Cinnamon Raisin English Muffins
This homemade cinnamon raisin English muffin recipe is soft, flavorful, and comes together with only a few basic ingredients you will have on hand—perfect for a cozy breakfast or snack!
Ingredients
- ¾ cup warm water
- 2¼ tsp dry active yeast
- ¾ cup warm whole milk
- 3 tbsp melted butter
- 3 cups all purpose flour
- ½ tsp salt
- 3 tbsp brown sugar divided
- 1 tbsp cinnamon
- 1 cup raisins
Instructions
- In a large mixing bowl, combine ¾ cup warm water, 2 ¼ tsp yeast & 1 tbsp of the brown sugar. Let stand for about 5 mins until foamy before adding all other ingredients -- ¾ cup warm milk, 3 tbsp melted butter, 3 cups all purpose flour, ½ tsp salt, remaining 2 tbsp brown sugar, 1 tbsp cinnamon and 1 cup raisins. Stir until a shaggy dough forms.
- Transfer dough onto a floured surface and gently work with your hands to bring the dough together and form a dough ball -- DO NOT KNEAD -- add more flour as needed if too sticky or 1 tbsp warm water at a time if too crumbly and dry. Transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap & let sit in a warm area for about 1 hr, until double in size.
- Divide dough into 8-9 equal pieces. Lightly flour the sections and your hands as you fold and pinch into a secure ball. Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 mins.
- Place a lightly greased cast iron skillet over medium heat. Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms.
- Bake at 350 F for 10 - 15 minutes to ensure they are cooked all the way through