Credit: Frond & Frame
active dry yeast
plant butter, melted
In small bowl, heat water and plant milk in microwave until it's warm (not too hot). When you touch it, it should feel like like body temperature.
Add sugar and yeast to the milk bowl. Stir until dissolved. Let sit until bubbles/foam form on the surface (3-5 minutes).
Add melted butter to the mixture and stir.
In large bowl, combine bread flour and salt. Then pour in wet mixture and mix until well combined.
Knead dough until you can form it into a smooth ball. It should easily pull away from the side of a bowl, and should not be too sticky to the touch (should easily come off your hand). If dough is too dry, add some water 1 tbsp at a time and knead. If dough is too sticky after continuous kneading, add some bread flour 1 tbsp at a time and knead.
Once ball is formed, oil large bowl and place dough ball into bowl. Let dough rise for 1-1.5 hours at room temperature. Can also let it rise overnight in the refrigerator. (*If refrigerated, allow dough to come to room temperature before use).
Once risen, divide dough into 10-15 pieces (depending on size preference. Form the pieces into smooth balls by pinching the bottoms until the top is taut and then molding/smoothing bottom out with your hands.
Let dough balls rise again for 1 hour.
Heat pan on medium low heat. Add a light coating of oil. If using cast iron, dust with cornmeal instead of oil.
Once pan is heated, place 3-4 dough balls in pan (this will depend on the size of pan). Add around 1/4 cup of water to the pan, and cover with a lid immediately to steam the dough. Amount of water will depend on size of pan.
Steam on one side for 3 to 4 minutes. Then remove lid and flip muffins. Repeat steaming process for another 3 to 4 minutes. Both sides should be golden brown.
Place muffins on a plate or cooling rack. Using two forks, separate split a muffin in half to check the inside. If it's uncooked, try increasing cooking temp or steaming for longer. Makes 10-14 muffins.