These griddle-cooked muffins get their signature nooks and crannies from a slow rise and a gentle stovetop cook, no oven required. Plant-based milk gives the dough a soft, pillowy texture, while a dusting of cornmeal on the baking sheet adds that classic craggy exterior once griddled to a deep golden brown. Splitting them with a fork instead of slicing keeps all those little pockets intact, perfect for catching melted spreads or jam in every bite. The dough itself comes together with basic pantry staples and a patient hour-long rise, so the payoff is a batch of tender, chewy muffins with crisp, cornmeal-crusted edges. It's a satisfying homemade breakfast staple that fits easily into a dairy free kitchen.
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Warm the plant-based milk in a small saucepan over low heat until it reaches 110°F (43°C) — warm to the touch but not hot. Pour into a large mixing bowl, stir in the sugar, then sprinkle the yeast over the surface. Let stand for 5–10 minutes, until the mixture is foamy and fragrant.
Add the melted vegan butter to the yeast mixture. Add the flour and salt, then stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5–7 minutes, until smooth and slightly tacky but no longer sticky.
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