Easily bake sweet and tender Cinnamon Raisin English Muffins on the griddle!
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!
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
- ¾ cup warm water
- 2-1/2 teaspoons active dry yeast
- 3 tablespoons sugar, divided
- ¾ cup warm whole milk
- ¼ cup butter, melted
- 3 cups Gold Medal® all-purpose flour
- 2 tablespoons cinnamon
- ½ teaspoon salt
- 1 cup raisins
- 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.