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 and wholesome breakfasts. They’re incredibly versatile — top them with nut butter, jam, cream cheese, or simply enjoy them with a pat of butter.
While store-bought English muffins are convenient, making them at home is surprisingly easy and rewarding.
Traditional English muffins are cooked on a hot, oil-free griddle. I found that method can be temperamental — bottoms brown too quickly or muffins seem done on the outside while remaining gummy inside. To avoid those issues, this recipe bakes the muffins in the oven for more consistent results.
Equipment note: If you don’t have English muffin rings, you can fashion rings from aluminum foil or use well-greased quart mason jar lids. If you use mason jar lids, grease them very well. If you plan to make these often, buying proper molds is worth it.
Baked Cinnamon Raisin English Muffins
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
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In a large bowl whisk together the yeast, hot water, and maple syrup (or sugar). Let sit 10 minutes, uncovered, until foamy.
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Add the all-purpose flour, whole wheat pastry flour, cinnamon, salt, and warm milk. Stir with a wooden spoon until combined — the batter will be wet and sticky. Fold in the currants or raisins. Cover tightly with plastic wrap and let rise in a warm spot for 45 minutes.
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Preheat the oven to 350°F (175°C). Place well-greased ring molds on a half sheet pan and lightly dust the inside of each ring with cornmeal. When the batter has risen, spoon it evenly into the rings and lightly dust the tops with cornmeal.
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Bake 15 to 25 minutes, until 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 5–10 minutes, then remove the rings and cool until lukewarm or room temperature. Split and toast before serving with butter or jam.
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Storing: Store at room temperature in an airtight container or Ziplock bag for 3–4 days. For freezing, slice the muffins in half before storing.