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Vegan Sourdough English Muffins Recipe

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These vegan sourdough English Muffins are simple and easy, loaded with nooks and crannies! Make the night before, and bake the next day. 

These make a fantastic base for a breakfast sandwich, great toasted with jam and cream cheese, or fantastic eaten plain with any spread you like!

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My ‘Year of the Sourdough’ has officially extended into 2021!  My starter is almost a year old at this point, and I have been loving baking up fun new recipes with it. I’ve made sourdough muffins, sourdough bagels, and now these amazing sourdough English muffins!  Rise and shine, because breakfast is served.

These Vegan Sourdough English Muffins Are:

  • Warm
  • Hearty
  • Loaded with nooks & crannies
  • Simple to make
  • Earthy
  • A great way to use your sourdough discard for breakfast
  • Vegan, vegetarian, dairy free, and egg free!
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Make English Muffins With Sourdough Starter Discard

This Sourdough english muffins recipe is the perfect way to use your sourdough discard from a starter.  I hate throwing out food (or rather, composting it!)- so I’m always looking for ways to resuse kitchen scraps to cut back on waste.  Instead of tossing your discard when you feed your sourdough starter, try this awesome recipe instead. I have a whole page on my site for recipes that use sourdough discard. That way you can add a hint of sourdough flavor to your baked goods, and cut back on food waste.

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What’s In Vegan Sourdough English Muffins?

See the recipe card below for full ingredient amounts and recipe instructions!

  • Sourdough Starter Discard: you can buy sourdough starter, or I have a great guide on how to make your own in one week!
  • Granulated Sugar
  • Extra virgin olive oil
  • Almond Milk: you can use any variety that you would drink. I prefer almond milk.
  • All Purpose Flour: I normally use all purpose flour for all my baking recipes, I love the consistency and texture of the crumb this flour produces. If you are gluten free, then a gluten free flour would be a nice substitute in this dish.
  • Salt
  • Corn Meal: to get that signature texture on the outside of the muffins. I love adding cornmeal to my breads as they start their second rise… corn meal has such a nice texture and makes these English muffins look super professional!
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One of the BEST Pantry Staple English Muffin Recipes

This recipe for vegan sourdough discard English muffins is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards.  You probably have a lot of these ingredients on hand. Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate. 

I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!

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How Do I Make Overnight Sourdough English Muffins?

  1. The night before, mix all ingredients except for the corn meal in a large bowl.  Knead the dough for about 5 minutes until it is well combined into a dense dough. Cover the bowl with a tea towel and allow the dough to rise in a warm place overnight, for 8 hours.
  2. Once dough has risen, flour a cutting board. Roll the dough out on the cutting board to 1/2 inch thick. Using a glass or measuring cup, cut even circles for each english muffin. Take excess dough, knead together, roll out, and cut again until there is no more dough left. Mine made 10 english muffins.
  3. Dip each side of an English muffin into the corn meal, then place on a sheet pan. Cover the muffins and allow them to rise for another hour, until they’ve doubled in size.
  4. To cook, heat a cast iron skillet over low heat. Make sure it’s nice and hot. Place 4 or 5 english muffins in the pan, and cook for 7 to 8 minutes on each side until they begin to brown. Repeat until all muffins have been cooked.
  5. Slice, toast, and add tofu cream cheese or blackberry chia jam… Mangia!
 
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More Vegan Sourdough Discard Recipes You’ll Love Baking!

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vegan sourdough english muffins recipe healthy plant based egg free muffins recipe savory dairy free uffins for breakafast or brunch

Vegan Sourdough English Muffins

Kelly Jensen
These vegan sourdough English Muffins are simple and easy, loaded with nooks and crannies! Make the night before, and bake the next day.  These make a fantastic base for a breakfast sandwich, great toasted with jam & cream cheese, or fantastic eaten plain with any spread you like! Egg free, dairy free, and vegan.
5 from 5 votes
Prep Time 15 minutes
Cook Time 15 minutes
Rise Time 10 hours
Total Time 10 hours 30 minutes
Course Bread, Breakfast, Brunch
Cuisine American
Servings 10 english muffins
Calories 229 kcal

Ingredients
  

  • 1/2 cup Sourdough starter unfed
  • 1 tablespoon sugar
  • 1 tablespoon olive oil
  • 1 cup plain unsweetened almond milk
  • 3 cups all-purpose flour
  • 1 teaspoon Sea Salt
  • 1 cup cornmeal

Instructions
 

  • The night before, mix all ingredients except for the corn meal in a large bowl.  Knead the dough for about 5 minutes until it is well combined into a dense dough. Cover the bowl with a tea towel and allow the dough to rise in a warm place overnight, for 8 hours.
  • Once dough has risen, flour a cutting board. Roll the dough out on the cutting board to 1/2 inch thick. Using a glass or measuring cup, cut even circles for each english muffin. Take excess dough, knead together, roll out, and cut again until there is no more dough left. Mine made 10 english muffins.
  • Dip each side of an English muffin into the corn meal, then place on a sheet pan. Cover the muffins and allow them to rise for another hour, until they’ve doubled in size.
  • To cook, heat a cast iron skillet over low heat. Make sure it’s nice and hot. Place 4 or 5 english muffins in the pan, and cook for 7 to 8 minutes on each side until they begin to brown. Repeat until all muffins have been cooked.
  • Slice, toast, and add tofu cream cheese or blackberry chia jam… Mangia!

Nutrition

Calories: 229kcalCarbohydrates: 44gProtein: 6gFat: 3gSaturated Fat: 1gSodium: 267mgPotassium: 91mgFiber: 3gSugar: 2gCalcium: 37mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, Baking, Breads, Breakfast, Dairy Free, Pantry Recipes, Side Dishes, Snacks, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

7 Comments

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  4. Lindy

    5 stars
    …this is the easiest/most delicious/authentic English muffin recipe I’ve made with my levain…so appreciate your effort here on creating epic staples that every pantry needs…also make your sourdough naan on the regular…ty…best, Lindy

    • The Herbeevore

      Hi DL, you’re correct, it’s UNFED starter right from the discard- let me edit that quickly. Thank you!

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