Name: Cinnamon Raisin Sourdough English Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 250g active sourdough starter; 250g warm milk; 28g melted butter; 20g maple syrup; 375g unbleached all purpose or bread flour; 7g salt; 130g raisins; 6g cinnamon; cornmeal for dusting

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Cinnamon Raisin has to be one of the best bread flavorsto exist, and when it’s turned into Cinnamon Raisin Sourdough English Muffins it is EVEN better! These english muffins are so light a fluffy, buttery, chewy and everything you could dream of.

cinnamon raisin english muffisn on a baking sheet

English Muffins are hands down THE favorite bread product in our house. They are easy to make, full of flavor and the perfect individual size for a snack or as a part of a meal. I have shared multiple different sourdough english muffin flavors already, but I think cinnamon raisin has my heart.

This flavor has so much nostolgia behind it. I mean, who didn’t grow up enjoying cinnamon raisin bread, toasted and slathered with butter! It is lightly sweet, with the perfect amount of spice from the cinnamon and can be paired with so many different toppings. These Cinnamon Raisin Sourdough English Muffins are delicious enjoyed year round, but even better on a cozy fall day smothered with some maple butter!

If you have yet to try your hand at sourdough english muffins, let this recipe be the nudge you need to do so! There is no stretch and folds involved, just one bulk rise. Then they are cooked in a frying pan which takes less than 20 minutes! Once you give these a try, I know they will become a staple in your home too.

cinnamon raisin english muffin cut in half

Tips for Making Cinnamon Raisin Sourdough English Muffins

Use milk instead of water as your liquid. Most english muffins out there are made using water which is fine but swapping that with milk (preferably a whole milk) adds so much flavor and gives a beautiful texture to your english muffins.
Always allow the english muffins a good 3-5 hours to rise after being shaped before cooking them. This post shape rise is the main bulk rise for this dough so you need to allow it enough time to expand and get nice and fluffy.
After you cook the sourdough english muffins in a pan, I always recommend finish them in the oven for about 5-10 minutes. This allows you to remove them from the pan before they get too brown but then ensures they are fully cooked on the inside and don’t end up gummy.

Cinnamon Raisin Sourdough English Muffin Ingredients

Sourdough Starter– This recipe uses an active and fed sourdough starter that has reached its peak.

Milk– Whole milk is best, but 2% works too.

Butter– You can use salted butter or unsalted. I always use salted.

Flour- Use whichever flour you typically use to make your sourdough bread. Unbleached all purpose or bread flour.

Maple Syrup– I subbed out honey for maple syrup in this flavor to compliment the raisins. You can use honey if that is all you have.

Raisins– Any kind of raisins you like will work. Be sure to soak the raisins in hot water for about 30 minutes before you use them. This will make them plump and juicy in your english muffins.

Cinnamon– The amount can be adjusted depending on your taste!

cinnamon raisin sourdough english muffins on a baking sheet

The Steps

Make the Dough

Start by adding the raisins to a bowl and covering them with hot water. Allow them to soak for about 30 minues before using them so they get nice and juicy.
When the raisins are ready to go, mix together the sourdough starter, milk, melted butter and maple syrup in a large bowl with a dough whisk.
Once mixed and bubbly, add in the flour and the salt. Stir until you get a nice thick dough with no dry spots remaining. I like to use my hands near the nd to get it well mixed.
Then you are going to add in the raisins and the cinnamon. Add a little of each at a time and genlty fold them into the dough. I like to add the cinnamon in stages so that it can get swirled throughout the dough.
Cover the bowl of dough with plastic wrap and let it rest at room temperature for an hour, then place it in the refrigerator and allow it to sit over night or up to a couple days before baking.

Shape and Rise

When you are ready to cook the english muffins, remove the dough from the fridge and dump out onto a clean counter. Cut the dough into 8-10 roughly equal sized pieces. You can weigh them out or just eye ball it.
Next, take each piece and gently pull all of the sides down and underneath to make a smooth top and form a round ball. If any raisins fall out during this step, you can just press them back into the dough.
Dust the bottom of each english muffin with cornmeal and place on a baking sheet lined with parchment. Be sure to sread them out so that they have room to rise.
Cover the pan with a tea towel and allow the english muffins to rest for 3-5 hours or until almost doubled in size and they are nice a puffy.

Bake

When they are ready to be cooked, heat a cast iron skillet on medium- low heat. Place the english muffins in the pan and cook for 5 minutes per side. Then place back on the baking sheet.
Finally, place the pan of english muffins into the oven at 350F and bake for an additional 5-7 minutes. This is just to allow the english muffins to finish cooking on the inside without getting more brown on the outside.
Allow the english muffins to cool for 10 minutes before slicing and enjoying slathered in butter!

raisin English muffins unbaked on a baking sheet

If you give this recipe a try, leave a comment or a review below!

Want to tr some other delicious Sourdough English Muffins? Try these ones!

https://cmbarndominium.com/how-to-make-lemon-blueberry-sourdough-english-muffins/

https://cmbarndominium.com/heavenly-double-chocolate-sourdough-english-muffins/

https://cmbarndominium.com/soft-fluffy-jalepeno-cheddar-sourdough-english-muffins/

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				 Continue to Content
			
				
		
		

			
			
				
Cinnamon Raisin Sourdough English Muffins 



				
				Yield: 
				8-10
			
	
						
				Prep Time: 
				20 minutes 
			
					
				Cook Time: 
				20 minutes 
			
					
				Total Time: 
				40 minutes 
			
			

		
			Soft and fluffy buttery sourdough english muffins, studded with juicy raisins and a cinnamon swirl. Perfect for breakfast, an afternoon snack and even better enjoyed on a cozy Fall day.
		
		
	
	
		
	
			

			
	
		Ingredients

											
									
						250g active sourdough starter					
									
						250g warm milk 					
									
						28g melted butter					
									
						20g maple syrup 					
									
						375g unbleached all purpose or bread flour					
									
						7g salt 					
									
						130g raisins 					
									
						6g cinnamon 					
									
						cornmeal for dusting					
							
			
		
		
		Instructions
		Start by adding the raisins to a bowl and covering them with hot water. Allow them to soak for about 30 minues before using them so they get nice and juicy.
When the raisins are ready to go, mix together the sourdough starter, milk, melted butter and maple syrup in a large bowl with a dough whisk. 
Once mixed and bubbly, add in the flour and the salt. Stir until you get a nice thick dough with no dry spots remaining. I like to use my hands near the nd to get it well mixed. 
Then you are going to add in the raisins and the cinnamon, a little of each at a time and genlty fold them into the dough. I like to add the cinnamon in stages so that it can get swrirled throughout the dough.
Cover the bowl of dough with plastic wrap and let it rest at room temperature for an hour, then place it in the refrigerator and allow it to sit over night or up to a couple days before baking. 
When you are ready to cook the english muffins, remove the dough from the fridge and dump out onto a clean counter. 
Cut the dough into 8-10 roughly equal sized pieces. You can weigh them out or just eye ball it. 
Next, take each piece and gently pull all of the sides down and underneath to make a smooth top and form a round ball. If any raisins fall out during this step, you can just press them back into the dough.
Dust the bottom of each english muffin with cornmeal and place on a baking sheet lined with parchment. Be sure to sread them out so that they have room to rise. 
Cover the pan with a tea towel and allow the english muffins to rest for 3-5 hours or until almost doubled in size and they are nice a puffy. 
When they are ready to be cooked, heat a cast iron skillet on medium- low heat. Place the english muffins in the pan and cook for 5 minutes per side, then place back on the baking sheet. 
Finally, place the pan of english muffins into the oven at 350F and bake for an additional 5-7 minutes. This is just to allow the english muffins to finish cooking on the inside without getting more brown on the outside. 
Allow the english muffins to cool for 10 minutes before slicing and enjoying slathered in butter!
	
	
		Notes
		
			
* When feeding your starter, I recommend feeding a 1:3:3 or 1:4:4 ratio to yield a nice strong starter. 
*If you want to mae the english muffin dough ahead of time, you can make the dough and keep it in the fridge for up to 3 days before cooking it. 
*Once baked, these cinnamon raisin english muffins will store in an airtight container at room temperature for up to 5 days or can be stored in the freezer for up to 2 months.

		
	
	
		
	

		
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			© morganmckay
	
	

		
					Category: Sourdough