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Sourdough cinnamon raisin english muffins on a plate.

Cinnamon Raisin Sourdough English Muffins

Carmyn Suzor
These easy sourdough english muffins cook up light and fluffy, with a delicious sourdough flavor! Mix everything the night before and wake up to a beautiful dough that's ready to be cut out and cooked to "nook and cranny" perfection!
5 from 7 votes
Prep Time 20 minutes
Total Time 1 day
Cook Time 8 minutes
Servings 10

Equipment

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 sourdough starter, ⅓ cup + 1 tablespoon all-purpose flour, and 3 ½ tablespoons 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 active sourdough starter , 1 tablespoon honey, 1 cup milk, 3 cups all-purpose flour, 2 teaspoons ground cinnamon, and 1 teaspoon 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.

Nutrition

Serving: 1muffinCalories: 161kcalCarbohydrates: 32gProtein: 5gFat: 1gSaturated Fat: 1gCholesterol: 2mgSodium: 299mgPotassium: 70mgFiber: 1gSugar: 3gVitamin A: 39IUCalcium: 33mgIron: 2mg