Description

These Vegan Sourdough English Muffins are soft, chewy, and full of delicious sourdough flavor. Made with no dairy or eggs, they use sourdough discard for a slight tang and a long fermentation for an airy texture. Perfect for breakfast sandwiches or toasted with jam!

Ingredients

Scale

Dough

1 cup (240g) sourdough discard (unfed, room temperature)
3/4 cup (180ml) plant-based milk (almond, soy, or oat)
2 tbsp maple syrup or agave syrup
2 tbsp olive oil or melted coconut oil
2 1/4 cups (280g) all-purpose flour (or a mix of whole wheat and all-purpose)
1 tsp salt
1 tsp baking soda

For Cooking

1/4 cup cornmeal (for dusting)
1 tbsp oil (for greasing the pan)

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Instructions

Mix the Dough

In a large bowl, whisk together sourdough discard, plant-based milk, maple syrup, and oil.
Add flour and salt, then mix until a sticky dough forms.

2. Bulk Fermentation (First Rise)

Cover the bowl and let the dough rise at room temperature for 8-12 hours (overnight).
The dough should double in size and be airy.

3. Shape the Muffins

Lightly flour a surface and gently deflate the dough.
Sprinkle baking soda over the dough and knead briefly to incorporate.
Roll or pat the dough to about ½ inch thick and cut out circles (3-4 inches wide) using a glass or biscuit cutter.
Sprinkle cornmeal on a baking sheet and place the muffins on top.
Cover and let rest for 30-45 minutes until slightly puffy.

4. Cook the Muffins

Heat a cast iron skillet or griddle over medium-low heat and lightly grease with oil.
Place muffins in the pan (don’t overcrowd) and cook for 5-7 minutes per side until golden brown.
If needed, cover with a lid for the last few minutes to ensure they cook through.

5. Cool & Serve

Let the muffins cool on a wire rack before slicing.
Use a fork to split them for a classic nook-and-cranny texture.

Notes

For a Stronger Sourdough Flavor: Let the shaped muffins rise in the fridge overnight before cooking.

For a Whole Wheat Version: Replace up to 50% of the flour with whole wheat flour.

Storage: Store in an airtight container for 3-4 days or freeze for up to 3 months