Homemade Cinnamon-Raisin English Muffins
After years of buying commercially made Cinnamon-Raisin English Muffins, I discovered that they aren't that difficult to make. They are, in fact, fun to make! These only took about an hour, from start to finish. Wow! Now, I can make a batch and freeze them so I can enjoy them whenever I please. They toast beautifully, and I love them slathered with butter and honey. Delicious!
Servings 6 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
These are amazing! If these aren't eaten within a day or two, I recommend freezing them. There aren't any preservatives, so they have the potential to mold, otherwise.
English Muffin Rings Source:
Danish Dough Whisk Source
SAF Instant Yeast