Cooking
Eggless Homemade English Muffins
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These Eggless Homemade English Muffins are soft and fluffy and have all those lovely little nooks and crannies that make store-bought muffins so popular—but trust me, the homemade version tastes way better! Plus, they’re egg-free, so if you’re avoiding eggs, this recipe is perfect for you. They’re also surprisingly easy to make with just a few simple ingredients. And once you try them, you’ll never want to go back to the store-bought kind!
Oriana’s Thoughts On The Recipe
I have to admit, once I made these homemade English muffins, I could never go back to store-bought! The taste and texture are just on another level. They’re soft and fluffy on the inside, with those signature nooks and crannies that soak up butter or jam perfectly. I love how easy they are to make, too! You only need a few basic ingredients, and before you know it, you’ll have a batch of freshly made English muffins that smell incredible and are egg-free.
They make the best breakfast sandwiches—imagine a warm, homemade muffin with some melted cheese, crispy bacon, and avocado. Yum! Or, if you’re feeling something sweet, spreading a little jam or honey on them is a simple but delicious option. They’re also egg-free, so they’re a great alternative if you need to avoid eggs but still want that classic English muffin experience.
Trust me, once you try making these at home, you’ll be hooked. The store-bought ones just don’t compare! It’s one of those recipes where the homemade version truly shines, and it’s surprisingly easy to make. So, whether you’re baking for yourself or your family, these muffins are sure to impress.
Whether you enjoy them with butter and jam or use them to build the ultimate breakfast sandwich, these muffins will quickly become a favorite. Give them a try, and you’ll love the homemade touch!
What I Love About This Recipe
Simple Ingredients, Easy Process: You only need a few basic ingredients to make these. It’s a no-fuss recipe that’s perfect even if you’re new to baking. Just mix, shape, and cook!
Totally Egg-Free: No eggs required! These muffins are great for anyone with an egg allergy or if you’re simply looking for an eggless alternative without sacrificing flavor.
Nooks and Crannies Perfection: These muffins have all those beloved little pockets that are perfect for holding butter, jam, or anything else you want to spread on them! Plus, they’re even better than the store-bought kind.
Once You Try Homemade, You’ll Never Go Back: The taste of homemade is unbeatable. After making these, I’m sure you’ll never look at store-bought English muffins the same way again!
Endless Ways to Enjoy: These muffins are versatile and delicious, whether you top them with butter and jam or make your favorite breakfast sandwich.
Potential Recipe Challenges & Pro Tips
- Dough Too Sticky to Handle: It can sometimes be tricky to handle sticky dough.
- Pro Tip: Dust your hands and work surface with a little extra flour to make the dough easier to manage without sticking.
- Muffins Not Rising Enough: If your muffins don’t puff up as much as expected, it could be due to inactive yeast.
- Pro Tip: Make sure your yeast is fresh! You can test it by mixing it with warm water and sugar—if it foams after a few minutes, it’s good to go.
- Burning the Muffins While Cooking: Because these are cooked on the stovetop, they can brown too quickly if the heat is too high.
- Pro Tip: Cook on low heat and keep an eye on them to avoid burning. Flip them frequently to ensure even cooking.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Milk: Adds moisture and helps create a soft texture. Note: You can use dairy-free milk if needed.
- Water: Helps activate the yeast and bind the dough.
- Sugar: Feeds the yeast and adds a hint of sweetness to balance the flavors.
- Yeast (Instant or Fast-Acting): This helps the muffins rise, creating fluffy nooks and crannies.
- All-purpose flour: The base of the dough gives structure to the muffins.
- Salt: Enhances the flavor and balances the sweetness.
- Butter: Adds richness to the dough. Note: Use a plant-based butter to make it dairy-free.
- Cornmeal or Semolina: This is for dusting the muffins, giving them that classic crunchy exterior.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Activated The Yeast
Combine the milk, water, and sugar in a bowl or glass measuring cup, then stir together and warm in the microwave for 50 – 60 sec, or until it reaches 110º F (43º C). Add the yeast and stir once more. Set aside for 5-7 minutes or until foamy.
Step 2 – Mix Dry Ingredients
While the yeast activates, combine the flour and salt in the bowl of your stand mixer fitted with the paddle attachment. Mix to combine.
Step 3 – Add Wet Ingredients And Mix
Add the melted butter to the milk/yeast mixture. Then, slowly pour the liquid into your flour mixture while mixing it low. Increase the speed to medium-high and mix for about 8 – 10 minutes or until the dough is elastic and smooth, scraping down the bowl a few times. It will be a very wet sticky dough.
Step 4 – Proof
Transfer the dough to a large, lightly oiled bowl and cover with plastic. Allow to double in size in a warm spot (about 1 – 2 hours, depending on your space temperature).
Tip: You can also refrigerate the dough overnight. In that case, take the dough out of the refrigerator 1 hour before rolling it out. I highly recommend refrigerating the dough overnight if time allows.
Step 5 – Cut The English Muffins
Transfer the dough to a floured surface, then gently spread out and pat down with your hands. If the dough has risen at room temperature for 2 hours, spread out and pat down until it’s about 3/4 – inch (2 cm) thick. If the dough is cold because you refrigerated overnight, spread it out and pat down until it’s about 1/2 – inch (1.30 cm) thick.
Line two baking sheets with parchment paper and generously sprinkle with cornmeal or Semolina.
Use a 3-inch round cutter to cut your muffins, then gently transfer them to the prepared baking sheets using a spatula or your hands. Dip your cutter in flour between cuts to cut out your muffins. Re-roll the scraps and continue cutting until the dough is used up. Dust muffins with cornmeal or Semolina, cover loosely with parchment paper, and place in a warm spot to rise for about 30 minutes.
Step 6 – Cook
Place a large skillet over low heat. When the skillet is hot, sprinkle the surface with cornmeal or Semolina, and then carefully place 3 – 4 muffins on the pan. Cover and cook for 6 – 7 minutes. Then carefully flip and cook covered for another 6 – 7 minutes.
Clear the old cornmeal off the pan, add a fresh sprinkle, and cook the remaining muffins.
- Measure Carefully! Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Be patient with the dough. Let it rise fully to ensure soft and fluffy muffins.
- When cooking, use a griddle or cast-iron skillet, and keep the heat low to prevent burning.
- If you don’t have cornmeal, semolina works just as well for that signature texture.
- Put the knife down and grab a fork! Gently poke the tines of the fork all the way around the center of the muffin, then pull it apart with your fingers to reveal the beautifully textured inside.
Variations & Additions
- Add Whole Wheat Flour: Swap half of the all-purpose flour for whole wheat flour for a heartier, healthier muffin.
- Mix in Herbs: Add a little rosemary or thyme to the dough for a savory twist.
- Cheesy English Muffins: Mix in some shredded cheese to the dough for cheesy goodness!
Serving Suggestions
These Eggless English Muffins are perfect toasted with a little butter or jam, but they also make the best breakfast sandwiches! Add a portion of Breakfast Casserole Without Eggs or Egg-Free Easy Frittata, bacon, cheese, and avocado for a satisfying start to your day.
Storing and Freezing Instructions
Storing: Store in an airtight container at room temperature for up to 3 days, or refrigerate them to keep them fresh longer.
Freezing: English muffins freeze beautifully! Once cooked and cooled, place them in a freezer bag for up to 3 months. To reheat, just pop them in the toaster or warm them up in the oven.
Frequently Asked Questions
An English muffin is a small, round, and flat yeast-leavened bread that is usually sliced in half, toasted, and served with butter or other toppings. They have a soft, chewy texture with a slightly crisp crust when toasted. The inside of an English muffin is known for its airy, craggy texture, perfect for soaking up butter, jam, or even being used as a base for dishes like Eggs Benedict. They’re commonly enjoyed at breakfast or brunch.
English muffins are called that because they were inspired by a style of bread that originated in England. Unlike the traditional American muffin, which is more like a cupcake or quick bread, English muffins are made with yeast and are cooked on a griddle or stovetop, giving them their distinctive texture.
Cornmeal helps create that classic texture, but if you don’t have it, semolina will also work.
Cooking on the stovetop gives them that perfectly golden crust while keeping the inside soft and fluffy.
Yes! You can prepare the dough, let it rise, and store it in the fridge overnight. Just let it come to room temperature for one hour before cutting.
More Egg-Free Bread Recipes You’ll Love!
Recipe Card 📖
Eggless Homemade English Muffins
These Eggless Homemade English Muffins are soft and fluffy and have all those lovely little nooks and crannies that make store-bought muffins so popular—but trust me, the homemade version tastes way better! Plus, they’re egg-free, so if you’re avoiding eggs, this recipe is perfect for you. They’re also surprisingly easy to make with just a few simple ingredients. And once you try them, you’ll never want to go back to the store-bought kind!
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
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Combine the milk, water, and sugar in a bowl or glass measuring cup, then stir together and warm in the microwave for 50 – 60 sec, or until it reaches 110º F (43º C). Add the yeast and stir once more. Set aside for 5-7 minutes or until foamy.
-
While the yeast activates, combine the flour and salt in the bowl of your stand mixer fitted with the paddle attachment. Mix to combine.
-
Add the melted butter to the milk/yeast mixture. Then, slowly pour the liquid into your flour mixture while mixing it low. Increase the speed to medium-high and mix for about 8 – 10 minutes or until the dough is elastic and smooth, scraping down the bowl a few times. It will be a very wet sticky dough.
-
Transfer the dough to a large, oiled bowl and cover with plastic. Allow to double in size in a warm spot (about 1 – 2 hours, depending on your space temperature).Tip: You can also refrigerate the dough overnight. In that case, take the dough out of the refrigerator 1 hour before rolling it out. I highly recommend refrigerating the dough overnight if time allows.
-
Transfer the dough to a floured surface, then gently spread out and pat down with your hands. If the dough has risen at room temperature for 2 hours, spread out and pat down until it’s about 3/4 – inch (2 cm) thick. If the dough is cold because you refrigerated overnight, spread it out and pat down until it’s about 1/2 – inch (1.30 cm) thick.
-
Generously sprinkle one baking sheet with cornmeal or Semolina.
-
Use a 3-inch round cutter to cut your muffins, then gently transfer them to the prepared baking sheet using a spatula or your hands. Dip your cutter in flour between cuts to cut out your muffins. Re-roll the scraps and continue cutting until the dough is used up. Dust muffins with cornmeal or Semolina, cover loosely with parchment paper, and place in a warm spot to rise for about 30 minutes.
-
Place a large skillet over low heat. When the skillet is hot, sprinkle the surface with cornmeal or Semolina, and then carefully place 3 – 4 muffins on the pan. Cover and cook for 6 – 7 minutes. Then carefully flip and cook covered for another 6 – 7 minutes. Clear the old cornmeal off the pan, add a fresh sprinkle, and cook the remaining muffins.Important: It’s crucial to cook the muffins on low heat and keep them covered; otherwise, they won’t cook through properly on the inside.
Storing: Store in an airtight container at room temperature for up to 3 days, or refrigerate them to keep them fresh longer.
Freezing: English muffins freeze beautifully! Once cooked and cooled, place them in a freezer bag for up to 3 months. To reheat, just pop them in the toaster or warm them up in the oven.
Food Allergy Swaps:
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Potential Recipe Challenges & Pro Tips:
- Dough Too Sticky to Handle: It can sometimes be tricky to handle sticky dough.
- Pro Tip: Dust your hands and work surface with a little extra flour to make the dough easier to manage without sticking.
- Muffins Not Rising Enough: If your muffins don’t puff up as much as expected, it could be due to inactive yeast.
- Pro Tip: Make sure your yeast is fresh! You can test it by mixing it with warm water and sugar—if it foams after a few minutes, it’s good to go.
- Burning the Muffins While Cooking: Because these are cooked on the stovetop, they can brown too quickly if the heat is too high.
- Pro Tip: Cook on low heat and keep an eye on them to avoid burning. Flip them frequently to ensure even cooking.
Extra Recipe Tips For Success:
- Measure Carefully! Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Be patient with the dough. Let it rise fully to ensure soft and fluffy muffins.
- When cooking, use a griddle or cast-iron skillet, and keep the heat low to prevent burning.
- If you don’t have cornmeal, semolina works just as well for that signature texture.
- Put the knife down and grab a fork! Gently poke the tines of the fork all the way around the center of the muffin, then pull it apart with your fingers to reveal the beautifully textured inside.
Variations & Additions:
- Add Whole Wheat Flour: Swap half of the all-purpose flour for whole wheat flour for a heartier, healthier muffin.
- Mix in Herbs: Add a little rosemary or thyme to the dough for a savory twist.
- Cheesy English Muffins: Mix in some shredded cheese to the dough for cheesy goodness!
Calories: 237kcalCarbohydrates: 36gProtein: 7gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 19mgSodium: 355mgPotassium: 123mgFiber: 2gSugar: 5gVitamin A: 228IUVitamin C: 0.01mgCalcium: 47mgIron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Oriana Romero
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