Homemade Cinnamon Raisin English Muffins
Fluffy, aromatic cinnamon raisin English muffins cooked on the stovetop. No oven required! Perfect for freezing and toasting throughout the week.
Ingredients
- 1 1/4 cups milk warmed to 110°F
- 2 1/4 teaspoons active dry yeast one standard packet
- 2 tablespoons sugar for yeast activation
- 4 cups all-purpose flour sifted preferred
- 1/4 cup butter softened to room temperature
- 1 teaspoon salt for flavor balance
- 1 teaspoon ground cinnamon Vietnamese if available
- 1/2 cup raisins whole, not chopped
- cornmeal as needed for dusting
Instructions
- Warm the milk to exactly 110°F using a kitchen thermometer. Dissolve the sugar in the warm milk completely. Sprinkle the yeast on top and give it a gentle stir. Let this mixture sit undisturbed for 5-10 minutes until the surface becomes foamy and bubbly.
- In a large mixing bowl, combine the flour, salt, and cinnamon. Whisk these together so the spices distribute evenly throughout.
- Pour in the activated yeast mixture along with the softened butter. Using a wooden spoon, start mixing everything together until combined.
- Knead the dough for about 8-10 minutes until it feels smooth and elastic. The dough shouldn't stick to your fingers but should feel slightly tacky.
- Fold in the raisins during the last minute of kneading, distributing them evenly throughout the dough.
- Transfer the dough to a greased bowl and cover it with a clean kitchen towel. Place in the warmest spot in your kitchen and let rise for about 1 hour or until doubled in size.
- Turn the dough out onto a surface dusted with cornmeal. Roll the dough to about 1 inch thick. Use a 3-inch round cutter to cut out circles. Gather scraps, re-roll gently, and cut more rounds.
- Place each round on a baking sheet generously dusted with cornmeal. Sprinkle more cornmeal on top of each muffin. Let rest for 20-30 minutes to puff up slightly.
- Heat a griddle over medium heat. Dust the hot griddle with cornmeal. Carefully transfer a few muffins onto the surface without overcrowding.
- Cook for 5-7 minutes per side until golden brown on tops and bottoms while sides stay pale. When you press gently on top, they should feel firm, not squishy.
- Remove from griddle and let cool completely before storing. Split in half and toast before serving for best results.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days.
Freezing: Split muffins in half before freezing. Place in freezer bags with parchment paper between layers. Keep for up to 6 months. Toast directly from frozen.
Make-ahead tip: After kneading, refrigerate dough overnight instead of letting it rise immediately. Bring to room temperature for 45 minutes before shaping and cooking.
Variations: Try dried cranberries, dates, or cherries instead of raisins. Add 1/4 cup chopped walnuts or pecans for extra crunch. For chocolate lovers, use 1/4 cup raisins and 1/4 cup mini chocolate chips.