Cinnamon Raisin English Muffins
Soft, flavorful cinnamon raisin English muffins with a hint of spice and natural sweetness, perfect for breakfast or brunch, appealing to bread lovers and those craving a sweet treat.
Ingredients
Instructions
- Sift together 1 1/2 cups of flour, dry yeast, and cinnamon.
- Heat milk, water, raisins, sugar, oil, and salt over low heat until just warm.
- Add the liquid mixture to the dry ingredients and beat until smooth.
- Stir in additional flour to make a soft dough.
- Turn out onto a floured board and knead until manageable, about 3 minutes.
- Cover with a bowl and let rest for 30 minutes.
- Roll out the dough on a floured or cornmeal surface until 1/2 inch thick.
- Cut into 3 to 4-inch circles.
- Place on a buttered cookie sheet sprinkled with cornmeal or flour.
- Let rise for 30 minutes.
- Bake in a 350°F (175°C) oven for about 20 minutes.
Tips & Substitutions
For a softer texture, consider adding an extra tablespoon of oil or using bread flour instead of all-purpose flour. If you prefer a less sweet muffin, reduce the sugar to one tablespoon. Alternatively, try adding chopped nuts or dried cranberries for a twist. Make sure to knead the dough just enough to bring it together, as over-kneading can make the muffins tough.
Serving Suggestions
These cinnamon raisin English muffins are delicious toasted and spread with butter or cream cheese. They pair beautifully with a drizzle of honey or maple syrup for breakfast. For a satisfying snack, enjoy them with a side of fresh fruit or alongside a warm cup of coffee or tea. Consider serving with Lemon Layer Delight for a delightful dessert.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months. To reheat, simply pop them in a toaster or oven at 350°F (175°C) for about 5-7 minutes until warmed through. This keeps them soft and fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Raisin English Muffins contains roughly 550 calories, with 4g protein, 35g carbohydrates, and 46g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour for this recipe?
Yes, you can substitute whole wheat flour for part of the all-purpose flour, but it may change the texture slightly. Start with half whole wheat flour and half all-purpose to maintain a good balance between flavor and texture.
How can I make these muffins gluten-free?
To make gluten-free cinnamon raisin muffins, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Be sure to check the flour package for specific measurements as some blends may require adjustments in liquid.
What can I do if my dough is too sticky?
If your dough is too sticky, gradually add more flour, one tablespoon at a time, until it reaches a manageable consistency. Be cautious not to add too much flour, as this can make the muffins dense. It's important to knead gently to maintain their light texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).