Ingredients

The following ingredients have 4 Servings
  • 1 ¾ cup plant-based milk
  • 1 tablespoon apple cider vinegar
  • ¼ cup vegan butter
  • 4 ½ cups bread flour
  • 2 ¼ teaspoons instant yeast ((one packet))
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 tablespoons cornmeal

Instruction

  • Create buttermilk: Stir together the milk and vinegar. Add the vegan butter and microwave for 1 minute, until the butter is melted. Set aside to cool to 105 to 110°F (40 to 43°C).
  • Make the dough: Add the flour, yeast, salt, and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat for a second or two to combine. Test the buttermilk to make sure it's in the right temperature range. If so, add it to the flour and mix on low speed for 1 minute, until the dough is combined. Switch to the dough hook attachment and turn the mixer up to medium-high speed for 5 minutes. The dough should be smooth and elastic. Add up to 2 tablespoons of additional flour if the dough is too sticky. If you don't have a stand mixer, knead the dough by hand for 5 to 6 minutes on a lightly floured surface.
  • Raising the dough: Transfer the dough ball into a greased bowl. Cover with a moistened kitchen towel and place in a warm place until it doubles in size, approximately 1 hour. See post notes for the best place to let the dough rise.
  • Make muffins: When the dough is ready, spread cornmeal across a baking pan. Punch down the dough, divide it into 14 pieces, and roll each piece into a ball. Flatten each ball until they're roughly 3 inches in diameter. Place the dough pieces in the prepared pan and sprinkle the top of each with more cornmeal. Cover and set aside for 20 to 30 minutes.
  • Cook Muffins: Heat a griddle on low heat. Add a light coating of oil or spray with vegetable cooking spray. Use a spatula to carefully transfer the dough to the heated griddle. Cook for 8 to 10 minutes until the crust is golden brown. Carefully turn muffins and cook on the other side for 8 to 10 minutes. Keep an eye on the muffins and make sure they're not getting overly browned. If so, transfer them to a baking sheet and bake in the oven at 300°F/150°C for up to 10 minutes.
  • Bake: This step is optional, but to make sure the muffins are cooked through, transfer them to a baking pan lined with parchment paper and bake at 300°F/150°C for 10 minutes.
  • Cool: Transfer the cooked muffins to a wire rack to cool completely.