CINNAMON RAISIN ENGLISH MUFFINS

1h 46m
Serves 8
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Directions

  1. 1In a large mixing bowl, combine ¾ cup warm water, 2 ¼ tsp yeast, and 1 tbsp of the brown sugar.
  2. 2Let stand for about 5 minutes until foamy.
  3. 3Add all other ingredients: ¾ cup warm milk, 3 tbsp melted butter, 3 cups all purpose flour, ½ tsp salt, remaining 2 tbsp brown sugar, 1 tbsp cinnamon, and 1 cup raisins.
  4. 4Stir until a shaggy dough forms.
  5. 5Transfer dough onto a floured surface and gently work with your hands to bring the dough together and form a dough ball.
  6. 6Add more flour as needed if too sticky, or 1 tbsp warm water at a time if too crumbly and dry.
  7. 7Transfer dough to the same large mixing bowl, lightly oiled.
  8. 8Cover with plastic wrap and let sit in a warm area for about 1 hour, until double in size.
  9. 9Divide dough into 8-9 equal pieces.
  10. 10Lightly flour the sections and your hands as you fold and pinch into a secure ball.
  11. 11Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 minutes.
  12. 12Place a lightly greased cast iron skillet over medium heat.
  13. 13Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms.
  14. 14Bake at 350 F for 10-15 minutes to ensure they are cooked all the way through.

Ingredients

  • 0.75 cup warm water
  • 2.25 tsp dry active yeast
  • 0.75 cup warm whole milk
  • 3 tbsp melted butter
  • 3 cups all purpose flour
  • 0.5 tsp salt
  • 3 tbsp brown sugar divided
  • 1 tbsp cinnamon
  • 1 cup raisins
  • cornmeal

Equipment

large mixing bowlplastic wrapbaking sheetkitchen towelcast iron skilletoven

Tips

  • Do not knead the dough; it is a no-knead recipe.
  • Keep the dough on the wetter side for nice air pockets.
  • Sprinkle with flour as needed when handling the dough.
  • Griddle the English muffins before finishing them in the oven for extra fluffiness.