Cinnamon Raisin English Muffins
The View From the Great Island
There's nothing quite like your own homemade Cinnamon Raisin English Muffins ~ and you don't even have to turn on the oven to make them!
makes 10-12 muffins
- 1¾ cups lukewarm buttermilk, or milk (about 110 degrees)
- 3 tbsp softened butter
- 1¼ tsp salt
- 2 tbsp sugar
- 1 large egg, lightly beaten (room temperature)
- 3 cups bread flour
- 1½ cups oat flour
- 1 tbsp cinnamon
- 2 tsp instant yeast
- 1 cup Raisins
- semolina or farina, for sprinkling on the griddle or pan (you can also use cornmeal)
- Put everything except the semolina and the raisins into the bowl of a stand mixer fitted with the paddle attachment (not the bread hook) Alternatively, if you have a bread machine you can set it to the dough cycle.
- Mix the dough on medium speed for about 5 minutes, The dough should come away from the sides of the bowl and be smooth and quite elastic. I had to scrape the sides of my bowl a couple of times.
- While the mixer is going, add in the raisins and let them get incorporated. If the dough seems excessively wet, add in a little bit more flour.
- Scrape the dough down into a rough ball and cover with plastic wrap. Let rise in a warm place for about 2 hours until risen and puffy.
- After the rise, gently deflate the dough. This dough will be softer and wetter than traditional bread doughs. Turn it out onto a surface that has been dusted with the semolina, or corn meal, and form it into 12 pieces. (First cut the dough in half, then cut each half into three pieces, and cut each of those pieces in half)
- Form the pieces into rounds, and then flatten them into disks about 3 1/2 inches in diameter. Make sure they are dusted on both sides with the semolina. Cover loosely with plastic and let rest for about 20 minutes. They will puff gently.
- Spray your griddle or large cast iron pan with a little cooking spray, and sprinkle with a little semolina or corn meal. Cook the muffins on a low to medium low low heat for about 15 minutes on each side, until they are golden browned and done. You can test for doneness with an instant read thermometer inserted into the side of one of the muffins…the inside should register 180 to 200 degrees F.
- Be sure to use a fork to split the muffins to bring out that famous English muffin texture.
View the recipe instructions at The View From the Great Island