Cinnamon Raisin English Muffins
Cinnamon Raisin English Muffins
Ingredients
For the Dough
- 3/4 cup warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm whole milk, (105-115°F)
- 1/4 cup unsalted butter, melted
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup raisins
For Cooking
- 1 tablespoon olive oil, or as needed, for handling dough
- 1/4 cup cornmeal, for dusting
Instructions
- 1
In a large bowl, combine the warm water and active dry yeast. Let stand for 5-10 minutes, or until the yeast is foamy and activated.
⏱️ 10 min
- 2
Add the warm whole milk and melted butter to the yeast mixture. Stir gently to combine.
⏱️ 2 min
- 3
In a separate bowl, whisk together the all-purpose flour, granulated sugar, salt, and ground cinnamon.
⏱️ 3 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy, sticky dough forms. Stir in the raisins until evenly distributed. Do not knead.
⏱️ 5 min
- 5
Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 120 min
- 6
Lightly flour a clean work surface. Gently turn the risen dough out onto the floured surface. The dough will be very sticky. Lightly flour the top of the dough and your hands. Gently pat the dough into a 1/2-inch thick rectangle.
⏱️ 5 min
- 7
Using a 3-inch round cutter (or the rim of a glass), cut out English muffins. Gather the scraps, gently re-pat them, and cut out more muffins until all dough is used. You should get about 8-10 muffins.
⏱️ 5 min
- 8
Sprinkle a baking sheet or cutting board generously with cornmeal. Carefully transfer the cut muffins to the cornmeal-dusted surface, leaving some space between them. Sprinkle the tops of the muffins with more cornmeal.
⏱️ 3 min
- 9
Cover the muffins loosely with plastic wrap or a clean kitchen towel and let them rise for another 30-60 minutes, or until slightly puffy.
⏱️ 60 min
- 10
Preheat a griddle or large cast-iron skillet over medium-low heat. Cook the English muffins for 5-7 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.
⏱️ 20 min
- 11
Transfer cooked English muffins to a wire rack to cool slightly. Serve warm, split and toasted, with butter or jam.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cinnamon Raisin English Muffins
Ingredients
For the Dough
- 3/4 cup warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm whole milk, (105-115°F)
- 1/4 cup unsalted butter, melted
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup raisins
For Cooking
- 1 tablespoon olive oil, or as needed, for handling dough
- 1/4 cup cornmeal, for dusting
Instructions
- 1
In a large bowl, combine the warm water and active dry yeast. Let stand for 5-10 minutes, or until the yeast is foamy and activated.
⏱️ 10 min - 2
Add the warm whole milk and melted butter to the yeast mixture. Stir gently to combine.
⏱️ 2 min - 3
In a separate bowl, whisk together the all-purpose flour, granulated sugar, salt, and ground cinnamon.
⏱️ 3 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy, sticky dough forms. Stir in the raisins until evenly distributed. Do not knead.
⏱️ 5 min - 5
Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 120 min - 6
Lightly flour a clean work surface. Gently turn the risen dough out onto the floured surface. The dough will be very sticky. Lightly flour the top of the dough and your hands. Gently pat the dough into a 1/2-inch thick rectangle.
⏱️ 5 min - 7
Using a 3-inch round cutter (or the rim of a glass), cut out English muffins. Gather the scraps, gently re-pat them, and cut out more muffins until all dough is used. You should get about 8-10 muffins.
⏱️ 5 min - 8
Sprinkle a baking sheet or cutting board generously with cornmeal. Carefully transfer the cut muffins to the cornmeal-dusted surface, leaving some space between them. Sprinkle the tops of the muffins with more cornmeal.
⏱️ 3 min - 9
Cover the muffins loosely with plastic wrap or a clean kitchen towel and let them rise for another 30-60 minutes, or until slightly puffy.
⏱️ 60 min - 10
Preheat a griddle or large cast-iron skillet over medium-low heat. Cook the English muffins for 5-7 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.
⏱️ 20 min - 11
Transfer cooked English muffins to a wire rack to cool slightly. Serve warm, split and toasted, with butter or jam.
⏱️ 5 min