Checking the ingredient list, there's no egg anywhere in this dough — just plant-based milk, yeast, flour, salt, and melted vegan butter — so there's nothing here to work around. That's good news, because these muffins have all the classic craggy, nook-and-cranny texture you want from a proper English muffin. The dough gets a slow rise for real structure, then a griddle-cook low and slow so the centers cook through while the outsides turn deep golden with that signature cornmeal-dusted crust. Splitting them with a fork instead of a knife is the move here — it tears open all those little pockets that are perfect for catching melted spreads or a soft scramble. Whether you're toasting one up for breakfast or building a sandwich, this is a solid, reliable pick for an egg 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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