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

1. Key Ingredients
2. How to Make Cinnamon Raisin English Muffins
3. Ways to change up the dough
4. Storage Instructions
5. Frequently asked questions
6. More sweet breakfast recipes
7. Cinnamon Raisin English Muffins (Recipe Card)

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. 

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

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:

• Healthy Breakfast Muffins
• Baked oats
• Vegan Cinnamon Rolls
• Blueberry Baked Oatmeal

Originally published October 2014