Cinnamon Raisin English Muffins

Serves 8
facebook.com

Directions

  1. 1In a large mixing bowl, combine warm water, yeast, and 1 tbsp of brown sugar. Let stand for about 5 minutes until foamy.
  2. 2Add warm whole milk, melted butter, all-purpose flour, salt, the remaining 2 tbsp of brown sugar, cinnamon, and raisins to the bowl.
  3. 3Stir until a shaggy dough forms.
  4. 4Transfer the dough to a floured surface and gently work with your hands to bring the dough together and form a dough ball without kneading.
  5. 5Lightly oil the same large mixing bowl, transfer the dough back into it, cover with plastic wrap, and let it sit in a warm area for about 1 hour until doubled in size.
  6. 6Sprinkle flour on a wooden board.
  7. 7Transfer the risen dough onto the floured surface.
  8. 8Sprinkle the dough with more flour.
  9. 9Divide the dough into 8-9 equal pieces using a dough cutter.
  10. 10Lightly flour your hands and each section of dough as you fold and pinch it into a secure ball.
  11. 11Arrange the shaped dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise for another 30 minutes.
  12. 12Sprinkle the dough pieces with corn meal.
  13. 13Place a lightly greased cast iron skillet over medium heat.
  14. 14Dip each side of the dough ball into a bowl of corn meal before pan-frying for 1-2 minutes per side until a golden brown crust forms.
  15. 15Bake at 350°F for 10-15 minutes to ensure they are cooked all the way through.
  16. 16Toast the English muffins and serve with butter or cream cheese.

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
  • 1 tbsp cinnamon
  • 1 cup raisins
  • olive oil
  • corn meal
  • butter
  • cream cheese

Equipment

large mixing bowlmeasuring cupspoonspatulaplastic wrapdough cutterbaking sheetkitchen towelcast iron skilletoven

Tips

  • Do not knead the dough; gently work it with your hands to form a ball.
  • Keep the dough somewhat wet and sticky to get nice air pockets, sprinkling with flour as needed.
  • Griddle the muffins on a hot skillet and then finish them in the oven for extra fluffiness.

Related recipes

Long-Fermented Rustic Bread (No Sourdough Starter)

Long-Fermented Rustic Bread (No Sourdough Starter)

British · Baked Goods
Irish Butter Scones

Irish Butter Scones

British · Baked Goods14m
Chocolate Chip Scones

Chocolate Chip Scones

British · Baked Goods20m
Brekky English Muffin

Brekky English Muffin

British · Baked Goods25m
Lemon blueberry cake bars

Lemon blueberry cake bars

British · Baked Goods30m
Ginger Biscuits

Ginger Biscuits

British · Baked Goods10m
Lazy Daisy Cake

Lazy Daisy Cake

British · Baked Goods32m
English muffins

English muffins

British · Baked Goods
Greek Yoghurt Choc Chip Scone

Greek Yoghurt Choc Chip Scone

British · Baked Goods30m
Date & Dark Chocolate Cottage-Cheese Scones

Date & Dark Chocolate Cottage-Cheese Scones

British · Baked Goods15m
Old Fashioned Dark Fruit Cake

Old Fashioned Dark Fruit Cake

British · Baked Goods2h 45m
Ginger Oat Crunch Biscuits

Ginger Oat Crunch Biscuits

British · Baked Goods15m