Yummy Homemade English Breakfast Muffins
For breakfast, I usually eat my homemade granola with my oat milk but for those special days when I crave something more special, I always have some English breakfast muffins in my freezer. They defrost quickly and are yummy with so many different toppings depending on what I fancy. They are also amazing just toasted and with vegan butter.
I love the sourdough variety and love preparing these with my sourdough starter that I always keep in the fridge to make my sourdough bread. But don’t worry they will be just as tasty if you use yeast instead.
These English breakfast muffins do take some time to prepare and I tend to make them at the weekend and then freeze them. I only take out as many as I need so they last me a few weeks. They can easily be stored in the freezer for up to 2 months so it’s absolutely worth it in my eyes.
1/2 cup of sourdough starter
2 3/4 cups of unbleached all-purpose flour
1 cup of nut or oat milk
1 tbsp sugar
1tsp baking powder
3/4 tsp salt
cornmeal for dusting
How To Make English Breakfast Muffins
Ensure you have enough time to make these. I recommend to start in the evening to prepare the dough. It will have to rest for at least 8 hours so preparing it the evening before is perfect.
All you need for the first step is your sourdough starter and the vegan milk. Combine these in a bowl and stir to incorporate. Then cover your bowl with a clean tea towel and let it sit for at least 8 hours.
The next morning (or after at least 8 hours) add the remaining ingredients. Combine everything in your bowl. Now take the dough and place it on a lightly floured surface. Knead it for about 4 to 5 minutes.
The dough will be easy to handle and should not be sticky. Roll out the dough to about 3/4 inch. Next, you will cut out the muffins. You can use specific muffin cutters for this step or wing it and find something that will give you the size you are aiming for. That could be cookie cutters or in my case, I use a beer glass for this step and it works a really well. So happy to recommend this to you. If you found an alternative please let me know in the comments!
Transfer the muffins to a lightly baking paper or a plate which is dusted with cornmeal. Make sure both sides of the muffins get a light dusting of cornmeal. Leave the muffins to rest for about 45 minutes.
After the muffins have rested for about 45 minutes they are ready to cook! The exciting part! Cook in a pan on each side for about 6-8 min on medium heat or until lightly. They will grow in size slightly. I like to add a few at a time, about 4-5 depending on how many fit your pan.
Once they have achieved the right colour take them off the heat and let them cool down.
Enjoy your homemade English breakfast muffins!
Be creative with the toppings. I do love sweet things so I love to cover them with chocolate or jam. But they go well together with more savoury toppings of course so it is up to your imagination and taste buds how you enjoy them. I could imagine that this vegan cheese would work well or this wonderful spread.
- 1/2 cup of sourdough starter or discard
- 2 3/4 cups of unbleached all-purpose flour
- 1 cup of nut or oat milk
- 1 tbsp sugar
- 1 tsp baking powder
- 3/4 tsp salt
- cornmeal for dusting
- Combine your starter with 2 cups of flour and milk in a bowl.
- Stir to incorporate and cover the bowl with a clean tea towel. Let it sit for at least 8 hours.
- Add the remaining ingredients. Combine everything.
- Place dough on a lightly floured surface and knead for about 4-5 minutes.
- Roll out dough to about 3/4 inch.
- Cut out muffins ( I use a beer glass for this step and it works well!)
- Transfer to a lightly baking paper or a plate which is dusted with cornmeal.
- Allow resting for about 45 minutes.
- Cook in a pan on each side for about 6-8 min on medium heat or until lightly.
If you enjoyed this English breakfast muffin recipe and want to find other recipes head over to my recipe section and join my Facebook Group which focuses on homemade vegan recipes that are affordable and healthy.