Cinnamon Raisin English Muffins

90 mins
Serves 8
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Directions

  1. 1In a large mixing bowl, combine warm water, yeast, and 1 tablespoon of brown sugar. Let stand for about 5 minutes until foamy.
  2. 2Add warm milk, melted butter, all-purpose flour, salt, the remaining 2 tablespoons of brown sugar, cinnamon, and raisins to the bowl.
  3. 3Stir until a shaggy dough forms.
  4. 4Transfer the dough onto a floured surface and gently work with your hands to bring the dough together and form a dough ball. Do not knead. Add more flour as needed if too sticky or 1 tablespoon warm water at a time if too crumbly and dry.
  5. 5Transfer the dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap and let sit in a warm area for about 1 hour, until double in size.
  6. 6Divide the dough into 8-9 equal pieces.
  7. 7Lightly flour the sections and your hands as you fold and pinch into a secure ball.
  8. 8Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 minutes.
  9. 9Place a lightly greased cast iron skillet over medium heat. Dip each side of the dough ball into a bowl of cornmeal.
  10. 10Pan fry each side for 1-2 minutes until a golden brown crust forms.
  11. 11Bake at 350°F (175°C) 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
  • 1 tbsp Cinnamon
  • 1 cup Raisins
  • Flour
  • Olive oil
  • Cornmeal

Equipment

Measuring cupMixing bowlSpoonPlastic wrapBaking sheetKitchen towelCast iron skilletSpatulaOven

Tips

  • To get nice air pockets, keep the dough somewhat wet and sticky, sprinkling with flour as needed.
  • This is a no-knead recipe.
  • Finish baking in the oven for extra fluffy muffins.