Baked Cinnamon Raisin English Muffins
Learn how to make simple cinnamon raisin English muffins with this easy baked recipe. Serve toasted with salted butter or jam.
One of my favorite healthy and quick-to-grab breakfasts is an English muffin. Incredibly versatile, you can top them with your favorite nut butter, jam, cream cheese, or have them plain with a nice pat of butter.
Even though you can pick up English muffins at your grocery store, you’d be surprised how fun and easy English muffins are to make in your own kitchen.
The classic way to make English muffins is on a hot, oil-free griddle, however I found it difficult to come up with consistent results using this method. Either the bottoms turned brown too quickly or they would look perfectly done, only for me to later discover that the inside or the muffin was still gummy and under cooked.
In order to prevent you all from dealing with these frustrations, my method uses the oven, which makes the baking process much more fool-proof and simple.
Equipment Note: If you do not have English muffin molds, you can make your own using aluminum foil or use well-greased quart mason jar lids (seen above). If you anticipate making them often, I highly recommend buying molds.
If you do use mason jar lids, grease them extremely well.
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
- In large mixing bowl, whisk together the yeast, hot water, and maple syrup. Let rest for 10 minutes, uncovered, or until foamy.
- Add the all purpose flour, whole wheat pastry flour, cinnamon, salt, and warm milk. Stir with a wooden spoon until well incorporated. The batter will be wet and sticky. Stir in the currants (or raisins, if using). Cover the bowl tightly with plastic wrap and let rise in a warm place 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. Lightly dust the inside of the rings with cornmeal. Once the English muffin batter has risen, evenly distribute the batter among the rings using spoon. Lightly dust the top of the batter with cornmeal.
- Bake for 15 to 25 minutes or until lightly golden brown and the internal temperature reads 210°F (98°C). Set on a wire rack and let the muffins cool on the sheet pan for 5 to 10 minutes, then remove from rings and set on a rack to cool until lukewarm or room temperature. Serve toasted with butter or jam.
- Storing: English muffins can be stored in an airtight container or Ziplock bag at room temperature for 3 to 4 days. If freezing, slice in half before storing.
8 Comments on “Baked Cinnamon Raisin English Muffins”
I make english muffins all the time but I use a dough I can cut out so I don't have to go through the mold thing. There is really no comparison to store bought they come out so much better. I had trouble with them scorching as well and it really really requires a cast iron skillet to get the brown without burning. I find baking them in the oven is easier for me as well. Thank you for sharing the recipe. It looks delicious!
I do too–I am in love with Food For Life’s Ezekiel English Muffins–but I decided it was high-time that I make some for myself.
Thank you so much for the compliments! That really does mean a lot.
THIS IS GENUIS! I eat english muffins like they are going out of style, must try this soon. LBunny here, you have a GORGEOUS site, what yummy recipes and lovely pictures 🙂
Please make me some!
I had the same problem when I used the griddle method, but had success with the oven. I’ve heard that some people will cook the partially on the griddle, then move them to the oven for the second portion of the baking process. Hope that helps!
Thanks for visiting and saying hi!
~Laura
That’s an interesting idea to shape the muffins. Just last weekend I tried making muffins at home but it didn’t cook through from inside . Yours is looking perfect!
Love this! I never thought about how one would go about making English muffins before. I had no idea there were different types of dough and methods for making them (shows how much I know!). So clever to use mason jar lids! They look amazing.
Thanks Kristin! Yeah–I had no idea either. I can’t believe it took me this long to contemplate making my own. I love Ezekiel brand at the store, but its fun to have homemade too and definitely cheaper.
The mason jar lids were a spur of the moment thing–I was desperately trying to come up with molds without having to buy some 🙂
~Laura