Cinnamon Raisin English Muffins
Warm, fragrant, and irresistibly soft, these homemade Cinnamon Raisin English Muffins are a delightful twist on the classic breakfast staple. Infused with ground cinnamon and studded with plump raisins, these muffins offer a subtle sweetness that pairs perfectly with a pat of butter or a dollop of jam. Made with pantry staples and cooked on a griddle, this recipe delivers perfectly golden, chewy muffins with signature nooks and crannies to soak up your favorite spreads. With their pillowy texture and aromatic cinnamon flavor, these English muffins are perfect for breakfast, brunch, or even as a snack. Skip the store-bought version and enjoy the satisfaction of creating these griddle-baked delights from scratch!
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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
Directions
Step 1
In a large mixing bowl, combine all-purpose flour, instant yeast, granulated sugar, ground cinnamon, and salt.
Step 2
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.
Step 3
Pour the warm milk mixture into the dry ingredients and mix with a wooden spoon until a dough starts to form.
Step 4
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
Step 5
Fold in the raisins by hand ensuring they are evenly distributed throughout the dough.
Step 6
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.
Step 7
Once the dough has risen, punch it down and turn it out onto a surface lightly dusted with cornmeal.
Step 8
Divide the dough into 12 equal pieces and shape each piece into a round, flat disc about 3 to 3.5 inches in diameter.
Step 9
Heat a griddle or non-stick pan over medium-low heat and sprinkle the surface with cornmeal.
Step 10
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.
Step 11
Transfer the muffins to a wire rack to cool completely before serving.
Step 12
Slice and toast the English muffins before serving them with butter or your favorite spread.
Nutrition Facts
| Serving size | (1141.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3028.7 |
| Total Fat 50.9g | 0% |
| Saturated Fat 26.6g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 123.0mg | 0% |
| Sodium 2581.8mg | 0% |
| Total Carbohydrate 583.1g | 0% |
| Dietary Fiber 28.7g | 0% |
| Total Sugars 148.8g | |
| Protein 73.9g | 0% |
| Vitamin D 147.0IU | 0% |
| Calcium 690.1mg | 0% |
| Iron 27.3mg | 0% |
| Potassium 2435.4mg | 0% |
Source of Calories