Not to pat myself on the back or anything – but I am literally SO proud of this English Muffin recipe.
It all started on a whim. I was about to mix up a batch of regular old English muffins on a Friday night so that we could have fresh Egg Benedict in the morning. I got everything out, set it up, and then realized I really didn’t want to use dairy. I didn’t really have a good explanation as to WHY I didn’t want to. I was on a Whole 30 at the time so the muffins would have been off limits for me anyways. I just didn’t feel like it.
So I didn’t! I subbed in a mixture of coconut oil (expeller pressed, or they’ll taste like a tropical island) and nutritional yeast for the butter, and full fat coconut milk for the milk. The first time I didn’t quiet get the taste right, and I didn’t griddle them long enough. They were still good (the hubby ate them without complaining) but they weren’t perfect. The second go-round I dropped the heat on my skillet a bit so I could cook them longer and really get that rise, and added a bit of almond milk in in place of some of the coconut milk. The almond milk helped with the extreme coconut flavor, and the longer griddling fixed the interior texture. The last thing I did place them on a rack inside a cookie sheet so that they received better air circulation, which also helped them cook and rise more evenly. Perfect vegan English muffins in only two tries. That’s got to be a record!
These do take an overnight rise to effectively develop the gluten, so don’t skip it! It may seem like a long process, but it’s really not that bad – just a quick stint in the mixer the night before with a rise, and then some griddling in the morning. The recipe makes 12, so freeze whatever you don’t use and you’ll have delicious vegan English Muffins ready to go in the future as well! I try to always have some of these in the freezer, so when I get a hankering for avo toast English muffin style, or pb&j on some toasty, yeasty perfection I’m ready to go!
If you can’t find nutritional yeast you can make them without it, but the flavor will be a bit lacking. Butter adds a depth of flavor that you don’t get from other oils, with the addition of the yeast it makes the lack thereof less noticeable.
When griddling these make sure you cook them long enough. They should be well puffed with taught, stretched sides before you flip them over. If you have to lower your burner to achieve this, do so. If they are not well puffed up, and at least partially cooked through on the sides they will deflate when flipped over and you will get a dense, under-cooked muffin, instead of a crusty outside and a crumb filled with nooks and crannies for deliciousness to melt into.
A vegan twist on a classic!
- 2 tsp Nutritional Yeast
- 1 Tbsp White Sugar
- 1/2 Cup Expeller Pressed Coconut Oil, melted
- 2/3 Cup Whole Fat Coconut Milk
- 1/4 Cup Almond Milk
- 1/4 Cup Water
- 16.5 oz All-Purpose Flour
- 2 tsp Salt
- 1 Tbsp Yeast
Whisk the flour, yeast and salt together in the bowl of a stand mixer.
In a 4 cup measuring cup whisk the remaining ingredients together. Turn on the mixer to low and pour the wet into the dry. Mix until combined.
Turn the mixer to medium-low and knead with the dough hook until dough looks silky and fully pulls away from the sides. It will still be wet, but it shouldn't stick at all while it is being kneaded.
Turn the dough out briefly, spray the mixing bowl with oil, and then transfer dough back into greased bowl. Cover tightly with plastic and allow to rise until doubled in size, about 30mn,
Using your fingertips or a bench scraper fold the dough over itself 4 times in the bowl. It will deflate a bit while you do this. Cover it again and allow to rise until doubled, 45- 60mn. Sprinkle a rimmed cookie sheet evenly with cornmeal, and have another cookie sheet on hand.
Turn dough out onto lightly floured counter. It shouldn't be too sticky, but better safe than sorry! Divide dough into quarters, and then divide each quarter into thirds. Working with one lump of dough at a time (Keep the others covered) fold and roll them into tight balls on the counter. I hold my hand over them and 'roll' it in a circular motion inside my palm while pushing it down on the counter).
Place the dough balls onto the cornmeal covered cookie sheet, they will all fit perfectly in a 3x4 grid. Cover them loosely with greased plastic and set the second cookie sheet on top to fully enclose them. Let sit on the counter for 20mn.
Place the muffins into the fridge and allow to proof overnight, or up to 12 hours.
The next morning take the top cookie sheet off. Place a wire rack into the cookie sheet. Heat the oven to 350F. Heat a pan (I prefer cast iron) to medium heat.
Lightly sprinkle the tops of the English Muffins with more cornmeal, and then carefully transfer to the preheated pan. (I like to start with one to make sure the temp is right.) Grill until browned on one side, and well puffed and then flip and brown the other side. You want them to be a medium dark, not burnt, but darker than golden! Remove from pan and put on the prepared rack.
Bake the English Muffins in the preheated oven for about ten minutes or until sides are firm. Remove from oven and allow to cool completely on rack.
These can be eaten right away, or stored in the freezer for up to two months!