Making Vegan English Muffins From A Non-Vegan Recipe

When you become vegan, you realize just how many things aren’t vegan upon further inspection. English muffins are one of those things. If they don’t contain any dairy products, they always seem to carry L-cysteine, which technically is vegetarian because it is not derived from edible meat, poultry, or fish. However, it can be derived from hair or poultry feathers, and that’s just not something I want to consume – I don’t know about you. So, I haven’t had English muffins for a long, long time. Until I decided that I really wanted to eat one, and I found a recipe to try out.

English Muffins in Stove Top Frying Pan
A better photographer than me took this picture of English Muffins. This is how mine was cooked, except I used a lot of cornmeal and a ton of margarine!

I Found A Non-Vegan English Muffin Recipe And Easily Veganized It

The English muffin recipe I found is from a site called Kitchn. The recipe is not vegan, but I knew that I could at least try making it vegan.

It wasn’t a hard task.

The recipe calls for 1 cup of milk, but I didn’t have any plant-based milk in the fridge, so I just used water. Next time I’m going to try cashew milk.

The recipe also calls for butter. I used my favorite vegan margarine in its place. She says in her recipe that you can also replace the butter with olive oil. I would suggest you use whatever you normally use to replace butter.

It Took Some Time To Make These

While the recipe isn’t hard, the final English muffin takes a little bit of time to come together.

You need to make a starter, which is flour, water, and yeast. It is supposed to give the English muffins more flavor in the end. You can let it sit anywhere between one to 12 hours. I let it sit for 11 hours.

The next step requires you to mix the ingredients together and then let the dough rise overnight in the fridge, which should help the muffins develop more flavor. I wanted flavor, so I wanted them to rise as long as I could stand it. In fact, I went out the next morning shopping, so they stayed overnight and most of the morning in the fridge.

Then I had to take them out of the fridge, shape the dough into balls, and let those balls rise for 2 more hours.

I Found It Hard To Get A Nice, Round Shape

As you can see, my dough muffins don’t have a perfect shape after rising. I tried to round them out as best I could but the dough wasn’t cooperating with me. Eventually, I just started making them ‘kind of round’ and putting them on the baking sheet. If I were serving them to someone else, I might take a little more time in the future making them look great, but these were just for me and my husband, so I wasn’t too concerned about aesthetics.

english muffin dough

They Were Easy To Cook

You simply put them in a skillet and cook them on both sides.

I was worried that they wouldn’t cook through, but they did. I didn’t need to cover them or anything.

I had my temperature on medium and while they did look like they had been sitting in the skillet for a while, they didn’t burn.

They Tasted Like Donut Muffins

I think this is in part because they were fried on a skillet and I used a lot of my vegan margarine. Probably more than I should have.

The recipe author says to cover the skillet with just enough butter to coat the bottom of the pan and prevent sticking. I know I put much more than just enough to coat the pan.

My husband was quick to point out that they tasted like donuts. And he was right. Next time I will use WAY less margarine in the skillet.

They were really good, but they didn’t taste like the English muffins you buy in the store.

What I Will Do Differently Next Time

english muffin side

Besides using less margarine to cook the muffins in the skillet, there’s really only one thing I’m going to change next time I cook this veganized English muffin recipe.

For some reason, I thought they should be flat. Even though I spent a lot of time letting them rise, I used my spatula when frying to flatten them out. I pushed as hard as I could because, in my mind, they were not flat enough!

They don’t look super flat in the above picture, but each half was pretty thin when sliced. And, the insides were compressed and looked just like any other bread to me.

I want to see if I can create those crevices that we all know and love in English muffins. Therefore, next time, I’m not going to push them down. I going to let them round out, puff up, or do whatever they want to do in the skillet.

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