Yield: 8 servings
Cinnamon Raisin English Muffins
Homemade sourdough cinnamon raisin english muffins are light, fluffy, and have quickly become my new favorite snack! Serve them with farm fresh butter and honey or spread with peanut butter.
Ingredients
- ⅔ cup active sourdough starter , 130 grams
- ½ cup whole milk, room temp, 120 grams
- ½ cup plain kefir, room temp, 120 grams
- 1-2 tbsp raw honey, 40 grams
- ½ cup raisins
- 2 cups organic bread flour (sub all purpose flour), 240 grams
- ½ tsp salt
- 1 tsp ground cinnamon
- cornmeal, for dusting
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Tea towel
- Cast iron skillet with a lid
Instructions
- 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.
- 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 about 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.
- 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.
- Flatten the dough and cut muffins. Shape the dough into a rectangle and flatten until it is 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.
- 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.
- 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.
Notes
- You want to use recently fed, bubbly and active sourdough discard here!
- The sourdough 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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