Dairy-Free Cinnamon Raisin English Muffins
Get ready to elevate your breakfast game with these Dairy-Free Cinnamon Raisin English Muffins—a delectable homemade treat that's soft, flavorful, and easy to prepare. Perfectly infused with warm cinnamon and sweet bursts of raisins, these English muffins are entirely dairy-free, relying on unsweetened almond milk for a tender crumb and coconut oil for richness. The recipe includes simple steps like kneading, rising, and skillet cooking to achieve bakery-quality results in the comfort of your kitchen. Finished with a light cornmeal crust for extra texture, these muffins are perfect toasted and topped with your favorite dairy-free spreads or jams. Whether you're looking for a wholesome breakfast or a snack with a hint of nostalgia, this vegan-friendly recipe is guaranteed to impress!
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Recipe Information
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
Instructions
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.
Once the yeast mixture is frothy, add the unsweetened almond milk, cinnamon, and salt. Stir to combine.
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.
On a lightly floured surface, knead the dough for about 5-7 minutes until it's smooth and elastic.
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.
Once the dough has risen, punch it down to release the air. Divide the dough into 10 equal pieces.
Shape each piece into a ball and then flatten it into an approximately 3.5-inch round using your hands or a rolling pin.
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.
Preheat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface with coconut oil.
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.
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
Calories |
2827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2563 mg | 111% | |
| Total Carbohydrate | 564.0 g | 205% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 130.9 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 616 mg | 47% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 2000 mg | 43% | |
*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.
