English Muffins

This is a super simple recipe for English muffins using only six ingredients. They are fluffy and soft on the inside. Perfect for Saturday mornings, but you can also prepare them on the weekend, and enjoy them warm and freshly toasted on weekday mornings.

Course Bread

Cuisine Vegan

Prep Time 10

Cook Time 20

Resting Time 2

Total Time 2 30

Servings english muffins

Calories 179kcal

Author Elephantastic Vegan

Ingredients

2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon instant yeast
1 teaspoon olive oil
3/4 cup lukewarm water
1 tablespoon fine cornmeal

US Customary - Metric

Instructions

In a large bowl, combine the flour, salt, and instant yeast. Then add the oil and water. Stir to combine, then knead with your hands (or use a kitchen machine with a dough hook) until it's a smooth dough. If the dough is too sticky, add more flour; if it's too crumbly, add more water.
Cover the bowl with a clean kitchen towel and let it sit in a warm place until the dough doubles in size (for about 1 hour).
Move the dough onto a lightly floured parchment paper and roll it out to about 1/2 inch (1 cm) thickness.
Use a circle cutter or glass to cut out the english muffins. You should be able to get about 7 of them – depending on the size of your cutter.
Dip them in fine cornmeal. Let them rise for another hour.
Bring a flat pan to medium heat and add the english muffins. Let them cook for about 5 minutes. Then flip them and let them cook on the other side as well for about 5 minutes. If they brown too quickly, reduce the heat. Give them enough time to cook all the way through.
You can eat them like they are, or slice them and toast the inside again.

Notes

How to store English Muffins?

You can keep them in an airtight container at room temperature for a day or two or in the refrigerator for up to 5 days.

Can you freeze English Muffins?

You can freeze English Muffins for up to 3 months. When you're ready, thaw them overnight in the fridge and then toast them before serving.

Nutrition