Vegan English Muffins

Total time2 hr 5 min

Prep time20 min

Cook time30 min

5.0

(15)

There is something deeply satisfying about pulling apart a freshly cooked English muffin and watching all those nooks and crannies reveal themselves — especially when you made them yourself. These are cooked low and slow on a griddle, which gives them that signature golden crust while making sure the centers cook all the way through without any oven required. Plant-based milk and vegan butter stand in seamlessly for their dairy counterparts, so the dough comes together just as tender and springy as any classic version. The cornmeal dusting is a small but essential detail — it keeps the muffins from sticking and adds that subtle, slightly gritty texture on the outside that makes them taste like the real deal. A standard packet of active dry yeast does all the heavy lifting, and the two-stage rise means you get genuine flavor and a proper chewy crumb. Fork-splitting at the end is non-negotiable if you want maximum surface area for whatever you're spreading on top. This recipe makes 8 muffins, so there are plenty to toast through the week or freeze for later.

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Ingredients

8 servings

For the dough

1 cup plant-based milk
1 tsp cane sugar
2 ¼ tsp active dry yeast (1 standard packet)
2 cups all-purpose flour, plus more for dusting
½ tsp salt
1 tbsp vegan butter, melted

For cooking

2 tbsp cornmeal, for dusting
1 tsp neutral oil, for greasing

Instructions

1
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.
2
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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