Vegan English Muffins
Deliciously fluffy and golden brown, these vegan English muffins are perfect for breakfast and can be toasted to perfection.
Discover the joy of homemade vegan English muffins with this easy recipe from vegancooking.recipes.
Made with simple, wholesome ingredients, these muffins are a delightful addition to your morning routine.
Perfect for toasting and slathering with your favorite plant-based spreads, they offer a satisfying start to your day without any animal products.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
All-purpose flour can be substituted with whole wheat flour for a more nutritious option, though it may alter the texture slightly. For gluten-free muffins, use a gluten-free flour blend.
Tips & Notes
- •For a more flavorful muffin, add herbs or spices such as rosemary or garlic powder to the dough.
- •Make sure to check the temperature of the water when activating the yeast; it should be warm but not too hot.
Recipe Variations
- •Add a handful of dried fruits like cranberries or raisins for a sweet twist.
- •Incorporate seeds such as sunflower or flaxseed for added texture and nutrition.
Storage & Freezing
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months.
Frequently Asked Questions
Can I freeze these muffins?
Yes, you can freeze the English muffins after they have cooled completely. Place them in a freezer-safe bag or container for up to 3 months.
How do I know when the muffins are done cooking?
The muffins should be golden brown on both sides and sound hollow when tapped on the bottom.
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Deliciously fluffy and golden brown, these vegan English muffins are perfect for breakfast and can be toasted to perfection.
Nutrition (per serving)
Ingredients
Instructions
- 1
In a small bowl, combine warm water, maple syrup, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
In a large mixing bowl, whisk together the all-purpose flour, salt, and baking powder.
- 3
Once the yeast mixture is frothy, add it to the flour mixture along with the olive oil.
- 4
Stir until a rough dough forms. Then, knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- 5
Place the kneaded dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- 6
Once risen, punch down the dough and turn it out onto a floured surface. Roll it out to about 1-inch thickness.
- 7
Using a round cutter or a glass, cut out circles from the dough. Place the circles on a baking sheet dusted with cornmeal.
- 8
Cover the cut-out muffins with a towel and let them rise for another 30 minutes.
- 9
Preheat a skillet or griddle over medium-low heat. Cook the muffins for about 7-10 minutes on each side, or until golden brown and cooked through.
- 10
Let the muffins cool on a wire rack before slicing. Serve toasted with your favorite vegan spreads.
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