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Vegan spelt english breakfast muffins

4.50 from 2 votes
Total time: 2 hours 35 minutes
a plate with three spelt english breakfast muffins

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I have a slight obsession with spelt flour. Not only does spelt flour have a deeper flavour which is way tastier than popular processed white flours, but it is also better for your tummy!

I have issues with some gluten products, yet I don’t struggle at all with spelt. It is an ancient grain that hasn’t been tampered with in the same way that most other flours have been.

Servings: 9 Muffins




  • If you are kneading the mix by hand: mix the flour, yeast, salt and water in a bowl to form a sticky dough. Mix in a splash of oil and then turn the dough out on to a clean work surface. Knead until smooth and silky.
  • If you are mixing with an electric mixer: fit the dough hook on to the mixer and add the flour, yeast, salt and water to the mixer bowl. Mix on low speed until combined, then add in a splash of the oil and leave to knead for about 10 minutes, until smooth and silky.
  • Shape the dough into a round, coat with a little extra oil and place in a clean bowl. Leave to rise, covered with a plastic bag, until doubled in size
  • Tip the dough out on to the work surface and press all over to deflate
  • Divide into 9 pieces, shape each into a round and flatten to about 1–2cm. Dust them all over with polenta (as an alternative to the traditional semolina)
  • Leave to prove on a linen cloth or wooden board, covered with a plastic bag, until doubled in size
  • Heat up your oven to about 160 degrees (fan)
  • Heat your cast iron pan on medium heat
  • Place the muffins into the pan to cook, make sure not to put too many in the pan as you will need to flip them over
  • Cook for about a minute and then gently turn them over
  • Cook slowly for a further 10 minutes, turning every now and then (you may need to adjust the heat if they seem to be colouring too fast, or not fast enough)
  • Place the muffins onto a tray and cook for a further 5 more minutes in the oven just to make sure they are cooked in the middle
  • Repeat the cooking process with the remaining muffins
  • Leave the muffins to cool on a wire rack
  • Slice, toast, and cover in your favourite topping and enjoy!


Total rising time: approximately 1-2 hours

English breakfast muffins serving suggestions

I love eating my English Muffins with both savoury and sweet toppings.

Cut them in half lengthways so you end up with two flat rounds. Toast them for optimum tastiness – if you have a bagel setting I recommend using this so you only toast the inside cut side. Alternatively, you can toast the cut side under the grill for a few minutes.

Then smother them in plant butter and raspberry jam, or cook up some vegan bacon or vegan sausages to sandwich in between the slices with a coating of good quality tomato ketchup.

My sister likes to eat them with marmite, but I can’t stand the stuff. As long as you don’t tell me, I won’t care…!


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Lucy Johnson

4 responses to “Vegan spelt english breakfast muffins”

  1. Felicia avatar

    You say dried yeast. Is this instant yeast?

    Thank you for this recipe! I look forward to trying it soon. I’ve been working with spelt this year and making all my own bread now. Only because it is healthier, not because I have gluten issues. And I really like spelt.

    1. Lucy avatar

      Yes you can use instant yeast for these! That’s amazing, I am sure you’ll love these spelt muffins, they are my favourite!

  2. Marilyn avatar

    Can I use whole grain spelt flour, without the blend?

    1. Lucy Johnson avatar

      Hi Marilyn, you can indeed. I have made this with a few different types of spelt and each has worked for me. Just note that some spelt flours are heavier than others so they may affect the rise.

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