Gluten-Free Cinnamon Raisin English Muffins
Start your morning with these tender and flavorful Gluten-Free Cinnamon Raisin English Muffins, a delightful twist on a classic breakfast staple. Made with gluten-free all-purpose flour and a touch of xanthan gum for structure, these muffins deliver a perfectly soft, chewy texture without the gluten. Infused with warm ground cinnamon and studded with sweet, plump raisins, every bite is pure comfort food bliss. The recipe incorporates active dry yeast for a light rise, while a sprinkling of cornmeal on the surface adds that signature crisp finish. These homemade muffins are easily cooked on a griddle, giving them those signature nooks and crannies ideal for catching your favorite spreads, from butter to jam. Whether toasted for breakfast or used as a base for sandwiches, these versatile and allergen-friendly English muffins are a must-try for anyone seeking delicious gluten-free baking options!
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Recipe Information
Ingredients
- 2 cups Gluten-Free All-Purpose Flour
- 1 teaspoon Xanthan Gum
- 1 teaspoon Unflavored Gelatin Powder
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 1 packet (2 1/4 teaspoons) Active Dry Yeast
- 2 tablespoons Granulated Sugar
- 1.5 cups Warm Water (110°F)
- 2 large Egg Whites
- 2 tablespoons Canola Oil
- 1 teaspoon Vanilla Extract
- 0.5 cup Raisins
- 0.25 cup Cornmeal
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, gelatin powder, salt, baking powder, and ground cinnamon. Whisk together until thoroughly mixed.
In a small bowl, combine the yeast, granulated sugar, and warm water. Stir gently and let sit for 5-10 minutes, allowing the yeast to activate and become foamy.
In another small bowl, whisk together the egg whites, canola oil, and vanilla extract.
Create a well in the center of the dry ingredients and pour in the activated yeast mixture followed by the egg mixture. Mix together using a spatula until a smooth, thick batter forms.
Fold in the raisins until evenly distributed throughout the batter.
Lightly spray English muffin rings or metal cookie cutters with oil and place them on a baking sheet lined with parchment paper. Sprinkle cornmeal inside each ring.
Spoon the batter evenly into each ring until about 2/3 full, smoothing the tops with a spatula. Sprinkle a little more cornmeal over the top of the batter.
Cover the baking sheet with a clean kitchen towel and let the batter rise in a warm spot for about 20 minutes until slightly puffed.
Preheat a griddle or a large non-stick skillet over medium heat. Lightly spray with cooking spray.
Carefully transfer the muffin rings with the batter onto the griddle. Cook for about 6-8 minutes on each side, until golden brown and cooked through, flipping once. If needed, you can place them in a preheated oven at 350°F for a few minutes to finish cooking through.
Once cooked, carefully remove the rings and allow the muffins to cool on a wire rack.
To serve, split the English muffins vertically with a fork and toast them to your liking. Enjoy with your favorite spread or toppings.
Nutrition Facts
Calories |
1746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2988 mg | 130% | |
| Total Carbohydrate | 350.3 g | 127% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 79.2 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 935 mg | 20% | |
*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.
