Vegan Whole Wheat English Muffins

These, like my Breakfast Sausage, were inspired by a McDonald’s craving. Breakfast is my favorite meal and it is a cruel trick of the universe that eggs make me ugly, but here we are. I started with this NYT Cooking Recipe and transitioned it to vegan ingredients. It’s easy to make in advance, but the muffins are best fresh. I like to make the muffins and breakfast sausage on a Sunday and heat the sandwiches up in the toaster oven throughout the week for a quick breakfast.

Vegan Whole Wheat English Muffins

2 tsp (7 grams) active dry yeast

6 tbsp (60 grams) vegan butter (I like Miyokos), melted, plus more for the pan

1 cup (240 milliliters) vegan drinkable yogurt (Forager brand) or ½ cup vegan yogurt and ½ cup vegan milk, warmed

½ tbsp (7 milliliters) honey or sugar

1 ½ tsp (5 grams)  kosher salt

1 cup (125 grams) whole wheat flour

1 cup (125 grams) all purpose flour

½ tsp (4 grams). Baking soda 

In a small bowl, combine the yeast and 1/3 cup of warm water, let it sit for five minutes, until the yeast is dissolved

In a medium bowl, Whisk together 4 tbsp butter, yogurt, honey, salt, and yeast solution

Add flours and baking soda and mix until well combined, cover, and let rise for an hour to an hour and a half in a warm spot, until the dough has doubled

Once the dough has doubled, pre-heat the oven to 350, prepare a sheet pan with parchment paper

Melt 1 tbsp of butter in a large pan on medium-low, scoop the batter into the pan using a ½ cup, I fit 3 per pan. Reduce heat to low, cover, and cook for about 3 minutes, until the bottoms are toasted. Flip and cook, covered, for an additional 3 minutes. Transfer to the prepared baking sheet and repeat with the rest of the batter.

Bake at 350 for ten minutes, or until the muffins are cooked through.