Vegan Sourdough English Muffins
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.
Servings: 10 english muffins
Calories: 229kcal
Cost: $2
Ingredients
- 1/2 cup unfed sourdough starter
- 1 tablespoon sugar1 tablespoon extra virgin olive oil
- 1 cup plain unsweetened almond milk
- 3 cups all-purpose flour
- 1 teaspoon sea salt
- 1/2 cup cornmeal for dusting
Instructions
- Prep the dough the night before: In a large bowl, combine the sourdough starter, sugar, olive oil, almond milk, flour, and salt. Mix and knead for about 5 minutes until a dense, smooth dough forms. Cover with a tea towel and let rise at room temperature for 8 hours (overnight).
- The next morning, lightly flour a cutting board and roll the dough to about 1/2-inch thickness. Use a glass or round cutter to cut out muffin rounds. Gather and re-roll scraps until all dough is used. You should get around 10 muffins.
- Dip both sides of each muffin in cornmeal and place on a sheet pan. Cover loosely and let rise for 1 more hour, or until the muffins have doubled in size.
- Heat a cast iron skillet over low heat until hot. Place 4–5 muffins in the skillet and cook for 7–8 minutes per side, until golden brown. Repeat with remaining muffins.
- Slice, toast, and enjoy with tofu cream cheese or your favorite jam.
Notes
Additions and Substitutions
Swap almond milk for oat or soy milk if preferred or on hand.
Add 1 teaspoon baking powder to the dough the next morning for extra lift if your starter doesn't rise as well.
Mix in fresh herbs like garlic, rosemary, or thyme for a savory twist.
Nutrition
Calories: 229kcal | Carbohydrates: 44g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 267mg | Potassium: 91mg | Fiber: 3g | Sugar: 2g | Calcium: 37mg | Iron: 2mg