Vegan Sourdough English Muffins
Get ready to elevate your morning routine with these pillowy Vegan Sourdough English Muffins, crafted entirely from plant-based ingredients and a tangy sourdough starter. Perfectly golden and lightly dusted with cornmeal, these muffins boast a soft, airy interior and a delightful chew—ideal for topping with vegan butter, fruity preserves, or savory avocado. This recipe combines a slow overnight rise for enhanced flavor with the simplicity of skillet cooking for fuss-free perfection. Made with unsweetened plant-based milk, melted coconut oil, and a touch of natural sweetener, these muffins are as wholesome as they are irresistible. Whether you're enjoying them toasted or fresh off the griddle, these homemade delights are sure to become a breakfast favorite.
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Recipe Information
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
Instructions
In a large mixing bowl, whisk together the active sourdough starter, plant-based milk, melted coconut oil, and sugar until well combined.
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.
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.
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.
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.
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.
Cover the muffins loosely with a damp towel and let them rest for 30-45 minutes to allow for a second rise.
Heat a heavy-bottomed skillet or griddle over medium-low heat. Lightly grease it with a small amount of oil if needed.
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.
Transfer the cooked muffins to a wire rack to cool before slicing. Serve toasted with your favorite vegan butter, jam, or toppings.
Nutrition Facts
Calories |
1788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3343 mg | 145% | |
| Total Carbohydrate | 318.6 g | 116% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 16.1 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 365 mg | 28% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 742 mg | 16% | |
*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.
