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.
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.
Video
Notes
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.