based kitchen repertoire.

Conclusion

Making your own vegan English muffins is a rewarding way to elevate your breakfast or brunch game. This recipe delivers that classic slightly tangy flavor, chewy texture, and golden crust without any dairy or eggs.

With simple ingredients and straightforward steps, you can enjoy fresh muffins any day of the week, knowing exactly what goes into them.

Whether you’re new to vegan baking or a seasoned pro, these muffins are sure to become a staple in your kitchen. They freeze well, reheat beautifully, and pair wonderfully with sweet or savory toppings.

Embrace the joy of homemade bread and try this recipe today — your taste buds will thank you!

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