Dairy-Free Cinnamon Raisin English Muffins
Soft, chewy, and bursting with warm cinnamon flavor, these Dairy-Free Cinnamon Raisin English Muffins are the perfect homemade treat for breakfast or brunch. Made with unsweetened almond milk and coconut oil, they’re delightfully free from dairy but full of rich, comforting taste. Each bite is packed with plump raisins and a hint of spice, while the golden, skillet-cooked exterior gives them the signature English muffin texture we all love. Best of all, the recipe is straightforward, with simple steps like letting the dough rise for ultimate fluffiness and cooking to perfection in a non-stick skillet. Whether slathered with your favorite dairy-free spread or enjoyed as is, these muffins are guaranteed to elevate your mornings. Tag your recipe search with "dairy-free cinnamon raisin muffins," "homemade English muffins," and "vegan breakfast ideas" to find this gem!
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Ingredients
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons sugar
- 1 cup unsweetened almond milk
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup raisins
- 4 cups all-purpose flour
- 0.25 cup cornmeal
- 2 tablespoons coconut oil
Directions
Step 1
In a large mixing bowl, combine the active dry yeast, warm water, and sugar. Stir gently and let it sit for 5-10 minutes until frothy.
Step 2
Once the yeast mixture is frothy, add the unsweetened almond milk, cinnamon, and salt. Stir to combine.
Step 3
Mix in the raisins, then gradually add the all-purpose flour, 1 cup at a time, mixing well after each addition. The dough should be soft and slightly sticky.
Step 4
On a lightly floured surface, knead the dough for about 5-7 minutes until it's smooth and elastic.
Step 5
Place the dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Step 6
Once the dough has risen, punch it down to release the air. Divide the dough into 10 equal pieces.
Step 7
Shape each piece into a ball and then flatten it into an approximately 3.5-inch round using your hands or a rolling pin.
Step 8
Sprinkle a baking sheet with cornmeal and place the muffins on top, spacing them out evenly. Allow them to rise again for about 30 minutes.
Step 9
Preheat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface with coconut oil.
Step 10
Place the muffins on the skillet and cook them for about 7-10 minutes on each side, or until they are golden brown and cooked through.
Step 11
Once cooked, transfer the English muffins to a wire rack to cool completely before slicing. Enjoy them toasted with your favorite dairy-free spread or topping.
Nutrition Facts
| Serving size | (1242.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2826.6 |
| Total Fat 38.2g | 0% |
| Saturated Fat 24.6g | 0% |
| Polyunsaturated Fat 1.2g | |
| Cholesterol 0mg | 0% |
| Sodium 2563.3mg | 0% |
| Total Carbohydrate 564.0g | 0% |
| Dietary Fiber 26.8g | 0% |
| Total Sugars 130.9g | |
| Protein 62.4g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 616.0mg | 0% |
| Iron 27.8mg | 0% |
| Potassium 2000.0mg | 0% |
Source of Calories