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.
homemade English muffins?! Be still, my heart!
No where in the rest of your recipe does it say what’s supposed to happen with the other two table spoons of sugar!
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!
Yes it does. Add it to the mixing bowl with the flour.
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
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!
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!
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!