Vegan Cinnamon Raisin English Muffins
Discover the perfect balance of cozy cinnamon warmth and subtle raisin sweetness in these fluffy Vegan Cinnamon Raisin English Muffins! Made with wholesome ingredients like almond milk, maple syrup, and a touch of coconut oil, these homemade English muffins are soft, chewy, and laced with bursts of plump raisins in every bite. The hint of cinnamon adds a comforting spice, while a light dusting of cornmeal gives them their signature texture. Easy to prepare with just an hour of rising time, these muffins are pan-cooked to golden perfection and great for breakfast or a quick snack. Split and toast to reveal pockets perfect for holding your favorite vegan spread, from creamy almond butter to sweet jam—it’s a delightful, dairy-free twist on a classic breakfast staple! Perfect for anyone craving a vegan-friendly, homemade bread recipe.
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Recipe Information
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
Instructions
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.
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.
In a large mixing bowl, whisk together the all-purpose flour, salt, and cinnamon.
Make a well in the center of the flour mixture and pour in the milk-yeast mixture and melted coconut oil.
Mix the ingredients together using a wooden spoon until a sticky dough forms.
Fold in the raisins, ensuring they are evenly distributed.
Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
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.
Punch down the risen dough and turn it out onto a surface dusted with cornmeal.
Divide the dough into 8 equal pieces, shaping each into a ball, then flatten each ball into a disk about 3/4 inch thick.
Preheat a large skillet or griddle over low-medium heat. Sprinkle more cornmeal into the skillet.
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.
Transfer the cooked muffins to a wire rack to cool completely.
To serve, split each muffin open with a fork and toast. Enjoy with your favorite vegan spread or toppings.
Nutrition Facts
Calories |
2360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2544 mg | 111% | |
| Total Carbohydrate | 458.3 g | 167% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 80.0 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 584 mg | 45% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 1367 mg | 29% | |
*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.
