I love English muffins, but the classic recipe contains milk and sometimes butter so I knew I had to make a plant-based version, the same way I made my Vegan Crepes and Vegan Waffles. Some store-bought English muffin brands are accidentally vegan-friendly, using vegetable shortening and water instead of milk but I prefer to make my own!
Ingredients and Substitutions
Bread Flour – or all-purpose flour. You can also use spelt flour or all-purpose gluten-free flour. Vegan Butter – or any plant-based spread you like. Sugar – I prefer to use cane sugar, but you can use any light-colored crystal sugar for this recipe. Almond milk – I prefer using unsweetened almond milk or any plant-based milk you like. Apple Cider Vinegar – to make them rise. Active dried yeast – yeast is a great source of vegan minerals and vitamins.
How To Make Vegan English Muffins
It’s very easy to make your own vegan English muffins at home using 5 basic ingredients. All you need is a bit of patience because these require two rises.
Cooking English Muffins
Warm a pancake griddle or non-stick pan over medium heat. Cook each bread for 4-5 minutes on each side until crispy and puffy. You can add a lid on top of the pan to help them raise even more. Store the cooked muffins on the baking tray in a lukewarm oven at 122°F (50°C).
Toasting The Vegan English Muffins
Before serving, slice the muffins halfway and bring them into a bread toaster to add some crispiness to the center. You can also use my oven toasting method below.
Toasting English Muffins In The Oven
Set your oven or toaster oven on broil mode. Cut the English muffins on a baking sheet with their cut side facing up. Broil for 2-3 minutes on one side, then flip and broil for 1 minute on the other side. Watch them carefully as they can burn fast on broil mode.
Serving Suggestions
English muffins can be used as breakfast toast or breakfast sandwiches. You can serve them with a sweet or savory filling/topping. They are better sliced halfway and toasted in a bread toaster to add a crispy texture to the inside of the bread. The best plant-based toppings for English muffins are:
A dollop of whipped margarine Jam Nut butter of choice, like peanut butter or almond butter Mashed avocado and spinach Hummus and sundried tomatoes Vegan cream cheese and toasted nuts or seeds
Storage Instructions
English muffins are yeasted bread, and therefore they last longer at room temperature than regular bread. You can store the vegan English muffins for up to 2 weeks wrapped in a clean towel at room temperature. You can freeze your vegan English muffins in a sealed box. Thaw the day before use. Also, they thaw faster if you cut the muffins halfway before freezing. You can rewarm muffin splits in a toaster on defrost mode.
More Vegan Breakfast Recipes
I love baking for breakfast, and below, I listed my favorite vegan breakfast recipes for you to try.
