Dairy-Free English Breakfast Muffin
Fluffy, golden, and completely dairy-free, these English Breakfast Muffins are a must-try for anyone seeking a delicious plant-based alternative to the classic morning staple. Crafted with unsweetened almond milk, olive oil, and a touch of sugar, these homemade muffins boast a soft, chewy interior and a lightly crisp exterior, thanks to a dusting of cornmeal. Perfectly portioned and easy to make, they are prepared on a stovetop griddle for ultimate convenience. Whether toasted and topped with a dairy-free spread or used as a base for a breakfast sandwich, these muffins are sure to elevate your mornings. With simple ingredients, minimal prep, and no dairy in sight, this vegan-friendly recipe delivers bakery-quality results right in your kitchen.
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Recipe Information
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
Instructions
In a large bowl, mix together the flour, yeast, sugar, and salt.
In a small saucepan, heat the almond milk and water until warm (about 110°F or 45°C).
Stir the warm liquid and olive oil into the flour mixture until a dough forms.
Turn the dough out onto a floured surface and knead for about 5 minutes until smooth and elastic.
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.
Punch down the dough and roll it out on a lightly floured surface to about 1/2 inch thickness.
Using a round cutter (approximately 3 inches in diameter), cut out muffins and place them on a baking sheet dusted with cornmeal.
Cover the muffins with a cloth and let rise for another 45 minutes, until puffy.
Heat a large non-stick skillet or griddle over medium heat.
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.
Cool the muffins on a wire rack before slicing and serving. Enjoy them plain or with your favorite dairy-free spread.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3737 mg | 162% | |
| Total Carbohydrate | 344.1 g | 125% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 26.2 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 585 mg | 45% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 644 mg | 14% | |
*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.
