Vegan Cinnamon Raisin English Muffins

Elevate your breakfast game with these soft and fluffy Vegan Cinnamon Raisin English Muffins, a delightful twist on a classic favorite. Infused with warm cinnamon spice and studded with sweet, juicy raisins, these homemade muffins offer a perfect balance of sweet and savory flavors. Made with simple, plant-based ingredients like almond milk, maple syrup, and coconut oil, they’re perfect for vegans and non-vegans alike. The recipe includes an easy yeast dough that’s folded with raisins, shaped into individual muffins, and cooked to golden perfection on a skillet for that signature texture. With a hint of cornmeal crunch on the outside and a tender, chewy interior, these muffins are divine toasted with your favorite vegan spread or a dollop of jam. Ready in just over an hour, this recipe is a must-try for anyone craving a fresh, wholesome breakfast or snack.

Nutriscore Rating: 65/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 8

Ingredients

• 1 cup Unsweetened almond milk
• 2 tablespoons Maple syrup
• 2.25 teaspoons Active dry yeast
• 3.5 cups All-purpose flour
• 1 teaspoon Salt
• 2 teaspoons Ground cinnamon
• 2 tablespoons Coconut oil, melted
• 0.5 cup Raisins
• 0.25 cup Cornmeal

Directions

Step 1

Warm the almond milk in a small saucepan over low heat until lukewarm, about 110°F. Remove from heat and stir in the maple syrup.

Step 2

Sprinkle the active dry yeast over the milk mixture and let it sit for 5-10 minutes until bubbles form, indicating the yeast is active.

Step 3

In a large mixing bowl, whisk together the all-purpose flour, salt, and cinnamon.

Step 4

Make a well in the center of the flour mixture and pour in the milk-yeast mixture and melted coconut oil.

Step 5

Mix the ingredients together using a wooden spoon until a sticky dough forms.

Step 6

Fold in the raisins, ensuring they are evenly distributed.

Step 7

Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.

Step 8

Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for about 1 hour, or until doubled in size.

Step 9

Punch down the risen dough and turn it out onto a surface dusted with cornmeal.

Step 10

Divide the dough into 8 equal pieces, shaping each into a ball, then flatten each ball into a disk about 3/4 inch thick.

Step 11

Preheat a large skillet or griddle over low-medium heat. Sprinkle more cornmeal into the skillet.

Step 12

Place the muffins into the skillet and cook for about 7-10 minutes on each side. They should be golden brown and sound hollow when tapped.

Step 13

Transfer the cooked muffins to a wire rack to cool completely.

Step 14

To serve, split each muffin open with a fork and toast. Enjoy with your favorite vegan spread or toppings.

Nutrition Facts

Serving size	(869.5g)

Amount per serving	% Daily Value*
Calories	2360.1

Total Fat 36.9g	0%
Saturated Fat 23.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 2544.4mg	0%
Total Carbohydrate 458.3g	0%
Dietary Fiber 23.1g	0%
Total Sugars 80.0g
Protein 54.0g	0%

Vitamin D 87.8IU	0%
Calcium 584.0mg	0%
Iron 23.8mg	0%
Potassium 1367.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 13.9%

Protein: 9.1%

Carbs: 77.0%