• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • Recipes
  • Text Index
  • Subscribe
  • Recipe Box
  • About Me
    • Media/PR
    • Cookbooks
      • The Classic Slow Cooker
      • The Cupboard To Table Cookbook
    • Contact
    • Privacy
Home » Breakfast » Cinnamon Raisin English Muffins

Cinnamon Raisin English Muffins

September 14, 2022 by Judith Hannemann

Pin
Share
Tweet
Share

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

Cinnamon raisin English muffins are so easy to make that you’ll never buy them again.

Cinnamon raisin English muffins

Cinnamon Raisin English Muffins: Nothing Beats Homemade

Cinnamon raisin English muffins are really easy to make! Many people have raised eyebrows about this, but it’s true! In fact, it’s one of the simplest things to make.

It’s also a very popular flavor. I think it’s right up there with the traditional English muffins. It’s one of my favorite flavors in the muffins, bread and bagels.

The cinnamon will color the dough, but don’t let that worry you. The results are totally delicious.

Cinnamon raisin English muffins

It Starts With A Starter

These cinnamon raisin English muffins begins with a starter. Technically it’s a “sour dough” but as with any sour dough breads, the flavor intensity is based on how long the starter sits.

With this recipe, if you’re in a hurry, it only has to sit for an hour. If you let it sit for 3 days, you’ll get a more intense flavor. I generally let my starter sit for 24 hours. As with any yeast dough, there’s a time investment for raising so even though the recipe is as easy as can be, there’s waiting time involved. However, the really great thing about this recipe is the dough can be put in the fridge to raise in there–for up to 3 days–so you can get a head start. It also means you can make them fresh when you need or want them.

Cinnamon raisin English muffins

Raisins

If you’re anything like me, you have raisins on hand that you bought some time ago. Even though I keep them in an air-tight container, they always seem to get dry.

So what I do is soak them in some warm water for about 15 minutes to plump them up, then drain them well and use them. I’d even recommend doing that regardless of the age of the raisins in this recipe. It’ll keep them juicy.

The Recipe

 

Cinnamon raisin English muffins
Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Cinnamon Raisin English Muffins

Nothing beats homemade
Prep Time20 mins
Cook Time20 mins
Rising Time & Starter3 hrs 30 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: cinnamon raisin english muffins, homemade english muffins, sourdough english muffins
Servings: 12
Calories: 232kcal
Author: Judith Hannemann

Ingredients

Starter:

  • 3/4 cup bread flour Strong flour in UK
  • 1/2 cup lukewarm water
  • 1/2 tsp yeast the dry kind not fresh

Muffin Dough:

  • 1 cup lukewarm milk NOT skim milk
  • 1 tsp yeast instant or active dry
  • 2 tbs sugar
  • 2 tbs unsalted butter melted
  • 1 tsp kosher salt
  • 1 cup raisins
  • 1-2 tbs ground cinnamon
  • 3-3 1/4 cups bread flour strong flour in UK
  • Cornmeal
  • 1 tsp butter for the griddle
US Customary - Metric

Instructions

  • Mix the starter ingredients in a medium bowl (because it bubbles up). Cover and keep at room temperature for 12-36 hours. The longer it sits, the better the muffins will taste.
  • Using a stand mixer, combine the milk, yeast and the starter. Beat well so the starter is well incorporated into the milk.
  • Add the sugar, cinnamon, raisins, butter and salt. Add the flour, beginning with the lowest amount called for. Switch to the dough hook and knead for 8 minutes, adding additional flour so that the dough is soft yet not sticky. It should feel slightly tacky but not stick to your fingers nor the bowl.
  • Place dough in a lightly oiled large bowl, cover and let rise in the fridge overnight or up to 3 days.
  • Place dough on a lightly floured surface and shape into a round disk. With a large knife, cut 12 equal portions. Roll each portion into a smooth round ball.
  • Sprinkle some of the cornmeal on a large baking sheet. Place the balls about 2-inches/5 cm apart. Sprinkle the tops of the balls with cornmeal as well. Let rise until puffy--for cool dough this will take about 1 1/2-2 hours.
  • Heat a large skillet or griddle over medium heat. Grease the skillet or griddle with the butter (I use a tissue to distribute the butter then use the buttery tissue to grease the griddle for the next batches).
  • Working in batches (probably about 3-4 muffins depending on the size of your pan/griddle. Don't crowd the pan) cook the muffins for 5-6 minutes on one side until they're golden brown.
  • Flip the muffins and cook for 5-6 minutes on the other side, gently pressing the muffins down with a wide spatula to flatten slightly.
  • For extra insurance that the muffins are fully cooked, you can put them in a pre-heated 350F/180C oven for 5-8 minutes.

Nutrition

Serving: 1muffin | Calories: 232kcal | Carbohydrates: 44g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 210mg | Potassium: 190mg | Fiber: 3g | Sugar: 3g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
Pin
Share
Tweet
Share

Filed Under: Breads, Breakfast Tagged With: breakfast, english muffins

You May Also Like

Diner style home fries
Diner Style Home Fries
Florentine Eggs
Florentine Eggs–Perfect Poached Eggs
Delightful cross between crumb cake and cheesecake!
Cream Cheese Coffee Cake
Previous Post: « Chocolate Loaf
Next Post: Air Fryer Cajun Fries »

Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. Suzanne says

    September 16, 2022 at 8:42 pm

    Hi Judith!
    Thanks for the Cinnamon Raisin English Muffin recipe!
    What’s your best guess on the possibility of using coconut milk or cream?
    We have a dairy intolerant in the family, and I’ll be using almond butter.
    Thank you.

    • Judith Hannemann says

      September 16, 2022 at 8:57 pm

      Offhand, I’d say it would work well. As long as the dairy-free option contains some fat (and coconut and nut milks do I believe) then you should be OK. Let me know how it does turn out so I can add a dairy-free option in the post itself.

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

Follow by Email! Get the e-Cookbook

“Must Try” Recipes

Tuscan chicken is real food that takes little time.

Tuscan Chicken

Fajita Rice Skillet Dinner

Delicious beef tips marinated in a Korean-style marinade makes a tasty and different dinner

Korean Style Beef Tips

Here's something different to do with that leftover chicken! Lasagna noodles filled with a creamy chicken and spinach filling topped off with a rich, yet easy. alfredo sauce.

Chicken Alfredo Lasagna Rolls

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2023 • BAKEATMIDNITE.COM • PRIVACY POLICY