Cinnamon Raisin English Muffins

Homemade sourdough cinnamon raisin english muffins are light, fluffy, and have quickly become my new favorite snack! Sourdough discard and kefir make the perfect texture and add a range of gut healthy benefits. Plus they are surprisingly easy to make. Serve them with farm fresh butter and honey or spread with peanut butter.

Why You’ll Love This Recipe

• These cinnamon raisin english muffins are easy to make.
• They are gut friendly.
• They are light, fluffy, and incredibly moist.
• They are freezer friendly.
• Perfect to prep for the week.
• Great as a snack or addition to breakfast.
• Perfect combo of cinnamon, raisin goodness.
• The whole family will love them.

Ingredients & Substitutions

• Bubbly sourdough starter. You will need bubbly, sourdough starter (one that has recently been fed).
• Plain organic kefir. 1/2 cup of kefir, room temp. The kefir in this recipe adds incredible moistness to the english muffins and nutrients. My go to is Lifeway Organic Grass-fed Plain kefir.
• Whole milk. 1/2 cup of whole milk, room temp.
• Raw honey. 1-2 tbsp of raw honey are used to slightly sweeten these english muffins. You can sub with organic pure maple syrup.
• Raisins. 1/2 cup of raisins are a must for these cinnamon raisin english muffins.
• Organic Bread Flour. 2 cups of bread flour, you can sub all purpose flour.
• Salt. I love using mineral or celtic salt to get some added minerals.
• Cinnamon. The cinnamon adds the perfect warming, cozy spice to these english muffins.
• Cornmeal. A few tbsp of cornmeal will be used for dusting. It also helps them not to stick to the cast iron skillet.

How to Make

Step 1

Prep the dough. Combine sourdough starter, raw honey, kefir, milk in a bowl. Add in flour, cinnamon and salt. Mix until you have a rough dough bowl. Stir in raisins until fully folded in.

Step 2

Cover the dough. Cover the dough with a damp towel and let it sit on the counter at room temperature for 5-6 hours for its initial ferment. After 5 hours (once the dough has almost doubled in size) place in the fridge and let it complete its bulk ferment for 12-15 hours.

Step 3

Shape the muffins. In the morning, turn the dough out onto a flat floured surface and spread into a rectangle/square shape. Stretch bottom side of the dough out then fold it into the center of the dough, then do the same with the top side, followed by both the right and left side.

Step 4

Flatten the dough and cut the cinnamon raisin muffins. Shape the dough into a rectangle and flatten until it’s about 1/2 inch thick. Dust the surface of the dough with cornmeal. Use a biscuit cutter or a cup (around 3-4in diameter) to cut individual english muffins. Reshape the scraps and repeat flattening, dusting, and cutting until dough is used up.

Step 5

Cook the english muffins. Preheat cast iron skillet over a medium, low heat for 3-5 minutes. Place the muffins in the cast iron ( I was able to fit 4 at a time) and allow them to cook on one side for 5-7 minutes before flipping and cooking on the other side for the same amount of time. Repeat until all of the english muffins are cooked. Allow to cool on a wire rack.

Step 6

Serve and enjoy! Use a fork to open the cinnamon raisin english muffins and enjoy with fresh butter and peanut butter. I also love doing some raw honey. Or pop in the toaster oven to crisp up.

Expert Tips

• You want to use recently fed, bubbly and active sourdough discard here!
• The cinnamon raisin english muffins should be cooked over a very low heat, and covered, for best results. This will allow the inside to cook evenly while the outside does not burn.
• Plan ahead of time! I like to prep my english muffins the afternoon before so that they can bulk ferment in the fridge overnight. If I start them around 2/3pm in the afternoon I know I can bake them around 8/9am the next day.
• If you want a sweeter english muffin you can add in an extra tbsp of honey.
• Make and then freeze for the week! These freeze and reheat so well, I like to cut them in half and then freeze them in an airtight freezer safe bag.

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