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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.
Table of Contents
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.
Ingredients Needed
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.
Storage Instructions
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
Video
Ingredients
Instructions
- 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.
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!
Can I use THIS recipe minus the cinnamon and raisins for a PLAIN english muffin ? Your other recipes uses pumpkin!
You sure can, enjoy!
Can I make this using almond MEAL instead of almond flour? Just wondering what the consistency would be like…
Hi Cindy! You sure can- It will be a little bit grittier, but still delicious 🙂 Nothing a little peanut butter covering can’t hide 😉
Peanut butter is a saviour. 🙂 Thanks Arman!
Thank you for satisfying my craving for a cinnamon raisin muffin for one! This recipe is awesome and a win win being paleo.
🙂 You are so welcome, Lori!
What is the purpose of the applesauce? If for sweetness, can I omit & add sweetener?
Hi Cici! It gives the muffin a more bread like texture! You can sub it for pumpkin or mashed banana 🙂
These are promoted as vegan but they have eggs. I don’t see any vegan version…
Hi Anatastasia- Apologies for that- It’s been amended!
I was so excited when I saw the description that it was gluten free and vegan. My heart sank when reading the recipe and see that it is not at all vegan since it contains egg. Have you ever tried it with any type of egg replacer? Just using egg whites doesn’t make it vegan 🙁
I’m so sorry, Jamie- I accidentally omitted the flax egg inclusion 🙂 It’s been amended!
Is there a way to make a big batch of these and store them somehow??? I am in love. After finding out I’m lactose and gluten intolerant I had to give up my daily breakfast of an English muffin. These are delicious though. So happy. This is the first recipe that has worked for me. I used The recipe in the comments about using oat flour and one egg white because I make my own oat flour. Thank you
You are so welcome, Morgan! I make them in a loaf pan in the oven sometimes- and then simply slice it up into 4 squares 🙂
has anyone made these non-sweet? I’m not a huge fan of raisins in things.
Hi Maigan! I have the original microwave English muffin which has no raisins- It’s delicious! 🙂
These look great but what is the vegan version – do you use a flax egg?
Hi Paula- Apologies for that- Yes, please do use a Flax Egg! 🙂
Wonderful! One needs to understand that Paleo bread products are going to be “eggy” and this muffin does need to be toasted. But, oh my goodness…..I had to wash my hands from dripping butter and honey I topped mine with! Hubby will be so happy.
Thank you SO much for trying this out, Jane- Um…honey and butter sounds like perfection right now 😉
I’ve made these muffins with coconut flour and they were decent- these sound better. Can’t wait to try them..
Thanks so much- Hope you enjoy it 🙂
I just made this and it turned out th ebeith! I wanted to know if it can be doubled or triple with success so I can make a batch and only measure ingredients once and then freeze them? Thank you!
Hi Alexandra! You bet it can- I would do it in 4’s (4 or 8) and you can even make it in the oven. The baking powder remains the same for 4 but double it for 8 🙂 Enjoy!
What’s the calories?
Hi Destiny! I don’t count calories for my recipes so I’m not sure but if you plug it into a calorie counter, it should give you the accurate amount! 🙂
Sounds yummy yummy yummy!!! Is there a way to do this with-out a microwave? We don’t have one. 🙂 Oh, and how do they store? Can you make a few and freeze them, then pop them in the toaster when you want? mmmmm…..Sounds so good.
Hey Jessica! I definitely make them in batches and just thaw out and toast so go for it! Without a microwave, I have made my original version in the oven- I make 4 times the amount in a loaf pan and cook at 180 degrees for 20 minutes or so! 🙂
Since its in a loaf pan, did you then slice like bread? So it’s more of a piece of “toast” than english muffin?
No Jessica, I made it flat and cut it into slices.
These look awesome! I’m confused about the recipe though, in your notes you mention possibly adding less liquid depending on the type of coconut flour… But your recipe does not include coconut Flour…
Thanks so much for pointing it out! I just updated it- It was supposed to say almond flour! 🙂
Enjoy!
It. Was. Crunchy. Crunchy on the outside and soft on the inside. I am in HEAVEN! Thank you for the recipe – I have been missing my english muffins, I am so thankful to have found your recipe. Eating clean and getting my english muffin, too. PERFECT DAY 🙂
Thank you SO much for trying it out- This means the world, Tricia!
A washer-dryer combination that’s eco-friendly, too?? I didn’t even knew these existed in general and while I’ve never owned a dryer before – considering it a luxury and surefire way to make my engery bills exploed – I’d honestly be SO glad to have one now. And one of those English muffins on the side while waiting for my laundry to dry.
Yes! So good!
So, I totally made your GF english muffin and loved it! I have a conventional toaster (not a toaster oven) so I don’t think it toasted enough… or maybe I was so excited I didn’t leave it in long enough… but can’t wait to try this one now, too!
How was it? I’m so stoked to hear that buddy!
…..for my photography of it, I pan grilled it to get the charr marks. Oops.
The washer and dryer I have came with the house and I think is a bazillion years old- wait, I am exaggerating, its more like a gazillion years old – I had no idea there were integrated washer/dryers on the market!!! Iam mesmerized!! Wow – technology!!!
Also mesmerizing is your microwave prowess – fabulous take on your original!
Haha, I really want to save up for one! Alas, space is an issue. And money!
I am now craving these… at 11pm at night.
Perfectly normal. I snack on these with peanut butter before bed… oops.
I became very excited when I read the title of your post. I am in the pro cinnamon raisin camp. Cinnamon raisin bread, cinnamon raisin english muffins, cinnamon raisin bagels, you name it, I love it! Looking forward to devoting these. I plan on topping them with almond butter. Oh, yeah!
Forget the cave, I’ll just take the man. 🙂
YES- I ate it with almond butter last week- it’s mild enough not to detract from the taste!
Love this!! English muffins are my favorite! Love that you can make them in the microwave ! 🙂
Thank you, Katherine!
I’m thrilled so many people made your muffins already. That my friend is pure awesomeness right there.
Thank you, my friend. We save the real muffins for ourselves 😉
Cinnamon raisin is the best! I remember I always loved going to my grandma and grandpa’s house as a kid so that I could have cinnamon raisin toast and Dunkaroos and Corn Pops… aka all the junk my parents would never buy me lol.
Dunkaroos? You have them in Canada? They were my favourite but they were clearly Australian. DunkaROOs.
Just tried this out- turned out perfect! I added way more raisins though
haha you really are like my husband. He is possessed with finding the right washer and dryer, eco friendly. ANd plus he loves english muffins (crumpets) with vegemite.. or nutella, or this. MUST TRY!
Crumpets with butter and vegemite…you have my weekend sorted. I need to try out crumpet recipes.
Haha so that’s what I call win win! Lucky recipe creator and lucky recipe makers. And I didn’t realize before how burnt mine came out of the toaster 😉
Cinnamon raisin sounds lovely. I see me adding some almond butter and figs to it! And a cup of coffee. Or maybe even better just butter it a bit 🙂
Confession- I love mine charred to perfection! 😉
Oh man, almond butter AND figs? Genius.
I love english muffins! I have never made them myself before though.. definitely need to try out your cinnamon and raisin version. Great recipe!
Thanks Thalia.
Stop making me always crave brioche and butter…together.
Want want want. I have a microwave and cinnamon, and I could snag some raisins from the dining hall, but I still need flour and..space. Or you could frisbee the English muffins to me.
Girl cave must have lots of pillows, a blender, and a fridge. That’s all it takes. Oh, and wifi!
LOL. Confession- we store English Muffins from our dining hall when I was upstate NY. Also a loaf of the raisin bread (which expired on me!).
That’s what you get for stealing a whole dang LOAF! LOL.
That’s really awesome. They look great.
My woman cave is our downstairs office with the TV. Tim likes the garage so that is his man cave if you will.
Hahahaha I love how you have distinct areas.
Ummm… YUM! I’m obsessed with cinnamon raisin toast and I love how simple your ingredient list is. Adding raisins to my list so I can make these for breakfast!
YES! Definitely try it out- be sure to have the butter too 😉
I’m obsessed with your muffins. Take that whichever way you will. The pre and post flour dusting is a great tip too – thank you Muffin Man!
Did you try it out? How was it (if you did :))
Love the integrated washer/dryer idea…wow! Need this in my life but can’t afford it alas.
Gosh, I just love english muffins and need those in my life too NOW (: I think buttery spreads are all they need to fill those nooks and crannies and savor their “essence” but really anything is good on one anyway.
You and me both. I’ll need to save forever!
YES- The nooks and crannies are there FOR the butter!
OMG OMG OMG. Arman you food genius you! Love everything about this post. Cinnamon raisin english muffins are pretty much the best thing ever. And now I can make them anytime. THANK YOU for sharing!
Thanks for your kind words, Sam 🙂
I am seriously loving this microwave English muffin. Made it on Friday! 🙂 Have you tried it with oat or whole wheat flour? 🙂
Happy long weekend!
How did you like it? Yep- I’ve definitely tried it with oat flour and gluten free flour- I can send you the amendments if you like 🙂
Could you give the measurements for the oat flour version? Thanks!
Sure thing! Sub the egg and flours for 1/4 cup oat flour and use strictly an egg white- it makes the texture fluffy 🙂
OMG – I am all over this!!!!!!!!!!!!!!
Thank you!
Dang those do look like the real deal! I’ve only tried nuked cake in a mug…never muffins in a bowl!
Thanks, Amanda- I had to do it in a bowl to get the authentic look haha!
These look leggggit! And fluffy!
Thanks, Brittany!
Oh wow, thanks for the feature!! (Even though my name is linked to your instagram page 😉 )
Is this washer both for clothes and dishes?? That’d be weird. I think I got it wrong 😀
I’ve never had a cinnamon raisin muffin but I think it must be really good with butter and honey! Or nut butter!
Have a nice Sunday! I’m flying to LA in a few hours 🙂
Hope you’re having a blast in LA, Ann! i’ll be there in 4 weeks!
Your english muffins are WAY prettier than mine was, but it was still delish! Can’t wait to try this one and slather it with nut butter 🙂
Thanks heaps, buddy! Appreciate it- thanks for trying it out!