Sourdough Cinnamon Raisin English Muffins
Sourdough cinnamon raisin English muffins are easy to make and far better than store-bought. Just mix the dough the night before; by morning, it's ready to shape and cook! You can knead the dough by hand or with a stand mixer, and any leftovers can be frozen for a quick, delicious meal later.
Carmyn's notes
You're going to love adding this sourdough recipe to your favorites! Who can resist a homemade English muffin, especially when they're packed with cinnamon and raisins?
They’re soft, full of nooks and crannies and perfect for breakfast or a quick snack. Top them with butter or use them for breakfast sandwiches with eggs and bacon. Let's get started!
Sample Baking Schedule
Here's a sample baking schedule to help you plan. Consider your kitchen's temperature and humidity, especially in a warm climate, as these factors can affect the final product. Rise times will be shorter in warmer kitchens and longer in cooler kitchens.
- 7 AM: Feed your sourdough starter.
- 7 PM: Mix the dough and let it rest for one hour.
- 8 PM: Knead the dough and let it rise overnight.
- 6 AM: Cut out the English muffins and let them rise for one hour.
- 7 AM: Cook and enjoy!
Step by Step Instructions
Step 1
Twelve hours before mixing the dough, combine the ingredients to make ½ cup (100 g) of active sourdough starter in a clean jar. Stir, loosely cover, and let it rise at room temperature. The starter should double in size and show bubbles on the surface and sides when ready to use.
Step 2
Place the raisins in a bowl and cover with warm water. Allow the raisins to soak until it is time to knead the dough.
Step 3
Add 100g of the active sourdough starter and the remaining ingredients, except the cornmeal, to a large bowl. Use your hands to mix everything until well combined. Cover the bowl and let the dough rest for 30-60 minutes.
Step 4
Turn the dough onto a floured surface and knead it by hand for 5-8 minutes. Add the raisins and work them into the dough with your hands until they are evenly distributed. (If using a stand mixer with a dough hook attachment, knead on speed 3, adding the raisins during the last 2 minutes of kneading.)
Step 5
Place the dough back into the bowl, cover it, and let it ferment on the counter at room temperature until doubled, about 8-12 hours. (Room temperature is 65-70°F)
Pro Sourdough Tip
After kneading the dough, take a small portion and place it in a glass container with straight sides. Mark the initial dough level with a rubber band and cover the container. Allow it to ferment alongside the main bowl of dough to visually track when the dough has doubled in size.
Step 6
Line a baking sheet with parchment paper and sprinkle with 2 tablespoons of cornmeal.
Step 7
Turn the dough onto a floured surface, flour the top of the dough, and press it out using your fingertips until it is ½" in thickness.
Step 8
Use a 3-inch biscuit cutter to cut rounds from the dough and place them on the baking sheet, leaving about 2 inches of space between each. Gather the dough scraps, press them together, and cut more rounds. You should end up with 12 English muffins.
Step 9
Sprinkle the tops with the remaining cornmeal, cover with a tea towel, and allow them to rise for 1 hour at room temperature.
Step 10
Preheat your non-stick skillet over medium-low heat. Place 4 muffins into the skillet spaced 2" apart, cover, and cook the first side for 4 minutes.
Step 11
Turn the muffins over and cook for an additional 4 minutes. (When done, the center of a muffin should register about 200°F on a digital food thermometer.)
How to Store
After cooking, you can freeze these sourdough English muffins in a freezer-safe container for up to 3 months.
Keep them in an airtight container at room temperature for shorter storage, and they’ll be good for up to 5 days.
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Cinnamon Raisin Sourdough English Muffins
EQUIPMENT
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Tea towel
- Non-stick skillet with cover
INGREDIENTS
Ingredients to make ½ cup (100 g) of Active Sourdough Starter
- 1 tablespoon (15 g) sourdough starter
- ⅓ cup + 1 tablespoon (50 g) all-purpose flour
- 3 ½ tablespoons (50) water
Dough Ingredients
- ½ cup raisins
- ½ cup (100 g) active sourdough starter
- 1 tablespoon (20 g) honey (sugar or maple syrup)
- 1 cup (240 g) milk (see notes)
- 3 cups (360 g) all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon (5 g) fine sea salt
Other
- ¼ cup (40 g) cornmeal (for sprinkling )
INSTRUCTIONS
Feed Your Sourdough Starter
- 12 hours before you plan to mix the dough, add 1 tablespoon (15 g) sourdough starter, ⅓ cup + 1 tablespoon (50 g) all-purpose flour, and 3 ½ tablespoons (50) water to a clean jar. Stir until combined, loosely cover the jar, and let the starter rise at room temperature. The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
Make the Dough
- Place ½ cup raisins in a bowl and cover with warm water. Allow the raisins to soak until it is time to knead the dough.
- Add the ½ cup (100 g) active sourdough starter , 1 tablespoon (20 g) honey, 1 cup (240 g) milk, 3 cups (360 g) all-purpose flour, 2 teaspoons ground cinnamon, and 1 teaspoon (5 g) fine sea salt to a large bowl and use your hands to mix until well combined. Cover and let rest for 30-60 minutes.
- Turn the dough onto a floured surface and knead the dough by hand for 5-8 minutes. Drain the water from the raisins and add them to the dough. Mix them into the dough with your hands until they are evenly incorporated. (A stand mixer with a dough hook attachment can be used on speed 3. Add the raisins for the last 2 minutes of kneading.)
- Place the dough back into the bowl, cover it, and let it ferment on the counter at room temperature for 8-12 hours. (Room temperature is 65-70°F)
Cut and Cook
- Line a baking sheet with parchment paper and sprinkle with 2 tablespoons of cornmeal.
- Turn the dough onto a floured surface, flour the top of the dough, and press it out using your fingertips until it is ½" in thickness.
- Use a 3-inch biscuit cutter to cut rounds from the dough and place them on the baking sheet, leaving about 2 inches of space between each. Gather the dough scraps, press them together, and cut more rounds. You should end up with 12 English muffins. Sprinkle the tops with the remaining cornmeal, cover with a tea towel, and allow them to rise for 1 hour at room temperature.
- Preheat your non-stick skillet over medium-low heat. Place 4 muffins into the skillet spaced 2" apart, cover, and cook the first side for 4 minutes. Turn the muffins over and cook for an additional 4 minutes. (When done, the center of a muffin should register about 200°F on an digital food thermometer.)
NOTES
- If you live in a very warm or humid environment, you may need to make adjustments in the recipe. I recommend reducing the milk by 30g and using granulated sugar instead of honey to help the dough from being too sticky to work with. Add more liquid if the dough is too stiff.
- Store at room temperature for up to 5 days in a container or freeze for up to 3 months.
Love this recipe I use it often and my whole family loves them! But
Last I made a batch of these and I wanted to try a batch of cinnamon raisin. Weirdest thing is my plain tub rose beautifully and the CR did not rise at all! Any idea why this would happen?
Same main ingredients for both.
You ever made these and added pumpkin to it?
Hi Wendy! I have not, but it sounds tasty. We might need to test this out!
Can I use almond or oat milk in this recipe?
Yes