Cinnamon Raisin English Muffins
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My cinnamon raisin English muffins are pillowy and soft with a comforting cinnamon flavor. All you need is a little time for rising, and you have the perfect homemade breakfast.

Nothing quite beats classic English muffins to start your day, but I think this cinnamon raisin English muffin recipe might be a strong contender for the English muffin crown! They are light and fluffy, with those gorgeous nooks and crannies begging for butter.
I’ve explored basic microwave English muffins with you, but this time, I wanted to show you how easy it is to make the real deal.
Adding cinnamon to any baked good brings that cozy feeling, no matter the season. When I first tested this version, I wanted the perfect balance between chewy edges and a soft, airy center- and a hint of cinnamon that didn’t overpower the dough. After a few tweaks to the rise time, this one nailed it.
Table of Contents
Homemade cinnamon raisin English muffins highlights
- It’s a sweet alternative to a savory classic- These are the perfect alternatives that aren’t too sweet but are delicious enough to eat alone.
- Quick to prepare- Once the dough is made, most of the time it takes to make these is rising. This means you’re hands-off and free to do whatever you like while the English muffins develop their signature light, bubbly texture.
- No baking- English muffins don’t need to be baked, despite the name. You cook them on your stovetop with a griddle pan in just 5-7 minutes.
What readers are saying
★★★★★ – “I was skeptical, but this was actually really good. I toasted and added butter. I think I might make a batch and freeze them.” – Sharon
Key Ingredients
My recipe mostly requires pantry staples you probably already have on hand. Here are some notes on the main ingredients:
- All-purpose flour. Make sure you sift it first to prevent lumps. I tested these with bread flour (because it’s technically a bread), and it made no difference.
- Warm milk. This enriches the dough and helps activate the yeast. It should be warm, not hot. I find 110°F to be the ideal temperature (use a thermometer to check).
- Dry active yeast. Dry yeast can be added to the dry ingredients, but I prefer activating it first so I know it’s alive and working. A trick I learned in culinary school was seeing if the mixture frothed. If it did, the yeast is fresh!
- Granulated sugar. Adds a little sweetness and provides food for the yeast so it activates properly. I used white sugar, but brown or coconut sugar also works.
- Butter. Just a little bit to give the muffins the gorgeous, tender crumb. I tested vegetable oil and olive oil successfully.
- Ground cinnamon. If you have a Costco near you, please get their Saigon cinnamon. To this day, I have not found a cinnamon with such a profound flavor as that one. It’s also the most affordable option.
- Raisins. Whole dried raisins or sultanas. I like jumbo raisins, so each bite of these muffins contains some.
How to Make Cinnamon Raisin English Muffins
Don’t let the yeast scare you off; this recipe is beginner-friendly and so tasty you’ll want to make them every morning! Here’s how to make them:
Step 1- Activate the yeast by mixing warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
Step 2- Mix the dough. Combine flour, salt, and cinnamon. Add yeast mixture and softened butter. Mix in raisins and knead until smooth.
Step 3- Let the dough rise for one hour in a greased bowl, covered with a towel, until it doubles in size.
Step 4- Roll out the dough. Cut with a 3-inch round cutter, and let the muffins rise for 20 minutes on a cornmeal-dusted surface.
Step 5- Prepare the griddle. While the muffins proof for a second time, preheat the griddle over medium heat. Dust it generously with cornmeal to prevent the muffins from sticking.
Step 6- Cook the muffins and serve. Cook the muffins on the griddle for 5-7 minutes per side until golden brown and cooked through.
Ways to change up the dough
Because I’ve made these muffins so many times, I’ve had some fun playing with the spices (I may or may not have been inspired by Thomas English Muffins seasonal flavors, ha!):
- Add some extra spices- Why not try some ground ginger or nutmeg to create an even deeper flavor?
- Swap the raisins- Not a fan of raisins? You can use sultanas, cranberries, or any other small or chopped dry fruit.
- Add chocolate chips or chopped nuts- You can add even more flavor and texture with some chocolate chips and chopped nuts.
Storage Instructions
To store: Allow the muffins to cool completely before placing them in an airtight plastic container. They will be fresh for up to three days.
To reheat: These English muffins can be served cold, but my favorite way to eat them is toasted. Simply cut them in half and pop them in your toaster.
To freeze: Place a few servings in a Ziplock bag, label it, and date it before placing it in the freezer. They can be stored in the freezer for up to 6 months.
Frequently asked questions
This happens if the yeast wasn’t activated properly. As I mentioned earlier, the yeast should foam within 2-3 minutes of touching the liquid. Another issue would be the milk being too hot (kills the yeast) or not being warm enough. I know it’s cumbersome, but please use a thermometer to check.
This happens if your griddle is too hot! I recommend keeping it on medium heat so the interior has enough time to cook before the exterior browns. If the center is gummy, you can reduce the heat to low to extend the cook time.
Yes, you can. I especially like doing this if I’m prepping a big batch. After kneading the dough, cover the bowl and refrigerate overnight. Let it come to room temperature (allow 45 minutes) before shaping and cooking.
Unfortunately, this recipe relies on the gluten structure to rise and create that distinctive English muffin texture. I did test this with Bob’s Red Mill gluten-free all-purpose flour, and they turned out a little dense.
More sweet breakfast recipes
I’m a sucker for a sweet and tasty breakfast to get my day going. Here are just a few recipes for you to try next time:
✅ Nutrition reviewed
The nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.

Cinnamon Raisin English Muffins
Video
Ingredients
- 1 1/4 cups milk
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons sugar
- 4 cups all-purpose flour
- 1/4 cup butter softened
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup raisins
Instructions
- Heat your milk to 110°F. It is essential not to overheat your milk, as this can kill the yeast. Dissolve the sugar in the milk before adding the yeast and mixing well. Allow the mixture to sit for 5-10 minutes. You’ll know it’s ready when it looks frothy.
- Mix the flour, salt, and cinnamon in a large bowl or a stand mixer. Add the yeast mixture and the softened butter and mix to create a shaggy dough. Knead the dough well until it is smooth and elastic.
- Place the dough in a greased bowl and cover with a clean tea towel. Place in a warm, sunny spot and allow to rise for 1 hour, or until doubled in size. The time to rise will depend on the weather and the warmth of your kitchen, so it's essential that you are patient and let the dough double in size.
- When it's ready, roll the dough out to around an inch thick. Cut the muffins out using a 3-inch round cutter and place them on a cornmeal-dusted surface to prevent sticking. I like using a baking tray. Allow the muffins to rise for 20-30 minutes.
- While the muffins proof for a second time, preheat the griddle over medium heat. Dust it well with cornmeal to prevent the muffins from sticking.
- Cook a few English muffins at a time on the griddle. Cook for 5-7 minutes on each side until they are golden brown and cooked through. The rim around the edge will remain light, while the top and bottom will be brown. Allow them to cool slightly before splitting them open, toasting them, and digging in!
Notes
- Make ahead: Once mixed, cover the bowl and refrigerate overnight. Bring to room temperature before cooking.
- Leftovers: Keep at room temperature for up to 3 days or in the freezer for up to 6 months.
Nutrition
Originally published October 2014
It’s an easy recipe to follow but there was no temp given for the griddle and nothing said about how thick to roll the dough out. Other than that-LIVED it!
Cinnamon is so good spice I like it the most. But I never made rolls of them.
I was skeptical but this was actually really good. I toasted and added butter. I think I might make a batch and freeze them.
Thanks so much 🙂
Thanks for the feedback, Sharon!
These are good. I made one a little bit ago and enjoyed but forgot to make again. Just remembered I had the recipe today. I went to make but realized I was out of apple sauce and didn’t want to open a can of pumpkin so I tried using mashed banana instead. It was great!
I made these a few minutes ago and the tasted awesome!!! They didn’t look as good as yours but the taste took my cravings of bread away!! Thank you….is there an oven version?
Sure is, 12-15 minutes at 350 fahrenheit 🙂
Can I add 1 scoop of protein powder (unflavored or vanilla)? Thanks!
You’d be best to make one of my protein mug cakes instead. The vanilla one is great!
I could not find the oven option. If its in this post, I could not find it. Also I would like to make more then one at a time, I know I could multiply the ingredients for the number I would like to make, but I have found sometimes that does not work too well. Thanks, I love your post and think your recipes are great.
Hi Beth-Ann! It’s 12-15 minutes, at 350 Fahrenheit! I haven’t tried this one in multiple amounts, but let me know how it turns out 🙂
This was delicious! I can’t wait to try more of your mug recipes!
Thanks SO much, Diane- I’m so glad you enjoyed it!
I have visited your site before but this is the first recipe that I’ve tried. My muffin didn’t look anything like yours but it was very delicious. I was wondering what should the consistency of the mixture be after I have mixed everything together? Mine was very wet so when I microwaved it for 3 minutes it was soft to the touch on top and doughy on the bottom. I cooked it for an additional minute and the bottom firmed up a bit. I will definitely try the recipe again but just wondered what I did wrong.
Thank you
Hi Kay! It really depends on what ramekin you use and the microwave make. It should be thick batter- There is a video of it on the blog’s facebook page 🙂
Is there a coconut flour version?
The pumpkin English muffin uses coconut flour 🙂 Enjoy!