Learn how to make simple cinnamon raisin English muffins with this easy baked recipe. Serve toasted with salted butter or jam.
English muffins are one of my favorite quick, wholesome breakfasts. They’re versatile — enjoy them with nut butter, jam, cream cheese, or simply with a pat of butter.
Although store-bought muffins are convenient, making English muffins at home is surprisingly fun and straightforward.
Traditional English muffins are cooked on a hot, oil-free griddle, but that method can produce inconsistent results—burned bottoms or muffins that look done outside but remain gummy inside. To avoid those issues, this recipe bakes the muffins on a sheet pan in the oven, which gives reliable, even results and is easier for most home bakers.
Equipment note: If you don’t have English muffin ring molds, you can create makeshift rings from aluminum foil or use well-greased quart mason jar lids (as shown). If you plan to make muffins regularly, consider buying proper molds for the best results. If using mason jar lids, grease them thoroughly.
Baked Cinnamon Raisin English Muffins
Pin
Review
SaveSaved!
Ingredients
- 2½ teaspoons active dry yeast
- ⅓ cup (80 mL) hot water (110°F / 43°C)
- 2 tablespoons granulated sugar or 2 tablespoons pure maple syrup
- 1 cup (120g) unbleached all-purpose flour
- 1 cup (120g) whole wheat pastry flour
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1 cup (240 mL) warm whole or low-fat milk
- ⅓ cup zante currants or raisins
- cornmeal for dusting
Instructions
-
In a large mixing bowl, whisk together the yeast, hot water, and maple syrup or sugar. Let rest uncovered for 10 minutes, until the mixture is foamy.
-
Add the all-purpose flour, whole wheat pastry flour, cinnamon, salt, and warm milk. Stir with a wooden spoon until well combined — the batter will be wet and sticky. Fold in the currants or raisins. Cover the bowl tightly and let the batter rise in a warm spot for 45 minutes.
-
Preheat the oven to 350°F (175°C) with a rack in the center position. Place well-greased ring molds on a half sheet pan and lightly dust the inside of each with cornmeal. Once the batter has risen, spoon it evenly into the rings and dust the tops with cornmeal.
-
Bake for 15 to 25 minutes, until the muffins are lightly golden and an instant-read thermometer registers about 210°F (98°C). Transfer the pan to a wire rack and let the muffins cool in the rings for 5 to 10 minutes, then remove them and cool until lukewarm or room temperature. Serve toasted with butter or jam.
-
Storing: Store English muffins in an airtight container at room temperature for 3 to 4 days. For longer storage, slice them in half and freeze.