Vegan Sourdough English Muffins
Soft, fluffy, and bursting with tangy sourdough flavor, these Vegan Sourdough English Muffins are the perfect addition to your breakfast repertoire. Made with a bubbly active sourdough starter, creamy plant-based milk, and a touch of natural sweetener like cane sugar or maple syrup, these muffins boast a delightful chewy texture with a golden, cornmeal-crusted exterior. The slow fermentation process enhances both the flavor and texture, while a quick griddle cook gives them their signature nooks and crannies—ideal for holding your favorite vegan butter or jam. With just 25 minutes of active prep and a simple overnight rise, these muffins are as convenient as they are delicious. Perfect for breakfast sandwiches, toast, or a satisfying snack, they’ll quickly become a plant-based favorite in your kitchen!
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Ingredients
- 120 grams Active sourdough starter
- 240 milliliters Unsweetened plant-based milk
- 30 grams Coconut oil (melted) or neutral vegetable oil
- 15 grams Cane sugar or maple syrup
- 360 grams All-purpose flour or bread flour
- 6 grams Salt
- 3 grams Baking soda
- 20 grams Cornmeal
Directions
Step 1
In a large mixing bowl, whisk together the active sourdough starter, plant-based milk, melted coconut oil, and sugar until well combined.
Step 2
Gradually add the flour and salt, stirring to form a soft dough. Once the mixture becomes too stiff to stir, transfer the dough to a lightly floured surface and knead it for 5-7 minutes until smooth and elastic.
Step 3
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 8-12 hours, or until the dough has doubled in size.
Step 4
Once the dough has risen, punch it down gently, then knead in the baking soda evenly. Avoid over-kneading at this stage to maintain the dough's airiness.
Step 5
On a floured surface, roll out the dough to a thickness of about 1/2 inch (1.25 cm). Use a round cookie cutter or the rim of a glass (3-4 inches in diameter) to cut out the muffins. Re-roll any scraps and repeat until all the dough is used.
Step 6
Lightly sprinkle a baking sheet or flat surface with cornmeal. Place the muffin rounds onto the cornmeal, pressing gently so that the cornmeal sticks to the bottoms. Sprinkle more cornmeal on top.
Step 7
Cover the muffins loosely with a damp towel and let them rest for 30-45 minutes to allow for a second rise.
Step 8
Heat a heavy-bottomed skillet or griddle over medium-low heat. Lightly grease it with a small amount of oil if needed.
Step 9
Carefully transfer the muffins to the skillet, ensuring they remain evenly spaced. Cook for 6-8 minutes on each side, or until golden brown and cooked through. Adjust heat as necessary to prevent burning.
Step 10
Transfer the cooked muffins to a wire rack to cool before slicing. Serve toasted with your favorite vegan butter, jam, or toppings.
Nutrition Facts
| Serving size | (797.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1788.2 |
| Total Fat 37.4g | 0% |
| Saturated Fat 26.7g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3343.1mg | 0% |
| Total Carbohydrate 318.6g | 0% |
| Dietary Fiber 12.4g | 0% |
| Total Sugars 16.1g | |
| Protein 40.8g | 0% |
| Vitamin D 101.4IU | 0% |
| Calcium 364.7mg | 0% |
| Iron 17.5mg | 0% |
| Potassium 741.9mg | 0% |
Source of Calories