After years of buying commercially made Cinnamon-Raisin English Muffins, I discovered that they are as easy to make as pancakes! Homemade Cinnamon-Raisin English Muffins are, also, fun to make! Now, I can make a batch and freeze them so I can enjoy them whenever I please. They toast beautifully. They are especially good slathered with butter and honey. Delicious!
I stock up on English Muffins, when they are on sale and freeze them. Nowadays, the price of commercially baked English Muffins has soared! I also find that my favorite Cinnamon-Raisin flavor is hard to find, anywhere that I shop!
When I first posted this recipe, all those years ago, I had forgotten about it. I wasn’t happy with my photos, so this seemed like the perfect time to make Cinnamon-Raisin Muffins again. This recipe is as easy as making pancakes, from scratch! You don’t need an electric or stand mixer. A bowl and a Danish Dough Whisk are the tools that make this fast and simple. (Of course, you can use a wooden spoon.)
You need yeast, of course. I prefer SAF Instant Yeast, since I don’t have to proof it. All I need to do is toss it in with my dry ingredients. Otherwise, Fast Active Dry Yeast works– and I do give instructions on how to use that type of yeast on the printable recipe.
I unpacked the English Muffin Tins I had purchased some time ago. NOTE: You don’t have to own muffin tins. I’ve heard that people make them out of foil– or the dough is supposed to be thick enough that you can do this “free form”.
Whisk together the dry ingredients. Add warm milk and water.
Give the mixture a thorough stir. (Don’t forget to add the raisins! I made that mistake the day before I made this batch, and after the muffins were cooked.) The Danish dough whisk does a fast and thorough job. This only took minutes! Scrape down the bowl. Cover with plastic wrap, or a dinner plate, and allow the dough batter to rise– 60-90 minutes.
I love my Brod & Taylor Bread Proofing Box. I’ve mentioned it on other posts, but I just can’t help mentioning to bread bakers, what a wonderful “tool” this has become. My yeast dough rises faster, and I don’t have to worry about drafts or a cold winter kitchen. It’s collapsible and stores easily. I admit, the price will make you think about it. I have zero regrets. So, one hour later, the dough had doubled.
Let’s make English Muffins!
I prepped the English Muffin tins with non-stick spray, having learned that this really helps the muffins to release from the rings. Since I’m using a cast-iron griddle, that has also been brushed with non-stick spray. My griddle is at an angle, because the stove has a power burner, that is too hot! Lesson learned: start with a lower temperature and gradually increase. Otherwise, burned English Muffins are on your menu. Ahem. Spoken from experience.
About 1/2 cup of the batter filled each tin to the top (they don’t rise). Use clean fingers, or a small spatula, to evenly spread the batter.
Using tongs, to steady the tin (and prevent burned fingers), slide a spatula underneath, then flip the muffin after a few minutes. Every stove and type of griddle is different, so I can’t give an exact timing. Mine took, roughly, 2-3 minutes per side.
Since we love raisins, I decided to press in extra raisins, once the muffins had been flipped. As you can see, the muffins look a bit light. No worries. The tins easily lifted off, with a tong. Since temps can vary on different parts of a griddle, it was easy to move them around and continue cooking until they were a golden color.
Remove the rings, then test each muffin with a toothpick, to make sure it’s completely cooked. (One of my old photos.)
This muffin needed a few more minutes. It’s a good habit to check that each muffin is ready to come off the grill or pan. My first attempt left me with a few “raw” ones. Never again!
Start to finish, the English Muffins were cooling in just over an hour. So easy!
These might not look as perfect as commercially made English Muffins. But, do they taste better?
Rather than cutting an English Muffin, splitting it with a fork is the way to go. Why? You want those nook and crannies so that butter can fill them!
Yummy! Let’s toast this Bad Boy! (Old photo)
Ooh, melted butter!
Honey is a must.
TASTING NOTES: I’m actually glad that I forgot to add the raisins, so I had to make these again. When I made this recipe, again, I paid closer attention I also turned down the griddle heat so the muffins wouldn’t burn (a couple did, the first time). The texture of these are very different from the commercial ones. I realized why. Homemade English Muffins are fresh, so they are softer! I’ve been eating stale muffins, from the store, all along! Taste-wise, these are 100% better tasting, too. The kitchen smells like cinnamon, while they are toasting. I won’t forget about this recipe again. In just a tad over an hour, Homemade Cinnamon-Raisin English Muffins can be yours. So easy!
Be sure to freeze these after a couple of days. Because there aren’t any preservative, they are susceptible to mold!
I’d like to adapt these with whole wheat, too. If I do, I’ll update the recipe.
This post has been updated from when it was posted years ago, with updated photos and better clarity with the recipe instructions.
Homemade Cinnamon-Raisin English Muffins
Equipment
- 1 Griddle or large skillet
- English Muffin Rings or foil coiled into rings (see recipe notes)
- Danish Dough Whisk optional; (see recipe notes)
- spatula
- Baker's Joy Baking Spray optional; non-stick spray that releases the muffins with ease
Ingredients
- 1/3 cup water warm (110F)
- 1 cup milk slightly warm (100-110F) (I used 1% milk)
- 1 tbsp sugar
- 2 cups all purpose flour
- 2 1/2 tsp Fast-Acting Dry Yeast see notes how to adapt with Instant Yeast
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/3 cup raisins Increase to 1/2 cup if you love raisins as much as we do
Instructions
- In a large bowl, whisk together water, sugar and yeast and let mixture stand for 10 minutes, until slightly foamy. NOTE: If using Instant Yeast (my preference), no need to do this step. Simply mix the instant yeast into the dry ingredients.
- Using a wooden spoon, (or a Danish Dough Whisk), which is my favorite tool) stir in remaining ingredients except the raisins and mix until smooth.
- Once the batter comes together, stir in the raisins.
- Cover with plastic wrap and set aside for 45 minutes, in a warm place, to relax and rise. The dough will have a soft and sticky texture– almost like thick pancake batter.
- Heat a griddle/nonstick frying pan over medium/medium-high heat (water dropped on the griddle evaporates very quickly). Lightly grease with cooking spray if not using a nonstick pan.
- NOTE: Each stove/griddle is different. I found that I had to use a medium-low heat, to avoid burning of the muffins. Better to start at a lower heat, and you can always turn it up.To easily release the English muffins, spray each muffin tin inside. On my cast-iron griddle, I brushed on Baker's Joy Baking Spray. The muffins slide so easily, this way.
- Drop dough by 1/2 cupfuls into a muffin form, or 1/4 cupfuls onto a greased surface and cook until medium brown on the bottom. NOTE: I found that if I had to evenly spread the batter with my fingers, once the muffin tin was filled to the top.
- NOTE: Once I put the batter on my grill, I turned down the heat. (Think of this as being similar to making pancakes.) My first two muffins burned a bit, so once I adjusted the heat down, they turned out beautifully golden.
- The exact time depends on the temperature of your griddle and the size of your muffins, but expect this to take several minutes. Flip over and cook 2nd side until brown. Test each muffin with a toothpick. If it comes out clean, it's cooked all the way through.
- Cool on wire rack for at least 15 minutes or until completely cool.
- When ready to serve, split muffins with a fork and toast. NOTE: Why not cut with a bread knife? You can, but if you split with a fork, you get all those lovely nooks and crannies for the butter!
- Makes about 5-6 muffins (if using 1/2 cup measures) and 6-8 if using 1/4 cup measures.
Notes
Debby,
Your page is beautiful, your pics a great,your recipes are mouthwatering, your dialogue is most entertaining. I would love to be included in your drawing and use your awesome tool.
Debbie T.
PS: Glad your ride to work is back to normal!!
I enjoy your blog… you are doing a great job. i would like to have a chance to win this prize.
It looks delicious! 🙂
Being British I have made English Muffins long, long ago but of course have never made cinnamon and raisin. Thy would go me a reason to jump out of bed every morning.
Wow those looks so good Deb! Puts the packaged ones to shame!
i'd like to be included!
blueblanket@hotmail.com
I love so many of your recipes, but this one in particular looks like alot of fun. I am definitely going to try it.
Please enter me into your drawing ! Thank you. Lisa fresheggsdaily@gmail.com
I'd love to have that dough whisk. I could use it to make sourdough English muffins, right after I go out and buy the muffin rings.
kathymbaker@comcast.net
Great idea! I have made Sourdough English Muffins in the days when I kept sourdough going. Most recently I baked English Muffin Loaf, and cinnamon and raisins could easily be added to that!
Your giveaway is really appealing.:)
I have been wanting to make English Muffins and have not yet tried them! Your post is inspiring me to give it a go as yours look just delicious. I have the dough wisk and use it all the time in bread making. It's a great kitchen tool.
I've made whole wheat english muffins(1/2 ww, 1/2 ap) and they turned out great. I've also had success adding some ground flax to up the health factor a bit. I'd love to use the dough whisk with my next batch 🙂
these remind me of the high-end EMs made by Wolferman's. i had no idea there are EM RINGS!
we're doing a month gluten-free right now, but i would love to give these a go when we're done. wondering if you've ever played around with alternative flours, like almond flour, for baking or bread making.
thanks for the link to the rings.
I'd love to win that whisk!!!
psrrn@aol.com
Danish Dough Whisk… yes please enter me your drawing!
One can never have enough interesting gadgets to play with!
Your English muffins look mouthwatering I have never even tried to make them "yet"
dwmarks33@comcast.net
Please put me in for the giveaway. Those English Muffins are off the hook!
I am absolutely addicted to English muffins. They're easily one of my top ten favorite foods. These look delicious!
A friend told me about the 5 minute bread book and I have been using it since January. I was terrible at making bread until that book! The whisk looks so cool! THanks for the giveaway!
mandaoverturf at yahoo dot com
I'd love to be included in the giveaway! If I win, I think the first thing I make will be the English Muffins. They look so good!
Whoa! How cool! Little known secret – I have an english muffin with peanut butter for breakfast every morning! It's the best. I really should learn how to make them though…you make it look so easy!
Wow, what a great post! We love English Muffins and for some reason, although I don't always love raisins in my baked goods, cinnamon raisin English Muffins are my favorite – esp. toasted with a little butter. The little molds are adorable – I have never seen them before.
I would like to be included in the prize drawing – anything to help out my bread making would be good:-).
i never realized that english muffins were batter as opposed to dough. i don't know why but for some reason that makes them seem more "doable".
i would like to be included in the giveaway – my bread baking defintely needs encouragement.
jacquieastemborski AT comcast DOT net
My morning is a lot like yours..except my english muffin or other bread good is coming right out of a bag into my toaster. Your English muffins are inspiring me. So beautiful!
Velva
First let me say that I would love to be entered in your drawing to win the dough whisk. I've heard great things about this handy little tool and would be thrilled to have one. And then on to the English muffins…you are amazing, my friend. Leave it to you to make heavenly English muffins in your own kitchen. I can imagine that they are delicious with a bit of butter and honey. I can think of all kinds of uses for those nifty little rings too.
I love english muffins…sometimes we use them for burger buns too. I'd love to be included for a chance to win your giveaway…I've been intrigued by those whisks and simply cannot wrap my mind around how they work with a hearty bread dough !
Hi Debby, I live in Canada so won't be in the draw but just wanted to let you know what a cool gadget that dough whisk is! I hadn't seen one before but I have a thing for kitchen tools so I'll be looking! Enlish muffins are so yummy, I'll be trying this recipe.
That should be English muffins not Enlish!!
I love homemade english muffins – like most things homemade, they are just so much better. I kind of wish I could eat the same thing for breakfast every day. I usually just reheat leftovers from the night before!
Debby, your muffins sound delicious. I tried to link to you from my blog which I was able to do when you were using the blogger about page. I can't do that with your Google + page. It does not bring me here. If I didn't know the name of your blog I never could have gotten here. I do by the way post a recipe everyday. Have a great day. Blessings…Mary
I can't believe they're so easy to make! This is a wonderful discovery. Would be tickled to win the Danish dough whisk! What a nice treat! Looking forward to the recipe you come up with for whole wheat muffins!
What a fun post. I've always wanted to make English muffins and these look great. And I live that you love raisins- I don't understand those raisin haters out there. Ha!
Oh, and I miss your collage pics, but I think your photo tutorial turned out great!
Hi Debby,
I’d like to buy the dough hook on Amazon but I’m not sure which one gives you the benefit when I purchase.
Please let me know and I will do so immediately.
I’m going to try to use my Lodge egg rings to cook these. Wish me luck! 🤞🏻 ☘️
You mean the Danish Dough Hook? I bought mine on Amazon. I’ve corrected the link within the blog post. I’ll send you a private message, too. Your egg rings should work!