Mini English Muffin Recipe

Flour: The base of the muffins, providing structure and texture.

Sugar: Adds a touch of sweetness to the muffins.

Salt: Enhances the overall flavor.

Baking powder: Helps the muffins rise and become fluffy.

Almond milk: A dairy-free milk alternative that adds moisture and a subtle nutty flavor.

Vegetable oil: Adds moisture and helps bind the ingredients together.

When mixing the flour, sugar, salt, and baking powder, ensure they are thoroughly combined to avoid any clumps. This will help the almond milk and vegetable oil incorporate more evenly, resulting in a smoother batter.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the muffins healthier.

• sugar - Substitute with maple syrup: Maple syrup is a natural sweetener and adds a subtle, rich flavor.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and contains trace minerals.

• baking powder - Substitute with baking soda and cream of tartar: Mixing baking soda with cream of tartar creates a homemade baking powder substitute.

• almond milk - Substitute with oat milk: Oat milk is creamy and has a neutral flavor, making it a good alternative for baking.

• vegetable oil - Substitute with coconut oil: Coconut oil is a healthier fat and adds a slight coconut flavor that complements baked goods.

• Allow the mini English muffins to cool completely on a wire rack before storing. This prevents condensation from making them soggy.

• For short-term storage, place the cooled muffins in an airtight container or a resealable plastic bag. They can be kept at room temperature for up to 2 days.

• If you plan to keep them longer, wrap each muffin individually in plastic wrap or aluminum foil. This helps maintain their freshness and prevents freezer burn.

• Place the wrapped muffins in a resealable freezer bag or an airtight container. Label the bag with the date to keep track of their freshness.

• Store the muffins in the freezer for up to 3 months. When you're ready to enjoy them, simply thaw at room temperature or reheat directly from frozen.

• To reheat, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes, or until warmed through.

• Alternatively, you can reheat them in a toaster or toaster oven. Slice the muffins in half and toast until they are crispy and warm.

• For a quick microwave option, wrap a muffin in a damp paper towel and microwave on high for 20-30 seconds. This method is great for a soft and warm muffin in a hurry.

• If you prefer a crispy texture, after microwaving, you can finish them off in a toaster or on a hot skillet for a minute or two.

• Enjoy your mini English muffins with your favorite toppings, such as avocado, jam, or a spread of vegan butter.

• Preheat your oven to 350°F (175°C). Place the mini English muffins on a baking sheet and cover them with aluminum foil. Warm them for about 10 minutes or until heated through.

• For a quick reheat, use a toaster. Slice the mini English muffins in half and toast them on a medium setting until they are warm and slightly crispy.

• If you prefer a softer texture, wrap the mini English muffins in a damp paper towel and microwave them on medium power for 20-30 seconds. Check to ensure they are heated through.

• For a stovetop method, heat a non-stick pan over low heat. Place the mini English muffins in the pan and cover with a lid. Warm them for about 2-3 minutes on each side, or until they are heated through.

• If you have an air fryer, set it to 300°F (150°C). Place the mini English muffins in the basket and heat for 3-4 minutes, checking halfway through to ensure they don't overcook.

• Mixing bowl: A large bowl used to combine the dry and wet ingredients together.

• Measuring cups: Essential for accurately measuring the flour, sugar, and almond milk.

• Measuring spoons: Used to measure the salt, baking powder, and vegetable oil.

• Whisk: Helps to evenly mix the dry ingredients before adding the wet ingredients.

• Spatula: Useful for stirring the batter and ensuring all ingredients are well combined.

• Non-stick pan: The cooking surface where the mini English muffins will be cooked.

• Ladle or scoop: Used to portion out the batter onto the pan, forming small circles.

• Spatula or turner: Necessary for flipping the muffins once bubbles form on the surface.

• Cooling rack: Allows the cooked muffins to cool evenly without becoming soggy.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the cooking process.

Use a large pan: Utilize a larger non-stick pan to cook multiple mini English muffins at once, reducing overall cooking time.

Mix dry ingredients first: Combine all dry ingredients before adding wet ones to ensure a smoother batter and quicker mixing.

Preheat the pan: Make sure your pan is preheated before adding the batter to ensure even cooking and save time.

Batch cooking: Cook in batches and keep finished muffins warm in the oven to maintain efficiency.