Homemade Vegan English Muffins with Rhubarb and Strawberry Jam

Toast to my childhood

I grew up eating English muffins almost every day. Usually with peanut butter and banana, or butter and jam. They were such a staple in our house. I even used to make tuna melts on them before going plant-based.

This version is super easy to make, and the best part is you can make a big batch and freeze them. Just toast straight from frozen and you’ve got breakfast (or lunch) ready to go. They’re perfect on their own with a spread of your choice, or as the base for a quick sandwich. Pair with tofu scramble, eggs, or even a fresh salad—whatever you’re in the mood for.

Homemade Vegan English Muffins with Rhubarb and Strawberry Jam

Ingredients:

• 1 cup unsweetened, unsweetened oat milk (warmed to 100–110°F)

• 3 tsp organic granulated sugar

• 1 packet (¼ oz or 7g) active dry yeast

• 3 ½ cups all-purpose flour, divided

• 1 tsp salt

• 3 tbsp vegan butter, melted and cooled

• Cornmeal, for dusting

• Additional melted vegan butter, for greasing

Instructions:
In a large bowl, combine the warm oat milk and sugar. Sprinkle the yeast over the top and let sit for 5–10 minutes, until foamy.
Add 3 cups of the flour, salt, and melted vegan butter to the yeast mixture. Stir until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for about 8–10 minutes, gradually adding up to ½ cup more flour as needed until smooth and slightly tacky (not sticky).
Lightly oil a large bowl with vegan butter. Place the dough inside, turning once to coat. Cover with a clean towel or plastic wrap and let rise in a warm place for 1½–2 hours, or until doubled in size.
Gently punch down the dough and turn it out onto a lightly floured surface. Roll it out to about ¾-inch thick. Use a 3-inch biscuit cutter or glass to cut out rounds. Gather scraps, re-roll once, and cut again.
Lightly dust a baking sheet with cornmeal. Place the rounds on top, sprinkle more cornmeal over them, and cover loosely with a towel. Let rise for another 30–40 minutes, until slightly puffy.
Lightly grease a skillet with vegan butter and heat over low to medium-low. Cook the muffins in batches, 5–7 minutes per side, or until golden brown and cooked through. Covering the pan while cooking helps the centers bake through. Adjust heat as needed to prevent burning.
Let the muffins cool on a wire rack. Use a fork to split them open for that classic craggy texture, and toast before serving.