Quick and Easy, Same Day, English Muffins – Dairy Free option

Simple to make, Quick and Easy English Muffins, all made within a couple of hours, dairy free but with easy ways to alter the recipe to your tastes.

Flour Choices for English Muffins

I prefer to use Bakers/Bread Flour, as I love the chewy texture, now English muffins are rather chewy regardless and if you want to use Plain flour, feel free, I would just hold back on the liquid a little bit because plain flour can be a little less absorbent than bakers flour, so for the same texture, you may just not need as much liquid!

Serving your English Muffins

For us, nothing can beat a breakfast sandwich, sausage patties, eggs, bacon and mayo or ketchup, my fave, however they are so good hot with jam or honey as well, really they’re bread, and who doesn’t love fresh baked bread in a myriad of ways!

English Muffins

Simple Yeasted English Muffins – Dairy Free options

Print Pin Rate

Course: Breakfast

Keyword: bread, dairy free, English Muffin, quick and easy, stovetop

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Proofing Time: 30 minutes minutes

Servings: 27

Calories: 230kcal

Ingredients

• 400 g Coconut Cream/Milk
• 400 g Warm Water
• 20 g Instant Yeast
• 80 g Oil/Butter
• 20 g Salt
• 40 g Sugar
• 1100 g Bakers Flour

Instructions

• Put all ingredients into your bowl in the order provided, I use my Kitchenaid Bowl Lift Model, take into account the weight of the ingredients (a little over 2kg) when deciding whether your mixer can handle it or if you need to halve it!
  400 g Coconut Cream/Milk, 400 g Warm Water, 80 g Oil/Butter, 20 g Salt, 40 g Sugar, 1100 g Bakers Flour, 20 g Instant Yeast
• Mix on low until the mixer starts to struggle, then knock it up a speed or two until the dough all comes together, and starts to climb the hook and looks fairly smooth.
• Put in a container to proof, due to the high quantity of yeast and the warm water, it will proof fairly quickly.

  If your temps are high, you can use cooler water, less yeast, etc, it is entirely up to you to tweak it to suit your weather and timeline.
• Once it has doubled, tip it onto a dough mat and divide it into balls of approximately 75g.
• Place the balls on a tray that has a generous sprinkling of semolina in it, sprinkle the tops with semolina as well and press down firmly so the muffins are flatter rather than rounded.

  **See notes for alternate method.
• Let the balls puff slightly, only 15mins or so.
• Get a pan nice and warm, medium high, preferably cast iron, but any pan will work. Place the muffins on the pan with enough room that you can get in there to flip them and put a lid on for approx 6mins.

  After the 6 mins, open the lid and flip the muffins, replacing the lid and leaving for a further 4-6mins. ***

Notes

** You can roll the dough out into a sheet, use a circular cutter and put those circles on a tray, or like I used to and cut it into squares, I have found though, from doing these things that I actually prefer the shaped somewhat like hamburger buns method, I like the way they puff up when done that way, there’s less issue with rerolling or waste, or in the case of the squares, they’re more evenly sized.

*** You will have to test things with your stove top and choice of cookware, you want to cook them slow enough that they cook all the way through, but also have the temp high enough that the outsides are somewhat crusty as well.

*Nutritional panel is worked out based on Coconut Cream and Olive Oil as the choices.

Nutrition

Serving: 75g | Calories: 230kcal | Carbohydrates: 32g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 290mg | Potassium: 96mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 1mg