High Protein Cinnamon Raisin English Muffins
Elevate your breakfast game with these High Protein Cinnamon Raisin English Muffins—soft, chewy, and bursting with warm cinnamon flavor and sweet raisin goodness. Perfectly crafted with a blend of whole wheat and all-purpose flour, these homemade muffins pack a nutritional punch thanks to added whey protein powder, making them a great choice for fueling your mornings or post-workout recovery. The recipe combines protein-rich ingredients with comforting touches like honey and butter, while cornmeal gives these muffins their signature texture. Easy to cook on a skillet and ideal for toasting, they make a wholesome base for toppings like almond butter, cream cheese, or a drizzle of honey. Whether you’re meal prepping or enjoying them fresh, these healthy English muffins are a delicious way to start your day with balance and flavor.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup All-purpose flour
- 1 scoop Whey protein powder
- 1 tablespoon Instant yeast
- 1 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 1 cup Warm milk
- 2 tablespoons Honey
- 2 tablespoons Unsalted butter
- 1 large Egg
- 1 cup Raisins
- 0.25 cup Cornmeal
Instructions
In a large mixing bowl, combine whole wheat flour, all-purpose flour, whey protein powder, instant yeast, ground cinnamon, and salt.
In a small saucepan over low heat, warm the milk, honey, and butter until the butter is melted. Ensure the mixture is warm but not hot.
Pour the warm milk mixture into the dry ingredients and add the egg. Mix with a wooden spoon or a dough hook attachment on a stand mixer until a sticky dough forms.
Fold in the raisins until evenly distributed throughout the dough.
Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour or until doubled in size.
Once risen, punch down the dough and roll it out to a thickness of about 1/2 inch on a lightly floured surface.
Using a round cutter (about 3 inches in diameter), cut out muffins. Reroll scraps and cut out additional muffins.
Sprinkle a baking sheet with cornmeal and place the sliced muffins on it. Turn each muffin lightly to coat both sides with cornmeal.
Cover with a towel and let rise again for 20-30 minutes until puffed.
Preheat a griddle or large skillet over medium-low heat. Cook the muffins for about 7-10 minutes on each side until golden brown and dry on the inside. Be sure to keep the heat low to prevent burning.
Cool on a wire rack and store in an airtight container. For a perfect serving, split muffins with a fork and toast before serving with your favorite toppings.
Nutrition Facts
Calories |
2621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 316 mg | 106% | |
| Sodium | 2694 mg | 117% | |
| Total Carbohydrate | 488.4 g | 178% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 153.6 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 669 mg | 51% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3103 mg | 66% | |
*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.
