Cinnamon Raisin English Muffins are the perfect morning treat, combining the warm flavors of cinnamon and the sweetness of plump raisins with the chewy texture of a traditional English muffin. Lightly toasted, these muffins offer a slightly crispy exterior while remaining soft and tender inside. Ideal for slathering with butter, honey, or cream cheese, they make a delightful breakfast or snack. The process of making these from scratch is straightforward and results in a wonderfully aromatic kitchen. Plus, homemade English muffins are free from preservatives, making them even more wholesome and satisfying.
Ingredients:
- 3 cups bread flour
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 ½ tablespoons sugar
- 1 tablespoon ground cinnamon
- ¾ cup raisins
- 1 cup whole milk, warmed (110°F)
- 2 tablespoons unsalted butter, melted
- 1 large egg
- Cornmeal, for dusting
Instructions:
- Prepare the Dough: In a large mixing bowl, combine the bread flour, yeast, salt, sugar, and ground cinnamon. Mix well. Stir in the raisins so that they’re evenly distributed in the dry ingredients.
- Mix Wet Ingredients: In a separate bowl, whisk together the warmed milk, melted butter, and egg. Gradually add the wet ingredients to the dry mixture, stirring with a wooden spoon until a sticky dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until the dough becomes smooth and elastic. Add a little flour if the dough is too sticky, but be careful not to add too much.
- Let the Dough Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1 ½ hours, or until doubled in size.
- Shape the Muffins: Punch down the dough and transfer it to a lightly floured surface. Roll out the dough to about ¾-inch thickness. Using a 3-inch round cookie cutter or a glass, cut out circles. Reroll any scraps to cut out additional muffins.
- Dust and Rest: Lightly dust a baking sheet with cornmeal and place the muffins on the sheet. Sprinkle the tops with more cornmeal. Cover with a towel and let them rest for 30 minutes to rise slightly.
- Cook the Muffins: Preheat a large skillet or griddle over medium-low heat. Lightly grease the skillet with a bit of oil or butter. Place the muffins in the skillet, a few at a time, leaving space between them. Cook for about 6-8 minutes per side, until golden brown and cooked through. The muffins should sound hollow when tapped.
- Cool and Serve: Transfer the cooked muffins to a wire rack to cool completely. Once cooled, split them open with a fork, toast, and enjoy with your favorite toppings.
These homemade Cinnamon Raisin English Muffins can be stored in an airtight container for up to 3 days or frozen for longer storage. Toast them straight from the freezer for a quick and delicious breakfast!