Homemade English Muffins. Nothing can beat them straight off the griddle or gently toasted. They are soft, slightly chewy & perfect for breakfast or snacks. No oven is required & they are so much nicer than store bought!
Picture for one minute, one of these Homemade English Muffins, straight off the griddle, spread thickly with my Easy Vegan Butter and topped with a dollop of your favourite jam……
I have been eating these English Muffins like they are going out of fashion recently and even I stopped in my tracks at the thought. They are quite simply, irresistible.
They really aren’t all that difficult to make either. They do however take a bit of time but almost all of that is hands off time and it is so, SO, worth the wait. See my video below for a step by step guide.
You can also make the dough for these Homemade English Muffins in a bread machine if you have one. Directions are given below.
No oven is required. They get cooked on a griddle or in a skillet. That’s what gives them their beautifully golden tops and bottoms. And those beautifully golden tops and bottoms give them their distinctive chewiness. Watching them grow on the griddle is so fun too. They really are like little puffy clouds!
They are just perfect while very fresh, eaten just as they are. Nothing can beat them right off the griddle! However, they really come into their English Muffin-ness properly when split and toasted. Their little nooks and crannies get all crispy and golden and they are the perfect vehicle for all sorts of toppings.
HOW TO SERVE HOMEMADE ENGLISH MUFFINS
Butter and jam is the most obvious topping for these muffins, but they also work incredibly well with all sorts of other accompaniments. Try them:
- Topped with your favourite tofu scramble
- Used as a base for a vegan eggs benny
- Turned into mini pizzas for the kiddos
- Used instead of bread for sandwiches or as an alternative to burger buns
- Toast and top with your favourite toast toppings (avocado, grilled tomatoes, mushrooms etc).
FORK SPLITTING
What the heck is fork splitting? Well, if you want maximum nooks and crannies for superior butter catching, use a fork to split your muffins rather than using a knife. I really should have shown you how in my video but I didn’t think about it until afterwards. I might make a quick add-on next time I make them but until then, here is a pretty rudimentary video that shows how.
LET ME KNOW WHAT YOU THINK!
I am sure you will love these Homemade English Muffins, but it’s always great to hear from you so leave your feedback below in the comments or share your pics on Instagram. I am @avirtualvegan. It’s always best to use the hashtag #avirtualvegan as well as tagging me in case I miss the notification.
HOW TO MAKE YOUR VERY OWN HOMEMADE ENGLISH MUFFINS
Watch my video to see how it’s done!
Homemade English Muffins
Homemade English Muffins. Nothing can beat them straight off the griddle or gently toasted. They are soft, slightly chewy & perfect for breakfast or snacks. No oven is required & they are so much nicer than store bought!
Ingredients
- 350g / 2 ¾ cup all purpose unbleached white flour (strong white flour in the UK) , you can also sub half of this for wholewheat flour. No more than half though as otherwise they will end up heavy
- ½ teaspoon salt
- 2 teaspoons sugar
- 2 teaspoons instant yeast , sometimes called quick or fast action yeast
- 1 ½ teaspoons baking soda
- 30mls / 2 tablespoons refined coconut oil , measure in liquid form and make sure it is at room temperature when added. You can sub this for any other flavourless oil or vegan butter
- 195mls / ¾ cup plus 1 tablespoon tepid water
- some extra flour for kneading and rolling
- Optional cornmeal for dusting
Instructions
If you have a stand mixer with a dough hook, add all ingredients (except the cornmeal) to the bowl and mix for around 7 - 10 minutes until the dough is smooth and elastic. My Kitchen Aid Pro suggests using setting 2 for dough. Once it forms a ball, give it a poke and check it's not too sticky. If it is add a tablespoon of flour at time, giving it a chance to mix in between additions, until it is just very slightly tacky to touch.
If you do not have a stand mixer, add all of the dry ingredients to a large bowl. (See recipe notes for bread machine advice).
- Pour in the water and stir briefly to combine and absorb the dry flour.
Turn out onto a lightly floured surface and knead for at least 10 minutes until the dough is completely smooth and elastic. If after a few minutes of kneading it feels sticky, add a tablespoon of flour at a time, kneading in between additions. It should be slightly tacky but not sticky.
When kneaded properly, if you put your hands either side of the ball of dough and squeeze inwards, it should bounce back slowly when you let go.
Once the dough is kneaded adequately and is smooth and elastic, place in a lightly oiled bowl and cover. Use a bowl cover, damp clean dish towel or cling wrap. Leave in a draft free area until it has doubled in size (around 1 hour although this will vary depending on how warm the environment is). You will get the best flavour by not rushing it so I advise just leaving it on the kitchen counter and not moving it somewhere really warm to speed it up.
Line a large baking sheet with parchment paper and sprinkle it with cornmeal or flour if you don't have cornmeal.
Once the dough has doubled in size, turn it out onto a lightly floured surface and roll it out with a rolling pin until it is about 1 inch thick. Make sure it is even all over.
- Use a cookie cutter (about 3 inches in diameter is good) to cut rounds and place them on the prepared baking sheet. If you don't have a cookie cutter use the top of a glass or a mason jar lid. Be sure to cut carefully and get as many as you can out of the first batch of rolled dough because the muffins from the first batch are always slightly better than those made with the remaining dough.
When you have cut as many as you can, ball up the remaining dough as gently as you can and re-roll it then cut out the remaining muffins.
Sprinkle the tops of the muffins with more cornmeal (or flour) then cover and leave again until almost doubled in size. It won't take as long this time. Usually about 30 - 40 minutes.
If you have a griddle, heat it to a medium heat. I have an electric Cuisinart Griddler and set mine to 350°F. If you don’t have a griddle you can use a heavy frying pan or skillet instead.
When the griddle is to temperature, or when your skillet is preheated, place as many muffins as will fit comfortably (with sufficient room to turn them easily), VERY gently on the griddle. It’s important to be as gentle as possible because you don’t want to knock any of the air out of them.
- Cook for 10 minutes then VERY gently turn them over and cook for 10 minutes more.
- Remove and place on a cooling rack.
Recipe Notes
If you would like to make this recipe in a bread machine, add all of the ingredients to the pan in the order specified by your manual. I think most like the water to go in first, followed by the flour then the other things. Set to the dough setting. When finished remove and follow my instructions from step 8.
These muffins keep for around a week. They are good just as they are for the first day or two, then are best toasted.
The recipe can easily be doubled and muffins freeze very well.
Sarah Newman says
Oh my goodness, I had never made homemade english muffins! These were wonderful!
Cadry says
Oh, my gosh. These look unbelievable. I don’t think I’ve ever had a homemade English muffin. They’ve always been out of a plastic bag. I know these would taste amazing.
A Virtual Vegan says
Thank you Cadry. They are SO much better than the store bought ones. You would love them!
Reiko says
Hi Mel,
I just wanted to tell you how much I loved your vegan butter recipe! I just made it and it turned out perfect!! I recently switched from a 95% to a 100% plant based diet, and I was one of those people that you described; not wanting to use the store-bought vegan butter. Thank you for sharing the wonderful recipe! I just posted a few posts about this butter on my blog. By the way, these English Muffins look great too.
A Virtual Vegan says
Thank you so much Reiko. I am thrilled you are enjoying the butter so much and thank you for recommending it on your blog!
Rebecca @ Strength and Sunshine says
Ah, I haven’t made English Muffins in so long! The first recipe I ever made using yeast, and one of my long favorites!
Juli says
I love English muffins. I just hate buying them from the stores because there is always an ingredient that I don’t like. These look delicious. I can’t wait to make these and enjoy them warm. Great recipe.
A Virtual Vegan says
Thank you. I hope you enjoy them!
Trinity Bourne says
They sound absolutely fabulous! Such simple ingredients too – I am in ha ha ha! Yummy!
A Virtual Vegan says
Thank you Trinity!
Brandie says
I’ve always wanted to make English muffins but always thought they were hard to make so haven’t. I need to fix that in the near future. 🙂
A Virtual Vegan says
You should treat yourself soon!
Megan O says
I just made these and I have an electric griddle. I could only cook for 5 min on each side or else they would burn.
A Virtual Vegan says
In that case the griddle was too hot. It should only be on a medium heat. I recommend 350°F in my instructions. Perhaps check that your griddle is running at the correct temperature. It could be a bit off. I know mine is ok because I checked it when testing the recipe. Hopefully the muffins cooked through regardless but if not you could finish them off in the oven. If you try them again be sure to cook them on a lower temperature.
Nico @ yumsome says
Fantastic, Mel – these shall be made on Sunday (along with another batch of your amazing butter! 🙂
Now, if only I could find Marmite in Romania!
I have to ask, did you use a hotel shower cap as your bowl cover? If so, that’s genius… I use them for wrapping footwear before putting into our luggage, or for storing worn undies during overnight trips! I’m pretty sure I’ve never ever used them as actual shower caps. I wonder if anyone does! xx
A Virtual Vegan says
These and my butter are like a marriage made in heaven. We struggle to find Marmite here in Canada too and a condition of anyone coming to stay with us is that they bring some. If they don’t they aren’t allowed in!😂
And yes that is a shower cap in my video. It’s not from a hotel though. I hadn’t thought of taking those, but just had a weekend away and after reading your comment on my phone while I was away I swiped them all from the 2 hotels we stayed in! I usually buy them from the dollar store. 1 shower cap lasts me about 6 months and I make bread most days. I don’t like using a damp cloth as then there is extra laundry and cling wrap every time is so wasteful. I’ve been using a shower cap for years. I have no idea where I got the idea from but they fit perfectly over a bowl. I just take it off, wash it in warm soapy water if it got dough on it, then store it inside a sandwich bag ready for next time. I was wondering if anyone would notice after watching the video. You are the first!
Nico @ yumsome says
Same here re. the Marmite! My oldest friend is coming over next month, and has already agreed to bring Marmite!
Ha ha ha – good for you for the Hotel Great Shower Cap Heist! And you will be pleased to know that I have followed your example – shower caps all the way now! 😉 xx
Joyce says
thanks for sharing! this used to be my favorite breakfast item before turning vegan! I am certainly going to try making using your recipe. Very excited!
A Virtual Vegan says
I hope you enjoy them!
Kath Parkinson says
Can the English muffins be made without the oils?
A Virtual Vegan says
You can omit the oil. It will mean they aren’t quite so soft and they also wont stay fresh as long, but as you will more than likely be toasting them anyway that probably wont be an issue for you. You can also store them in the freezer if you wont be eating them all quickly. Hope that helps!