Dou Dou (豆豆)
These whole wheat vegan English muffins are fluffy, chewy, and perfect for meal-prep breakfast sandwiches. 这些全麦纯素麦满分松软又有嚼劲，是早餐备餐的完美选择。
📹 Watch the Recipe
Recipe by Chu’s Vegan
🥘 Why This Recipe Works
Making your own English muffins at home is one of those kitchen skills that pays dividends for years. Unlike store-bought versions that are often laden with dairy, eggs, and preservatives, these vegan whole wheat English muffins are made with just seven simple pantry ingredients. The secret lies in the overnight hydration method — letting the flour and liquid rest in the fridge overnight develops the gluten naturally, giving the muffins their signature chewy, nooks-and-crannies texture without any commercial dough conditioners.
What makes this recipe truly shine is its versatility. These muffins work as breakfast sandwiches with chickpea patties and vegan cheddar, as a base for avocado toast, or simply split, toasted, and slathered with vegan butter and jam. The accompanying silken tofu mayo — creamy, tangy, and completely egg-free — takes any sandwich to the next level.
7 base ingredients, one pan, 7 simple steps — 30 minutes of active time.
🛒 Ingredients
English Muffins — 麦芬
| Ingredient | Amount | Notes |
|---|---|---|
| 高筋面粉 Bread flour | 150 g | Provides structure and chew |
| 全麦面粉 Whole wheat flour | 100 g | Adds fiber and nutty flavor |
| 橄榄油 Olive oil | 12 g | Or any neutral oil |
| 盐 Salt | 3 g | |
| 糖 Sugar | 10 g | Feeds the yeast, adds slight sweetness |
| 酵母 Yeast | 2 g | Active dry or instant |
| 燕麦奶或豆奶 Oat milk or soy milk | 190 g | Warm to room temp for best results |
| 玉米面 Cornmeal | as needed | For dusting — gives the classic gritty bottom |
Vegan Mayo — 纯素美乃滋
| Ingredient | Amount | Notes |
|---|---|---|
| 粗粒黄芥末 Whole grain mustard | ½ tbsp | Adds tang and texture |
| 无糖植物奶 Unsweetened plant milk | 50 g | Soy or oat work best |
| 内脂豆腐 Silken tofu | 50 g | Creates creamy base |
| 柠檬汁 Lemon juice | 1 tbsp | Fresh squeezed preferred |
| 枫糖浆 Maple syrup | 1 tsp | Balances acidity |
| 牛油果油 Avocado oil | 25 g | Mild flavor, high smoke point |
| 盐 Salt | ¼ tsp |
👨🍳 Instructions
Step 1: Overnight Hydration
- In a large bowl, combine bread flour, whole wheat flour, salt, and sugar. Add oat milk and mix until no dry flour remains.
- Cover the bowl and refrigerate overnight (8–12 hours). This autolyse step develops gluten naturally and improves the texture.
- Do not add the oil or yeast yet — those go in the next morning.
Step 2: Add Yeast and Oil
- The next morning, remove the dough from the fridge and let it come to room temperature (about 30 minutes).
- Dissolve the yeast in 10 g of warm water (about 35°C / 95°F) and let it sit for 5 minutes until frothy.
- Pour the yeast mixture and olive oil over the dough. Knead by hand for 3–5 minutes until the oil is fully absorbed and the dough is smooth.
Step 3: First Rise
- Place the dough in a clean bowl, cover with plastic wrap or a damp towel, and let it rise until doubled in size.
- At room temperature (22–25°C / 72–77°F), this takes about 1–1.5 hours. In colder weather, use the oven’s proofing function at 33°C / 91°F.
Step 4: Shape the Muffins
- Turn the dough onto a lightly floured surface. Divide into 5 equal portions (about 90 g each).
- For each piece, fold the four corners inward toward the center, then gently roll into a smooth ball on the work surface.
- Do not flatten — keep them round and tall for that classic English muffin shape.
Step 5: Coat with Cornmeal
- Dust a heavy-bottomed pan or cast-iron skillet generously with cornmeal or whole wheat flour.
- Place the dough balls on the pan, leaving space between them. Sprinkle more cornmeal over the tops.
- The cornmeal gives English muffins their signature gritty, toasted bottom crust.
Step 6: Second Rise
- Cover the pan with a lid or a large inverted bowl. Let the muffins rise until puffy and about 1.5 times their original size (30–45 minutes).
- They should feel light and airy when gently poked.
Step 7: Cook Until Golden
- Place the covered pan over low heat. Cook for 5 minutes with the lid on.
- Flip each muffin carefully with a spatula. Cover and cook another 5 minutes.
- Remove the lid and cook 1–2 minutes per side until both sides are golden brown and the internal temperature reaches about 95°C / 200°F.
- Transfer to a wire rack to cool completely before splitting with a fork.
💡 Tips & Substitutions
| Problem | Solution |
|---|---|
| Can I use all whole wheat flour? | Yes, but the muffins will be denser. Add an extra 10–15 g of liquid to compensate for whole wheat’s higher absorption. |
| My muffins didn’t get the nooks and crannies | Don’t knead too much after the first rise, and split the muffins with a fork rather than cutting with a knife. The rough interior surface is what traps butter and creates the classic texture. |
| Can I skip the overnight hydration? | You can, but the texture won’t be as tender. Letting the flour rest overnight gives the gluten time to relax and develop naturally, resulting in a lighter muffin. |
| How do I store these? | Keep in an airtight container at room temperature for 3 days, refrigerate for up to a week, or freeze for up to 3 months. Toast directly from frozen. |
📊 Nutrition
Per serving (1 English muffin, no mayo): ~195 kcal | 6g protein | 36g carbs | 4g fiber | 3g fat | 290mg sodium
Ingredients
Method
Notes
🌱 Why This Dish
English muffins may sound thoroughly British — and they are, in origin — but they’ve found a beloved second home in Chinese baking culture. Known as 麦满分 (mài mǎn fēn), a playful transliteration that literally means “wheat full points,” these round griddle-baked breads have become a staple in Chinese home bakeries and vegan kitchens alike. The name cleverly echoes “McMuffin” while celebrating the wholesome goodness of whole grains.
In Chinese Buddhist vegetarian cooking (斋菜 / zhāi cài), breads like these are appreciated for their simplicity and purity — made without eggs, dairy, or any animal products, they align perfectly with the Buddhist principle of 慈悲 (cí bēi), or compassionate eating. The use of plant milk and silken tofu in the accompanying mayo showcases how traditional Chinese ingredients can transform Western classics into vegan-friendly meals.
These English muffins are also a wonderful example of 备餐 (bèi cān) — meal prepping — a practice deeply valued in Chinese home cooking. Spending a little time on the weekend to prepare a batch means quick, wholesome breakfast sandwiches all week long. Pair them with homemade chickpea patties, vegan cheddar, and a smear of this silken tofu mayo for a breakfast that rivals any fast-food drive-through — but made entirely in your own kitchen.
