Sourdough Cinnamon Raisin English Muffins Recipe
Yield: 12 English muffins
Taking my popular 100% Sourdough English Muffins recipe and giving it a little sweet upgrade. These Sourdough Cinnamon Raisin English Muffins are soft, lightly chewy, and cooked on the skillet with warm cinnamon and juicy raisins.
Equipment
- medium skillet
Ingredients
- 240 grams milk 1 cup
- 120 grams water 1/2 cup
- 42 grams unsalted butter 3 Tablespoons
- 75 grams active sourdough starter 1/3 heaping cup
- 24 grams honey 1 Tablespoon
- 550 grams all-purpose flour 4 cups + 3 Tablespoons
- 10 grams salt 1 1/2 teaspoons
- 4 grams cinnamon 2 teaspoons
- 100 grams raisins 1/2 cup
- boiling water
- cornmeal for dusting
Instructions
Make the Dough:
- In a liquid measuring cup, add milk, water and cubed butter. Heat in the microwave until the butter is just melted and the liquid is warm. Cool slightly before adding to the dough.You don't want the liquid to be hotter than 110 degrees F, otherwise this can kill the starter.240 grams milk, 120 grams water, 42 grams unsalted butter
- Add active starter and honey to a straight-edge bowl. Slowly pour the warm milk mixture into the bowl and stir with a Danish dough whisk or your hand until combined.75 grams active sourdough starter, 24 grams honey
- Next, add the flour and salt to the liquid and stir until a rough dough forms. Be sure to scrape the sides of the bowl for the extra flour. You will need to use your hands to incorporate the last bit of the flour into the dough. Cover the dough with the plastic cover or plastic wrap. Leave to rest for 30 minutes.550 grams all-purpose flour, 10 grams salt
- While the dough is resting, prepare the raisins. Pour the raisins in a bowl and cover them with boiling water. Allow them to soak for at least 15 minutes. After soaking, strain, pat dry, and set aside.100 grams raisins, boiling water
- After the dough has rested, pour the raisins and ground cinnamon on top of the dough. Knead the dough by pulling a piece of the edge of the dough, folding it towards the center, and pushing it down with the heel of your hand. Repeat for 20 seconds or until all of the raisins have been evenly distributed.4 grams cinnamon
Bulk Rise:
- Cover the bowl and leave in a warm place to bulk ferment until doubled in size.In my 70 degree F kitchen this takes about 8-10 hours. If your kitchen is warmer, it will take less time. If your kitchen is cooler, it will take more time.
- Once the first rise is complete, either cover the dough and place it in the fridge to chill overnight or continue on to shaping.
- The next morning, or when you are ready to shape, remove the dough from the fridge or the bowl and place it on a lightly floured surface. Let the dough rest for 10 minutes.
- In the meantime, prepare a cookie sheet by lining it with a piece of parchment paper and generously sprinkling it with cornmeal to prevent the dough from sticking.cornmeal for dusting
Shaping:
- Roll the dough with a floured rolling pin into a rectangle shape that is 1/2 inch thick. Using a 3-inch English muffin ring, cookie cutter, biscuit cutter, or a rimmed drinking glass, cut the dough into 10-12 rounds. Place them onto the prepared sheet pan. Reroll the scrapes and cut the dough until all of the dough has been formed.
Second Rise:
- Once all of the Sourdough Cinnamon Raisin English Muffins have been shaped, cover them with a plastic cover and let them rest until puffy.In my 70 degree F kitchen, this step took about 1-2 hours when the dough was room temperature. When the dough was stored in the fridge overnight, this took about 3-4 hours. Again, if your kitchen is warmer, it will be faster. If your kitchen is cooler, it will be slower.
Cook:
- Warm a large skillet over medium-low heat. I usually cook 6 at a time since they do not spread very much when they are cooking.
- Cook on one side for 12-14 minutes, checking the bottoms halfway for even cooking. Flip to the other side and continue to cook for another 12-14 minutes or until the internal temperature reaches at least 190 degrees F.
- A great way to know when the muffins are done cooking is they should feel lightweight and when pressed gently, the sides spring back.
- Place the Sourdough Cinnamon Raisin English Muffins on a wire rack to cool while you cook the second batch. Split in half when ready to serve and enjoy!
Notes
Ingredients & Substitutions
- Active Sourdough Starter – For the softest and fluffiest cinnamon raisin sourdough English muffins, be sure to use an active and bubbly sourdough starter for the best rise. No need for baking soda or commercial yeast!
- Flour - So many sourdough recipes call for bread flour for it’s higher protein content, but this recipe calls for all-purpose. If you use bread flour, the English muffins will become too dense and chewy, while all-purpose flour keeps them tender and soft.
- Honey – For a touch of sweetness, I added honey to the dough. This can be substituted with 2 tablespoons of sugar.
- Milk – Milk makes these English Muffins cloud-like as it brings moisture to the dough. I used whole milk, but you can substitute with non-dairy options as well.
- Raisins - Pre-soaking raisins before adding them to the dough will give each bite a plump, sweet raisin.
- Cinnamon - I love the way cinnamon compliments the raisins in this sourdough English muffin recipe, however, keep in mind, cinnamon naturally slows yeast activity. So, be prepared for a slightly longer bulk fermentation.
- Cornmeal: Cornmeal is used to dust the parchment-lined baking sheet before the second rise. It prevents sticking and gives the bottoms of the muffins their classic texture during skillet cooking.
Nutrition
Calories: 241kcal | Carbohydrates: 46g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 335mg | Potassium: 151mg | Fiber: 2g | Sugar: 3g | Vitamin A: 121IU | Vitamin C: 0.5mg | Calcium: 39mg | Iron: 2mg
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