These 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,fluffy, and they have those gorgeous nooks in them BEGGING for some butter. We’ve explored basic microwave English muffins, but this time, I wanted to show you how easy it is to make the real deal.
Adding cinnamon to any baked good gives it that homey, fall feeling regardless of the time of year. We’ve made cinnamon roll muffins and cinnamon roll pancakes, but today, we’re making something a little less sweet that still satisfies that cinnamon craving.
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Why You’ll Love This Recipe
- It’s a sweet alternative to a savory classic- Regular English muffins are savory, but sometimes all you’re craving is a sweet breakfast. 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.
These cinnamon raisin English muffins are great for breakfast but also a great lunchbox addition or a quick snack on the run.
This recipe mostly requires pantry staples you probably already have on hand. Here’s what you’ll need:
- All-purpose flour- Make sure you sieve it well before using it to prevent lumps.
- Warm milk- This enriches the dough and helps activate the yeast. It should be warm, not hot. I find 110F to be the ideal temperature.
- 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.
- 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.
- Salt- Enhances the flavors.
- Ground cinnamon- A must for any recipe that showcases raisins.
- Raisins- Whole dried raisins or sultanas. I like jumbo raisins, so each bite of these muffins has some in them.
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. Heat your milk to 110 F. It is important not to overheat your milk, or it will 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.
Step 2- Mix the dough. Mix together 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.
TIP. I recommend mixing in the raisins after kneading to prevent them from getting crushed.
Step 3- Let the dough rise. 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 1-1.5 hours or until it’s doubled in size. The time to rise will depend on the weather and how warm it is in your kitchen, so it’s key that you are patient and let the dough double.
Step 4- Roll out the dough. 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 stop them from sticking. I like using a baking tray. Allow the muffins to rise for 20-30 minutes.
Step 5- Prepare the griddle. 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.
Step 6- Cook the muffins and serve. Cook a few English muffins at a time on the griddle. Grill 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 brown. Allow them to cool slightly before splitting them open, toasting them, and digging in!
Recipe tips and variations
- 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.
To store: Allow to cool completely before placing the muffins in an airtight plastic container. They will be fresh for up to two 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: These freeze really well, so I love making them when I’m meal-prepping. Place a few servings in a Ziploc bag and label and date them before popping them in the freezer. They can be frozen for up to 6 months.
More Sweet Breakfast Recipes to Try
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:
- Healthy Breakfast Muffins
- Cinnamon Roll Pancakes
- Baked oats
- Vegan Cinnamon Rolls
- Blueberry Baked Oatmeal
Frequently Asked Questions
No, this recipe contains both milk and butter, so it is not vegan. It is vegetarian, however.
You can swap out the all-purpose flour with cake flour with whole wheat flour.
Unfortunately, this recipe relies on the gluten structure to rise and create that distinctive English muffin texture. You can use a gluten-free flour blend but the texture will be a little less fluffy.
Cinnamon Raisin English Muffins
- Activate the yeast by mixing warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
- Mix the dough. Combine flour, salt, and cinnamon. Add yeast mixture and softened butter. Mix in raisins and knead until smooth.
- Let the dough rise for one hour in a greased bowl, covered with a towel, until it doubles in size.
- Preheat a griddle and dust it with cornmeal to prevent sticking.
- Roll out the dough, cut with a 3-inch round cutter, and let the muffins rise for 20 minutes on a cornmeal-dusted surface.
- Cook the muffins on the griddle for 5-7 minutes per side until golden brown and cooked through.
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