These vegan sourdough English muffins are soft, chewy, and packed with the signature nooks and crannies perfect for holding your favorite spreads. Made with sourdough discard or active starter, this recipe requires no dairy or eggs, making it completely plant-based. Whether toasted with jam, slathered in vegan butter, or used for a breakfast sandwich, these muffins are a delicious way to use up extra sourdough starter.

Why You’ll Love This Recipe

100% Vegan: No dairy or eggs, yet still soft and flavorful.
No Waste: A perfect way to use up sourdough discard.
Naturally Fermented: The sourdough starter provides a slight tang and better digestibility.
No Oven Required: These English muffins are cooked on a stovetop.
Versatile: Great for breakfast sandwiches, toasted with spreads, or even as a base for mini pizzas.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sourdough discard or active sourdough starter
All-purpose or bread flour
Plant-based milk (almond, soy, or oat)
Olive oil or melted coconut oil
Maple syrup or sugar (for a slight sweetness)
Salt
Baking soda
Cornmeal or semolina (for dusting)

Directions

Mix the Dough: In a large bowl, combine sourdough starter, plant-based milk, olive oil, and maple syrup. Stir in flour and salt until a shaggy dough forms.
Knead: Transfer to a floured surface and knead for about 5 minutes until smooth.
First Rise: Place the dough in a greased bowl, cover, and let it rise at room temperature for 8-12 hours or overnight.
Shape the Muffins: Roll out the dough to about ½-inch thickness and cut into circles using a biscuit cutter or glass. Sprinkle a baking sheet with cornmeal and place the muffins on it.
Second Rise: Cover with a kitchen towel and let them rest for 1-2 hours until puffy.
Cook on Stovetop: Heat a dry skillet or griddle over medium-low heat. Cook the muffins for about 5-7 minutes per side until golden brown and cooked through.
Cool & Enjoy: Let the muffins cool slightly before slicing. Toast before serving for the best texture.

Servings and Timing

Servings: Makes about 8-10 English muffins
Prep Time: 15 minutes
Rise Time: 8-14 hours (including overnight fermentation)
Cook Time: 10-15 minutes
Total Time: 9-15 hours

Variations

Whole Wheat Version: Substitute half of the flour with whole wheat flour for a heartier texture.
Sweet English Muffins: Add cinnamon and raisins for a lightly sweetened breakfast option.
Garlic & Herb Flavor: Mix in garlic powder and dried herbs for a savory twist.
Extra Fluffy Muffins: Let the shaped muffins rise a bit longer before cooking for more airiness.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep in the fridge for up to a week.
Freezer: Freeze for up to 3 months. Thaw at room temperature before toasting.
Reheating: Toast in a skillet or toaster for a crispy exterior.

FAQs

Can I make these without sourdough discard?

Yes, but the sourdough discard adds flavor. If skipping, increase the flour and plant-based milk slightly.

Why didn’t my muffins rise properly?

Your starter may not be active enough, or the room temperature may be too cold for proper fermentation.

Can I bake these instead of cooking on a skillet?

Yes! Bake at 375°F (190°C) for about 12-15 minutes, flipping halfway through for even cooking.

What’s the best way to split these muffins?

Use a fork to gently pry them open instead of slicing to preserve the nooks and crannies.

Can I use coconut oil instead of olive oil?

Yes, melted coconut oil works well and adds a slight sweetness.

How do I know when they’re fully cooked?

They should be golden brown on both sides and sound hollow when tapped. If unsure, you can finish them in a 350°F (175°C) oven for 5 minutes.

Can I use gluten-free flour?

A gluten-free blend may work, but the texture will be different. You may need to adjust the liquid amount.

Why are my muffins dense?

Over-kneading or not allowing enough fermentation time can result in a dense texture.

Can I add seeds or grains?

Yes! Try sprinkling chia seeds, flaxseeds, or sesame seeds into the dough for added texture and nutrition.

Can I make mini English muffins?

Absolutely! Just cut smaller circles and reduce the cooking time slightly.

Conclusion

These vegan sourdough English muffins are a simple and delicious way to enjoy homemade bread with a natural sourdough tang. Perfectly chewy with a crisp crust, they’re great for breakfast, sandwiches, or snacks. Try them with your favorite spreads or as a base for a plant-based eggs Benedict. Give this recipe a go and elevate your homemade bread game!