Homemade English Muffins {Vegan}

I actually made another version of this recipe a few days ago and while it was good, I wasn’t satisfied with the texture. So it was back to the drawing board! My goal was to replicate my longtime favorite store-bought English Muffins. Now THESE English Muffins are more than suitable to bring to you my friends.

The most difficult part of this entire recipe is waiting for them to rise. But all in all, making your own vegan English Muffins is pretty darn easy!

First off, I am going to put this out here right now. This dough is STICKY … and it is supposed to be.

But just look what it turns into after it is left to rise, that’s a thing of beauty right there. You can actually see all of the air bubbles and those air bubbles are our nooks and crannies.

Dump the dough right onto a lightly floured surface and using as little flour as you can get away with, shape it into a log, or a circle, or whatever shape works best for you, and cut this dough into eight equal pieces. A sharp knife or a dough scraper works great for this step.

Now remember, it’s sticky but the more flour you add, the less tender these will be. I took each portion, rolled it into a ball and once on the cookie sheet lined with cornmeal, pressed to flatten them into our English Muffin shape.

I will say that in my first attempt of this recipe, I tried stainless steel English Muffin rings. While I am sure these would look more professional, not many of you would have them on hand. I think they came out just as well without them. Handling the dough with care is essential, as that is mostly air right there! Then it’s time for them to rise again.

Cooking these English Muffins is a two-step process, but it’s quick. In a non-stick skillet (no oil), you are just going to brown each side of the muffin over medium heat. About 2-3 minutes per side and they’ll look like this. But we still have to bake them at 325 degrees for 10-12 minutes.

So now your kitchen smells AMAZING, but you have to wait…again. I told you, waiting is the hardest part of this entire recipe.

Here’s the reason why. We want all of those nooks and crannies, right? But if you rip into or cut into this English Muffin right now, it’s full of steam and they will be kind of gummy. Be sure to cool them completely.

To get this texture, you’ll want to take a fork and insert all along the perimeter, and then peel it apart. If you use a knife, you won’t have any texture at all really. They are now ready for a light toasting.

Don’t they look good? I have always used butter on mine (vegan margarine nowadays) but you could use your favorite jam or spread.

The English Muffins will keep well covered for about 4-5 days and freeze really well. I wrap them individually and then place in a freezer safe container (or bag).

Homemade English Muffins {Vegan}

Course Breakfast
Cuisine vegan
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8 muffins

Ingredients :