Quick Vegan English Muffins
Are you team savory or team sweet when it comes to English muffins? Something about a warm English muffin with strawberry jam brings me back to my childhood, often a guilty pleasure of mine.
Though most English muffins are fermented and take quite a long time to rest (I’m talking typically 12-18 hours), this version comes together in just 2 hours, with most of that time allotted for rising. So, no, this is not an authentic or traditional recipe because I do not follow the correct cooking methods for these, but these are super delicious and much more realistic for my kitchen/patience anyway.
Like all dough, how much flour you will need for this recipe is different based on altitude and climate. What works for me may not work for you, and what works for you today may not work for you tomorrow. Be patient and remember to only add a little flour at a time, as you can never take any out but you can always add more.
Quick Vegan English Muffins
Ingredients
- 2-4 cups flour*
- 1 tbsp sugar
- 2 tsp active dry yeast
- 1 tsp salt
- 1 cup warm water
- 2 tbsp olive oil + more for coating bowl
- cornmeal for dusting
- cooking spray or vegan butter
Instructions
- In a large bowl, mix 2 cups flour, sugar, active dry yeast, and salt salt with a wooden spoon. Add warm water and oil and mix again with a wooden spoon. Add more flour as needed to form a dough ball, only adding 1/4 cup at a time.
- Once dough forms a ball, transfer it to a clean counter and knead for 5 minutes, adding more flour as needed to keep the dough from sticking to your hands and counter.
- Wash and dry the large bowl and thoroughly coat with oil. Add the dough back into the bowl, cover, and let rise for 1 hour. It should double in size.
- While dough is rising, prep a baking sheet or plate lined with parchment paper and sprinkle with cornmeal.
- Remove dough from bowl and knead dough on floured surface and divide into 10 equal pieces. Roll each piece into a ball and transfer to the parchment paper. Gently flatten. Sprinkle with more cornmeal. Repeat for the remaining dough.
- Cover flattened rolls with a kitchen towel and let sit for 30 minutes.
- Heat a large skillet over medium heat and lightly coat with cooking spray or vegan butter. Carefully add the dough balls to the pan and cook for 8-10 minutes or until golden brown. Flip and cook for an additional few minutes or until golden brown. Cook in batches as needed.
- Let cool and serve as is or cut in half and toast. Top with your favorite jam or savory breakfast toppings and enjoy!
Notes:
*All dough preparation is different based on altitude and climate. Be patient and remember to only add a little flour at a time, as you can never take any out but you can always add more.
Traditional English muffins are fermented over a period of 12-18 hours, so these likely wouldn't pass any authentic recipe test, but they're ready much quicker and still super delicious, so that's a win in my book.