Dairy-Free English Breakfast Muffin
Fluffy, golden, and completely dairy-free, these Dairy-Free English Breakfast Muffins are the perfect homemade addition to your morning table. Crafted with simple pantry staples like all-purpose flour, instant yeast, and unsweetened almond milk, this recipe delivers bakery-quality muffins without the need for dairy ingredients. A hint of olive oil adds richness, while a dusting of cornmeal creates that signature textured crust. The dough is kneaded to perfection, then gently cooked on a skillet for that classic English muffin look and flavor. Whether you enjoy them toasted, slathered with your favorite plant-based spread, or topped with avocado, these versatile muffins are an irresistible breakfast or brunch option. Quick to prepare with just 20 minutes of hands-on time, they’re ideal for vegans, dairy-free diets, or anyone looking to elevate their morning routine.
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Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 2 tablespoons Sugar
- 1.5 teaspoons Salt
- 1.25 cups Unsweetened almond milk
- 0.25 cups Water
- 2 tablespoons Olive oil
- 0.25 cup Cornmeal
Directions
Step 1
In a large bowl, mix together the flour, yeast, sugar, and salt.
Step 2
In a small saucepan, heat the almond milk and water until warm (about 110°F or 45°C).
Step 3
Stir the warm liquid and olive oil into the flour mixture until a dough forms.
Step 4
Turn the dough out onto a floured surface and knead for about 5 minutes until smooth and elastic.
Step 5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, until doubled in size.
Step 6
Punch down the dough and roll it out on a lightly floured surface to about 1/2 inch thickness.
Step 7
Using a round cutter (approximately 3 inches in diameter), cut out muffins and place them on a baking sheet dusted with cornmeal.
Step 8
Cover the muffins with a cloth and let rise for another 45 minutes, until puffy.
Step 9
Heat a large non-stick skillet or griddle over medium heat.
Step 10
Carefully transfer the muffins to the skillet without crowding, and cook for 7 to 8 minutes on each side or until they are golden brown and a toothpick inserted in the center comes out clean.
Step 11
Cool the muffins on a wire rack before slicing and serving. Enjoy them plain or with your favorite dairy-free spread.
Nutrition Facts
| Serving size | (844.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1918.3 |
| Total Fat 37.7g | 0% |
| Saturated Fat 5.5g | 0% |
| Polyunsaturated Fat 3.5g | |
| Cholesterol 0mg | 0% |
| Sodium 3736.9mg | 0% |
| Total Carbohydrate 344.1g | 0% |
| Dietary Fiber 15.7g | 0% |
| Total Sugars 26.2g | |
| Protein 45.6g | 0% |
| Vitamin D 109.8IU | 0% |
| Calcium 584.7mg | 0% |
| Iron 19.6mg | 0% |
| Potassium 643.5mg | 0% |
Source of Calories