Cinnamon Raisin English Muffins

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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!