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Cinnamon Raisin English Muffins

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



  • 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


  • 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.


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