These cinnamon raisin English muffins will have to pushing your cart right past the English muffin section of your grocery store!
This post seems apropos, since I’m in England right now, even though English muffins are virtually unknown in England! That’s okay, we’ll skip that discussion because we should be able to agree that wherever they came from, they’re bloomin’ delicious!
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Since I started Christina’s Cucina, I have met so many talented bloggers, both virtually and in real-life and because I live in a metropolis, sometimes those people become one and the same.
For example, Susan, who writes at View from Great Island, Cynthia from What a Girl Eats always calls me her “real-life” friend when she refers to me to her readers). The first time I found Susan’s site, I called my mother over to the computer and we just kept scrolling and clicking on her page for at least 20 minutes. Each dish was more captivating than the one before, and her photography was stunning!
I always want to make whatever I see on Susan’s site, and one of the things I made recently were her Cinnamon Raisin English Muffins. As I suspected, they were marvelous!
I made the dough in my bread machine; how easy is that? (The bread machine link will take you to the bread machine I own, but there are many more less expensive machines to choose from.)
Here is the recipe for Susan’s wonderful English Muffins. The link will take you directly to View From Great Island, and don’t forget to look around, you won’t believe so many good things can come out of one kitchen!
Cinnamon Raisin English Muffins
slightly adapted from The View From Great Island
- 14 oz (1 3/4 cups) lukewarm milk
- 1 tsp lemon juice
- 3 Tbsp softened butter
- 1 1/4 tsp salt
- 1 1/2 Tbsp sugar
- 1 large egg, lightly beaten (room temperature)
- 1 lb (3 cups) bread flour
- 1 1/2 cups oat flour
- 2 tsp cinnamon
- 2 tsp dry yeast
- 3.5 oz (1 cup) raisins
- (cornmeal, for sprinkling)
- 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.
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving:Calories: 262Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 284mgCarbohydrates: 46gFiber: 2gSugar: 7gProtein: 8g
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This weekend I will head back up to Scotland for the BBC Good Food Show, Scotland! Hope you’ll join me!
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