Vegan English Muffins

Vegan English Muffins

If you want to have a great vegan breakfast bread, these vegan English muffins will be perfect for you. They are easy to make and you can keep them in the freezer for as long as you like so they are great to prepare in advance.

Prep Time 15 minutes
Cook Time 15 minutes
Rise 1 hour 45 minutes
Total Time 30 minutes
Servings 10 Muffins
Author Olle


  • 10 dl (4 cups) flour
  • 3 1/2 dl (1 1/2 cup) Plant milk
  • 2 tsp active dry yeast
  • 2 tbsp syrup
  • 2 tsp salt
  • 2 tbsp butter non-dairy


  1. Mix flour, yeast and salt in a large bowl.

  2. Add the butter and pinch it so that you have a crumbly flour mix.

  3. Add the milk and syrup to a saucepan and heat over medium heat until warm but not hot.

  4. Pour the warm milk and syrup into the flour-mix and start to knead. Continue to knead for about 10 minutes until you have a firm dough. Cover and let rise for about an hour.

  5. Pour the dough out on a lightly floured surface and use a rolling pin to roll out the dough until it is about 2 cm (a little less than an inch) thick and punch out circles. Roll out the left-over dough and punch out more circles until you're out of dough.

  6. Cover the muffins and let rise again for about 45 minutes.

  7. Heat up a dry skillet over medium heat and fry the English muffins a couple of minutes until they are golden brown. Flip them over and fry on the other side.

These vegan English muffins are best served directly when baked or when toasted. The best way to store them is to freeze them and then just pop them in the toaster when you want to eat them.