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Cinnamon raisin English muffins are so easy to make that you’ll never buy them again.
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.
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.
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.
Cinnamon Raisin English Muffins
- 3/4 cup bread flour Strong flour in UK
- 1/2 cup lukewarm water
- 1/2 tsp yeast the dry kind not fresh
- 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
- 1 tsp butter for the griddle
- 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.