English muffins
These vegan English muffins combine wholemeal spelt and plain flours with millet and plant-based milk for a wholesome breakfast classic. The TM7 grinds the millet to a fine flour, heats the liquid gently for the yeast, and kneads the soft dough into a springy consistency — ready to griddle into golden, nook-and-cranny muffins for weekend brunch.
About this recipe
Vegan English muffins from the Thermomix TM7 bring the beloved British breakfast classic entirely within reach of your all-in-one kitchen machine. Anyone searching for English muffin recipes knows the challenge: a soft, slightly sticky dough that needs gentle handling to develop those famous nooks and crannies. Here the TM7 does the heavy lifting, grinding millet into fresh flour for a subtle sweetness, heating the plant-based milk with filtered water to exactly the right warmth for instant yeast, and kneading the wholemeal spelt dough until beautifully elastic. Split, toasted and slathered with vegan butter, these muffins turn a quick weekend breakfast into something special. They also shine at brunch with avocado or jam, and because the dough is dairy-free and egg-free, everyone at the table can enjoy them. A rewarding bake with restaurant-quality results.
Preparation tips
- Use polenta rather than flour when shaping: the traditional grittiness on the outside of English muffins comes from semolina or cornmeal, so dust your work surface generously before portioning the spelt dough into rounds.
- Cook the muffins in a dry, heavy frying pan or on a flat griddle over low heat so the insides cook through while the outside turns golden; flipping them halfway and pressing gently keeps the rise even.
- Cool the muffins completely on a wire rack before splitting — always tear them open with a fork rather than cutting with a knife, which preserves the airy nooks and crannies that hold your vegan butter and jam.
Recipe variations
- Savoury herb version: fold chopped fresh rosemary or thyme and a spoonful of olive oil into the kneaded spelt dough, then serve the split muffins with hummus and roasted vegetables for a plant-based brunch.
- Festive cinnamon-raisin variation: add plump raisins and a teaspoon of ground cinnamon to the dough during the final kneading, then toast and top with raw sugar and vegan butter for a Christmas-morning treat.
Thermomix TM7 Benefits
- Fresh millet becomes fine flour in seconds thanks to the grinding function, giving these vegan English muffins a naturally sweet, nutty flavour. [Multi-Function]
- Heating the plant-based milk and filtered water to the ideal yeast warmth is foolproof with the TM7, so the dough always rises reliably. [Multi-Function]
- The kneading function works the sticky wholemeal spelt dough hands-free until smooth and elastic, sparing your arms entirely. [Hands-Free]
- Weigh the wholemeal flours and raw sugar straight into the mixing bowl for gram-precise consistency in every batch of muffin dough. [Precision Control]
- Mixing the instant yeast, salt and liquids evenly at controlled speed guarantees a uniform crumb with those classic nooks and crannies. [Precision Control]
Ingredients
- millet
- plant-based milk
- vegan butter
- raw sugar
- filtered water
- dried instant yeast
- extra virgin olive oil
- wholemeal spelt flour
- wholemeal plain flour
- salt