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. 2In a large mixing bowl, combine warm water, yeast, and 1 tbsp of brown sugar. Let stand for about 5 minutes until foamy.
  3. 3In a large mixing bowl, combine warm water, yeast, and 1 tbsp of brown sugar. Let stand for about 5 minutes until foamy.
  4. 4Add warm whole milk, melted butter, all-purpose flour, salt, the remaining 2 tbsp of brown sugar, cinnamon, and raisins to the bowl.
  5. 5Add warm whole milk, melted butter, all-purpose flour, salt, the remaining 2 tbsp of brown sugar, cinnamon, and raisins to the bowl.
  6. 6Add warm whole milk, melted butter, all-purpose flour, salt, the remaining 2 tbsp of brown sugar, cinnamon, and raisins to the bowl.
  7. 7Stir until a shaggy dough forms.
  8. 8Stir until a shaggy dough forms.
  9. 9Stir until a shaggy dough forms.
  10. 10Transfer the dough to a floured surface and gently work with your hands to bring the dough together and form a dough ball without kneading.
  11. 11Transfer the dough to a floured surface and gently work with your hands to bring the dough together and form a dough ball without kneading.
  12. 12Transfer the dough to a floured surface and gently work with your hands to bring the dough together and form a dough ball without kneading.
  13. 13Lightly 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.
  14. 14Lightly 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.
  15. 15Lightly 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.
  16. 16Sprinkle flour on a wooden board.
  17. 17Sprinkle flour on a wooden board.
  18. 18Sprinkle flour on a wooden board.
  19. 19Transfer the risen dough onto the floured surface.
  20. 20Transfer the risen dough onto the floured surface.
  21. 21Transfer the risen dough onto the floured surface.
  22. 22Sprinkle the dough with more flour.
  23. 23Sprinkle the dough with more flour.
  24. 24Sprinkle the dough with more flour.
  25. 25Divide the dough into 8-9 equal pieces using a dough cutter.
  26. 26Divide the dough into 8-9 equal pieces using a dough cutter.
  27. 27Divide the dough into 8-9 equal pieces using a dough cutter.
  28. 28Lightly flour your hands and each section of dough as you fold and pinch it into a secure ball.
  29. 29Lightly flour your hands and each section of dough as you fold and pinch it into a secure ball.
  30. 30Lightly flour your hands and each section of dough as you fold and pinch it into a secure ball.
  31. 31Arrange 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.
  32. 32Arrange 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.
  33. 33Arrange 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.
  34. 34Sprinkle the dough pieces with corn meal.
  35. 35Sprinkle the dough pieces with corn meal.
  36. 36Sprinkle the dough pieces with corn meal.
  37. 37Place a lightly greased cast iron skillet over medium heat.
  38. 38Place a lightly greased cast iron skillet over medium heat.
  39. 39Place a lightly greased cast iron skillet over medium heat.
  40. 40Dip 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.
  41. 41Dip 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.
  42. 42Dip 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.
  43. 43Bake at 350°F for 10-15 minutes to ensure they are cooked all the way through.
  44. 44Bake at 350°F for 10-15 minutes to ensure they are cooked all the way through.
  45. 45Bake at 350°F for 10-15 minutes to ensure they are cooked all the way through.
  46. 46Toast the English muffins and serve with butter or cream cheese.
  47. 47Toast the English muffins and serve with butter or cream cheese.
  48. 48Toast the English muffins and serve with butter or cream cheese.

Ingredients

  • 0.75 cup warm water
  • 0.75 cup warm water
  • 0.75 cup warm water
  • 2.25 tsp dry active yeast
  • 2.25 tsp dry active yeast
  • 2.25 tsp dry active yeast
  • 0.75 cup warm whole milk
  • 0.75 cup warm whole milk
  • 0.75 cup warm whole milk
  • 3 tbsp melted butter
  • 3 tbsp melted butter
  • 3 tbsp melted butter
  • 3 cups all purpose flour
  • 3 cups all purpose flour
  • 3 cups all purpose flour
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 3 tbsp brown sugar
  • 3 tbsp brown sugar
  • 3 tbsp brown sugar
  • 1 tbsp cinnamon
  • 1 tbsp cinnamon
  • 1 tbsp cinnamon
  • 1 cup raisins
  • 1 cup raisins
  • 1 cup raisins
  • olive oil
  • olive oil
  • olive oil
  • corn meal
  • corn meal
  • corn meal
  • butter
  • butter
  • butter
  • cream cheese
  • cream cheese
  • 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.