Cinnamon Raisin English Muffins
Infused with the warm spice of cinnamon and the natural sweetness of raisins, these homemade Cinnamon Raisin English Muffins are soft, flavorful, and perfect for breakfast or a snack. Made from scratch, this recipe features a tender dough enriched with warm milk, a touch of sugar, and a hint of buttery richness. Raisins are folded in for bursts of natural sweetness, while a light cornmeal coating adds texture and a signature crunch when toasted. After rising to airy perfection, these muffins are cooked to golden-brown on the stovetop, achieving their iconic nooks and crannies. Serve them toasted with a slather of butter, honey, or cream cheese for an irresistible treat. This recipe is ideal for beginner bakers or anyone looking to elevate their breakfast game. Ready in just over two hours and yielding 12 servings, these cinnamon-spiced English muffins are as satisfying to make as they are to eat!
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 2.25 teaspoons instant yeast
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1.5 cups warm milk
- 3 tablespoons unsalted butter
- 1 cup raisins
- 0.25 cup cornmeal
Instructions
In a large mixing bowl, combine all-purpose flour, instant yeast, granulated sugar, ground cinnamon, and salt.
Warm the milk in a small saucepan until it reaches about 110°F (43°C). Remove from heat and stir in unsalted butter until melted.
Pour the warm milk mixture into the dry ingredients and mix with a wooden spoon until a dough starts to form.
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
Fold in the raisins by hand ensuring they are evenly distributed throughout the dough.
Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
Once the dough has risen, punch it down and turn it out onto a surface lightly dusted with cornmeal.
Divide the dough into 12 equal pieces and shape each piece into a round, flat disc about 3 to 3.5 inches in diameter.
Heat a griddle or non-stick pan over medium-low heat and sprinkle the surface with cornmeal.
Place the dough discs onto the griddle, leaving some space between each, and cook for about 7-8 minutes on each side or until golden brown and hollow-sounding when tapped.
Transfer the muffins to a wire rack to cool completely before serving.
Slice and toast the English muffins before serving them with butter or your favorite spread.
Nutrition Facts
Calories |
3029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 2582 mg | 112% | |
| Total Carbohydrate | 583.1 g | 212% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 148.8 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 690 mg | 53% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 2435 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
