Vegan English Muffins (Stovetop)

Total time2 hr 20 min

Prep time20 min

Cook time30 min

These stovetop muffins are all about that craggy, nook-and-cranny texture, and they come together with nothing more than a griddle or heavy skillet — no oven required. A soft, pillowy dough gets dusted generously with cornmeal before it hits the pan, giving the exterior that signature toasty crunch while the inside stays tender and full of air pockets perfect for trapping melted spreads. The dough rises just once before cutting, then rests briefly so the rounds firm up enough to hold their shape as they cook low and slow until deeply golden on both sides. Splitting them with a fork instead of a knife keeps all those irregular pockets intact, which is really the whole point of a good English muffin. Toasted and split, they're an easy homemade staple to add into a vegan breakfast rotation, and the cornmeal crust means they stand up beautifully to jam, nut butter, or a hearty avocado smash.

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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.
2 tsp active dry yeast
1 tsp granulated sugar
2 cups all-purpose flour, plus more for dusting
¾ tsp fine salt
¼ tsp baking soda
1 tbsp unsalted butter, melted and cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 tbsp fine cornmeal, for dusting
Chef's tip
Choose fine cornmeal when a smooth texture matters.

Instructions

1
Warm the milk in a small saucepan over low heat until it reaches 105–110°F (40–43°C) — it should feel warm but not hot on your wrist. Remove from heat, sprinkle in the yeast and sugar, stir briefly, and let stand for 5–10 minutes until foamy.
2
Whisk the flour, salt, and baking soda together in a large mixing bowl. Pour in the yeast mixture and the melted butter, then stir with a wooden spoon or rubber spatula until a shaggy, slightly sticky dough forms — it will be softer than bread dough and will not fully pull away from the bowl.

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