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!



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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


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


  • 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


  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.


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 her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of 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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  1. 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 🙂

  2. 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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