Cinnamon Raisin English Muffins

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.

Course Breakfast

Cuisine American

Prep Time 1 30

Cook Time 7

Total Time 1 37

Servings servings

Calories 163kcal

Author Arman Liew

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!

Video

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.

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