Gluten-Free Cinnamon Raisin English Muffins

Wake up your mornings with these irresistibly fluffy and flavorful Gluten-Free Cinnamon Raisin English Muffins! Infused with warm cinnamon and bursts of sweet raisins, these homemade muffins are soft on the inside with a delicate golden crust. This recipe combines a unique blend of gluten-free all-purpose flour, xanthan gum, and unflavored gelatin to achieve a perfect doughy texture that rivals traditional English muffins. Crafted in muffin rings and finished with a light sprinkle of cornmeal, each bite delivers a delightful crunch. Naturally leavened with active dry yeast, these muffins puff up beautifully, making them ideal for toasting and topping with butter or your favorite jam. Ready in under an hour, these versatile, allergy-friendly treats are the perfect addition to your gluten-free baking repertoire. Great for breakfast, brunch, or a wholesome snack, they're a cozy classic you'll crave again and again!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

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.

Step 3

In another small bowl, whisk together the egg whites, canola oil, and vanilla extract.

Step 4

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.

Step 5

Fold in the raisins until evenly distributed throughout the batter.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Preheat a griddle or a large non-stick skillet over medium heat. Lightly spray with cooking spray.

Step 10

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.

Step 11

Once cooked, carefully remove the rings and allow the muffins to cool on a wire rack.

Step 12

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

Serving size	(878.9g)

Amount per serving	% Daily Value*
Calories	1746.4

Total Fat 33.4g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 7.1g
Cholesterol 0mg	0%
Sodium 2987.9mg	0%
Total Carbohydrate 350.3g	0%
Dietary Fiber 17.7g	0%
Total Sugars 79.2g
Protein 24.6g	0%

Vitamin D 0IU	0%
Calcium 107.9mg	0%
Iron 4.8mg	0%
Potassium 935.4mg	0%

*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.

Source of Calories

Fat: 16.7%

Protein: 5.5%

Carbs: 77.8%