Easily bake these Cinnamon Raisin English Muffins on the griddle to make a simple, delicious breakfast! They’re sweet, soft and toasted to perfection!
I love a good English muffin! Soft and chewy and toasted to perfection with a dab of butter…a simple breakfast that’s sure hard to beat!
I’ve always relied on the bakery or the bread aisle to provide us with our English muffins, so I decided it was about time I try making them myself. After a little research, I learned most English muffins are baked on a griddle rather than in the oven, kinda like a pancake. This excited me!
I went with a sweet muffin that’s spiked with cinnamon and loaded with raisins. They’re crisp and buttery on the outside while soft and sweet on the inside.
To my delight and surprise, English muffins are pretty easy to make. The dough requires some rising, but they’re so worth the wait and the homemade texture and flavor is so incredibly comforting!
The great thing about English muffins is that they taste great, if not greater, for several days. Slicing them in half and toasting them is a must…the cinnamon enhances and the raisins roast while the edges get crispy and the center stays soft. I love topping them with a little cinnamon sugar butter just out of the toaster…talk about tasty! I’m craving one right now!
Homemade English muffins are the way to go! I hope you make and enjoy them as much as we do!
Enjoy!
xoxo,
Cinnamon Raisin English Muffins
- Prep Time: 1 hour 20 mins
- Cook Time: 20 mins
- Total Time: 1 hour 40 mins
- Yield: 10
- Category: Breakfast
Description
Easily bake these Cinnamon Raisin English Muffins on the griddle to make a simple, delicious breakfast! They’re sweet, soft and toasted to perfection!
Ingredients
- 3/4 cup warm water
- 2–1/2 teaspoons active dry yeast
- 3 tablespoons sugar, divided
- 3/4 cup warm whole milk
- 1/4 cup butter, melted
- 3 cups Gold Medal® all-purpose flour
- 2 tablespoons cinnamon
- 1/2 teaspoon salt
- 1 cup raisins
Instructions
- Heat the water in a small microwavable bowl on high heat for 1 minute. Let rest a few minutes before stirring in the yeast and 1 tablespoon sugar. Let proof for 10 minutes.
- In another small microwavable bowl, heat the milk on high heat for 1 minute. Set aside. Melt the butter in another small bowl.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk together the flour, remaining 2 tablespoons sugar, cinnamon and salt. Switch to the paddle attachment and while the mixer is on low speed, add the melted butter, warm milk and yeast mixture. Mix on low speed until just combined. Add the raisins and mix another minute until they’re dispersed throughout the dough. The dough should be sticky.
- Remove dough to a lightly greased bowl and cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
- Once dough has risen, press out onto a large piece of parchment paper to about 1-inch thickness. Using a biscuit cutter or top of a round glass, cut the dough into 3-1/2 inch size English muffins. Repeat pressing and cutting dough until you have 10 muffins.
- Heat 2 tablespoons butter in a non-stick skillet over low heat. Place 5 English muffins in the skillet at a time and cook until browned and crisp on each side and baked throughout, about 8 minutes per side. Transfer to a wire rack to cool completely.
Notes
If your English muffins are browned and crisp on top, but not done baking in the middle, place them in a 350°F oven on a baking sheet until completely baked through.–You can eat them warm right out of the skillet or let them cool and then slice and toast them in the toaster. I like serving mine with a little cinnamon sugar butter. Store in an airtight container at room temperature for up to a week.
I would heat my milk in a measuring cup, add diced butter and let melt, less bowls to clean up. After adding to the flour plump your raisins in the measuring cup, drain and then add to the dough. All about less cleanup.
Hi, Aly! Sounds like you have it down!
Yikes! The dough was a complete fail! WAAAAY too sticky to do absolutely anything with it! Could not roll it out, or cut it into circles. Added more flour but it was still difficult to create the perfect circles for the griddle. Perhaps the recipe needs adjusting
Hi Cindy! Oh no, I’m bummed to hear the dough didn’t turn out like it’s supposed to for you. Are you sure you followed all of the ingredients, measurements and instructions exactly? Did your dough double in size when it was rising? The dough should actually be pretty thick. Is your work space warmer? If so, that could cause the dough to be moister than it should be. It sounds like you definitely needed more flour as you were pressing it out and cutting it into circles and that’s okay, if necessary.
Love this recipe! I took into account that we have high humidity and adjusted the flour accordingly. Thanks for the great recipe, my family loves them 🙂
So happy to hear, Brenda! I hope y’all continue to enjoy!
I like to try different peoples recipes but unfortunately for me I had same issue. Way too sticky to do anything with it after it rose. I ended up putting another cup of flour just to get it somewhat manageable. I’m not sure why it was so wet as I followed the recipe and order as directed. Plus I added more flour as I cut them out. I could not roll out the dough at all.
I’ve made other English muffin recipes but sorry this one did not work for me. Hoping they don’t taste too bad when toasted. Will keep my original recipe I got.