Vegan Classic English Muffins

Total time2 hr 10 min

Prep time20 min

Cook time20 min

Griddled low and slow until deep golden on both sides, these muffins build their signature nooks and crannies from a wet, shaggy dough that's coaxed along with a full hour's rise. Cornmeal dusts the work surface and the muffin tops for that classic craggy exterior, and a gentle pat-out (no rolling pin) keeps the gas bubbles intact for the airiest possible crumb. Once cooked through to a firm, dry-to-the-touch finish, they're split open with a fork instead of a knife, tearing along the natural structure so every crevice is ready to catch a melting pat of your favorite spread. The result is a chewy, craggy muffin with a tender interior and a toasty, golden crust — great for splitting, toasting, and piling high. This one is a solid pick for a vegan breakfast spread, whether you're building a loaded avocado toast or keeping it simple with jam.

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Ingredients

8 servings

1 cup whole milk
Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain Eden Foods Organic Edensoy Original Soymilk, 32 fl oz Eden Foods Organic Unsweetened Soymilk, 32 fl oz
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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
Chef's tip
Choose fine cornmeal when a smooth texture matters.

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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