Cinnamon Raisin English Muffins
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr
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Servings
12
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Calories
269 kcal
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Course
Bread, Baked Goods
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Cuisine
American
Cinnamon Raisin English Muffins
Description
Cinnamon Raisin English Muffins combine bread flour with oat flour, incorporating cinnamon and sweet raisins for a soft yet chewy bread with subtle warmth and sweetness. The dough is prepared using a bread machine for ease, then shaped into muffins, dusted with cornmeal, and cooked gently on a griddle until golden brown, creating lightly crisped outer edges and tender interiors. The use of cornmeal on both sides prevents sticking and adds texture to the crust.
The muffins are split open with a fork to reveal nooks and crannies, making them ideal for toasting and topping with butter or preserves. The cinnamon and raisins make them suitable for breakfast or as a snack paired with tea or coffee.
Optional adjustments include omitting raisins or cinnamon to suit preference, or substituting other dried fruits. The dough is somewhat wet after the first rise, so handling with care is recommended to preserve dough texture. Resting the shaped muffins for 20 minutes before cooking helps develop texture and flavor.
Ingredients
- 1 ¾ cups milk whole, lukewarm
- 1 tsp lemon juice
- 3 Tbsp butter softened
- 1 ¼ tsp salt
- 1 ½ Tbsp sugar
- 1 egg lightly beaten (room temperature)
- 3 cups bread flour
- 1 ½ cups oat flour
- 2 tsp cinnamon
- 2 tsp yeast dry
- 1 cup raisins
- cornmeal for sprinkling
Instructions
- Place the ingredients (in order listed, except for the cornmeal) into a bread machine and set the dough cycle. Add the raisins when the machine beeps for the addition.
- When the dough has doubled in size, place it onto a work surface dusted in flour (it will be a bit wet). Cut the dough into 12 pieces.
- Form the pieces balls, then flatten them into muffin shapes about 3 1/2" in diameter. Dust on both sides with cornmeal. Cover loosely with plastic wrap and allow to rest for 20 minutes.
- Use a little oil on the griddle and then cook the muffins on a low to medium low low heat for about 15 minutes on each side, until they are golden brown. Open one muffin to make sure they are thoroughly cooked.
- Split the muffins in half with a fork before toasting.
Notes
- Omit raisins or cinnamon according to taste preferences or replace raisins with other dried fruits.
- Use a bread machine to simplify the mixing and rising process.
- Cook muffins on low to medium-low heat to ensure thorough cooking without burning.
- Split muffins with a fork before toasting to preserve the traditional texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 269kcal | 13% |
| Carbohydrates | 46g | 15% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 25mg | 8% |
| Sodium | 291mg | 12% |
| Potassium | 253mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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