Dairy Free Classic English Muffins

Total time2 hr 10 min

Prep time20 min

Cook time20 min

Nothing beats the craggy, nook-and-cranny crumb of a griddled muffin split open with a fork and slicked with melted butter or jam — and this version delivers that exact texture at home. The dough comes together soft and a little sticky, patted gently by hand rather than rolled, which is exactly what preserves those signature air pockets. A dusting of cornmeal on the outside gives every bite that classic gritty-golden crust, while a slow cook on a barely-warmed skillet builds a deep, toasty color on both flat faces. Cutting rounds straight down without twisting and letting them rest before cooking makes a real difference in how evenly they puff and hold their shape. Once cooled, tear them open along the equator instead of slicing, and you get that irregular, ridged interior perfect for holding whatever you pile on top. It's a solid weekend baking project, and a great addition to a dairy free breakfast rotation.

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Ingredients

8 servings

1 cup whole milk
Silk Original Soymilk, Gluten Free Silk Organic Unsweet Soy Milk - 64 fl oz Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain
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Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp granulated sugar
1 tsp fine salt
2 ¼ tsp active dry yeast (1 standard packet)
¼ cup warm water (105–110°f / 40–43°c)
3 cups all-purpose flour, plus more for dusting
¼ cup fine cornmeal, for dusting

Instructions

1
Combine the milk, butter, sugar, and salt in a small saucepan over medium-low heat, stirring occasionally, until the butter melts and the mixture reaches about 110°F (43°C) — warm to the touch but not hot. Remove from heat.
2
Stir the yeast into the warm water in a large mixing bowl and let stand for 5 minutes, until foamy and fragrant.

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