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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

The Herbeevore
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 4 votes
Prep Time 15 mins
Cook Time 15 mins
Rise Time 10 hrs
Total Time 10 hrs 30 mins
Course Bread, Breakfast, Brunch
Cuisine American
Servings 10 english muffins
Calories 229 kcal



  • 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!


Calories: 229kcalCarbohydrates: 44gProtein: 6gFat: 3gSaturated Fat: 1gSodium: 267mgPotassium: 91mgFiber: 3gSugar: 2gCalcium: 37mgIron: 2mg
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