Easily bake these Cinnamon Raisin English Muffins on the griddle to make a simple, delicious breakfast! They’re sweet, soft and toasted to perfection!

Cinnamon Raisin English Muffins

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!

Cinnamon Raisin English Muffins

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!

Cinnamon Raisin English Muffins

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!

Cinnamon Raisin English Muffins

Homemade English muffins are the way to go! I hope you make and enjoy them as much as we do!

Enjoy!

xoxo,

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Cinnamon Raisin English Muffins

  • Author: Maegan - The BakerMama
  • Prep Time: 1 hour 20 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour 40 mins
  • Yield: 10 1x
  • 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

Scale
  • 3/4 cup warm water
  • 21/2 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

  1. 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.
  2. In another small microwavable bowl, heat the milk on high heat for 1 minute. Set aside. Melt the butter in another small bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. No where in the rest of your recipe does it say what’s supposed to happen with the other two table spoons of sugar!

    1. Hi Vanessa! Thanks so much for catching that and letting me know. The remaining 2 tablespoons sugar should be added when the flour, cinnamon and salt are added. I just updated the recipe. Thanks again! Enjoy!

  2. My dough is proofing right now but it seemed more wet than sticky. Once it’s done proofing should I add a little more flour if it’s too wet to press out to one inch thickness and cut? First time making English muffins and I’m not that experienced with bread! Thanks

    1. Hi Laurel! Once the dough finishes rising, if you find that it’s difficult to press out with parchment paper, then you could certainly sprinkle it with a little flour. Enjoy! You’re sure to love them!

      1. The dough was sticky, but I was able to cut out 8 circles using the biscuit cutter I had. They took longer to cook than in directions, but once done they were delicious! So good toasted with butter and jam. Thank you for getting back to me so quickly!

  3. If one is picky where EM are concerned, and I am, one does not slice them. One uses a fork to split them, letting the interior create its own nooks and crannies, raisin nests, and ridges. One also toasts them in the correct slot, back to back, so only the interior toasts.

    An unpicky EM person, of course, does none of the above — slices them and coats them with margarine. Blah!

  4. My experience was the same as Laurel’s above. Way too wet to even think abt rolling out to an 1”. I added more flour, did not get 10 muffins only 8. They had to finish baking in the oven. I did break one open. No nooks and crannies. Hoping they taste better than they look. I aerate my flour and I’m thinking that might be the difference in the wet vs sticky dough. 🤷‍♀️

    1. Hi Lori! Active dry yeast and rapid-rise yeast can be used interchangeably in recipes, but active dry yeast needs to be dissolved in water before using while instant yeast can be mixed right into the dough. Hope this helps. Enjoy!

    1. Hi Janice! If you’re going to substitute all whole wheat flour for the all-purpose flour, I would recommend increasing the warm water to 1 cup. Or you could replace just half of the all-purpose flour with whole wheat flour and the recipe should turn out just as great. Hope this helps. Enjoy!

  5. With the added cinnamon and raisins (as well as cooking on a griddle) they seem more like pice ar y maen (welshcakes) than English muffins. Although welshcakes don’t require yeast. Just sprinkle some caster sugar on top and done. Excellent with a cup of tea!

  6. Hi, I have my dough proofing now. My question is the cinnimon measurement seems very hi. My dought is very brown ( looks like rye bread dough ) and doesn’t match the coloring of your finished picture. Are you sure im to use 2 Tablespoons? That just seems like way too much.

    1. Hi Sandie! I hope they turned out great! Yes, the cinnamon measurement is correct. The ratio of flour to cinnamon is perfect so the flavor of the cinnamon actually comes through once the English muffin are cooked. Enjoy!

  7. This recipe unfortunately did not work for me at all. The dough was very wet after the first mixing and then super sticky when I tried to cut the circles. I had to add a ton of flour to even be able to form the muffins. They didn’t cook through in the griddle so I had to add them to the oven to finish baking. The flavor was okay but the texture was not right.

    1. Hi Sidney! I’m so bummed to hear they didn’t turn out as they should for you. Did you follow the ingredients and instructions exactly? Did you let the dough rise for 1 hour and did it double in size while rising? The dough should have been sticky before rising.

  8. 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.

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