These griddle-baked muffins get their signature nooks and crannies from a yeasted dough that rises for a full hour before it's stamped into rounds and dusted with cornmeal. Plant-based milk and melted vegan butter keep the crumb soft and rich, while a slow, patient cook on the griddle builds that deep golden crust on both sides. Splitting them with a fork instead of a knife is the trick that preserves every little air pocket, perfect for catching melted toppings or a swipe of jam. Since the dough is entirely plant-based to begin with, this one is a naturally easy fit for a vegetarian breakfast spread. Serve them warm off the griddle or toasted the next day — either way, they're a satisfying homemade upgrade from the store-bought kind.
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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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