Sourdough Cinnamon Raisin English Muffins
These Sourdough Cinnamon Raisin English Muffins are the perfect balance of soft and fluffy, with golden exteriors and a subtle cinnamon flavor. Served warm with butter, flaky sea salt, and honey, they make for an irresistible breakfast or snack that’s sure to satisfy any craving.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Milk of choice
Active sourdough starter
Honey
All-purpose flour
Salt
Cinnamon
Raisins
Cornmeal
Butter, for serving
Flaky sea salt, for serving
Why You’ll Love Sourdough Cinnamon Raisin English Muffins:
Soft and Fluffy Texture: These sourdough cinnamon raisin English muffins are irresistibly soft and fluffy on the inside, making each bite light and satisfying.
Golden, Crisp Exterior: The golden-brown exterior offers a perfect balance of crispness, giving you a delightful contrast to the soft, airy interior.
Made with Active Sourdough Starter: Using active sourdough starter adds a tangy depth of flavor to these muffins, giving them that signature sourdough taste that’s both unique and comforting.
Packed with Cinnamon and Raisins: The warm, aromatic cinnamon combined with sweet raisins creates a cozy, flavorful muffin that’s perfect for breakfast or a snack.
Perfect for Toasting: These muffins are ideal for toasting, as their fluffy texture crisps up beautifully, making them even more delicious when served warm.
Topped with Butter, Flaky Sea Salt, and Honey: Served warm with creamy butter, a sprinkle of flaky sea salt, and a drizzle of honey, these muffins become a sweet and savory treat that will satisfy your taste buds.
Great for Breakfast or Snack: Whether you enjoy them as a hearty breakfast or a satisfying snack, these muffins are versatile and will keep you coming back for more.
Homemade and Full of Flavor: Made with simple, wholesome ingredients and your active sourdough starter, these homemade muffins offer a depth of flavor that can’t be found in store-bought varieties.
Ideal for Special Occasions: Serve them as part of a special breakfast, brunch, or for a cozy, indulgent treat on a lazy weekend morning.
Perfectly Paired with Hot Beverages: These muffins go wonderfully with a cup of coffee, tea, or hot chocolate, making them a perfect pairing for your morning routine or afternoon break.
Tips for Making Sourdough Cinnamon Raisin English Muffins:
Soak and Rinse the Raisins: Soak the raisins for 1 hour before incorporating them into the dough. This softens them and prevents them from absorbing too much moisture from the dough. Be sure to rinse and dry them thoroughly before folding them in.
Rest the Dough Before Folding: After mixing the dough, let it rest for 1 hour. This allows the dough to relax and helps improve its texture before you fold in the raisins.
Stretch and Fold for Better Structure: After the dough rests for an additional hour, perform one set of stretch and folds. This will help strengthen the dough and improve its texture, ensuring a soft and fluffy crumb.
Allow for Proper Bulk Fermentation: Let the dough bulk ferment at room temperature for 5-6 hours. This is a key step to developing the flavor and texture, so don’t rush it. The dough should rise and develop air bubbles for a light muffin.
Cold Ferment for Enhanced Flavor: After the bulk fermentation, place the dough in the fridge for 8-12 hours (overnight). This cold fermentation allows the flavors to deepen, creating a more complex taste in the final muffins.
Shape the Muffins Gently: In the morning, when shaping the English muffins, be gentle with the dough to avoid deflating the air bubbles. Use your hands to form the rounds and place them on a parchment-lined baking sheet.
Proof in a Warm Environment: Allow the shaped muffins to proof in a warm environment for 4-5 hours. This ensures they rise properly before cooking. The dough should puff up and become slightly airy before moving to the next step.
Cook on a Cast Iron for Perfect Crispness: When cooking the muffins, use a cast iron skillet. Cook them on each side for 2-3 minutes until golden brown. This will give them a crispy exterior and a soft interior.
Finish Baking in the Oven: Once the muffins are golden and crisp on both sides, bake them in a 350°F oven for 10 minutes to ensure the interiors are fully cooked and fluffy.
Serve Warm with Butter and Honey: For the best experience, serve your sourdough cinnamon raisin English muffins warm, with butter, flaky sea salt, and a drizzle of honey for a deliciously sweet and savory breakfast.
Sample Schedule for Making Sourdough Cinnamon Raisin English Muffins:
Day 1:
1. Mix the Dough
Time: 10:00 AM
Combine your active sourdough starter, flour, water, and salt to form the dough. Mix until fully incorporated.
2. Rest the Dough
Time: 10:10 AM
Let the dough rest for 1 hour at room temperature. This rest period allows the dough to relax and start fermenting.
3. Soak the Raisins
Time: 10:10 AM
While the dough rests, soak the raisins in warm water for 1 hour. This helps soften the raisins and prevents them from absorbing moisture from the dough.
4. Rinse and Dry the Raisins
Time: 11:10 AM
After 1 hour, rinse and dry the raisins thoroughly before folding them into the dough.
5. Fold the Raisins into the Dough
Time: 11:20 AM
Gently fold the soaked and dried raisins into the dough, ensuring they’re evenly distributed without overworking the dough.
6. Rest the Dough Again
Time: 11:30 AM
Let the dough rest for another hour, allowing the raisins to settle and the dough to continue developing.
7. Perform One Set of Stretch and Folds
Time: 12:30 PM
Perform one set of stretch and folds to strengthen the dough and help build structure for a soft and fluffy texture.
8. Bulk Fermentation
Time: 1:00 PM – 6:00 PM (5-6 hours)
Let the dough bulk ferment at room temperature for 5-6 hours. This allows the dough to rise and develop flavor. It should become light and airy, with visible bubbles.
9. Cold Ferment Overnight
Time: 6:00 PM
After bulk fermentation, place the dough in the fridge for an 8-12 hour cold ferment overnight. This step enhances the flavor and texture of the muffins.
Day 2:
10. Shape the English Muffins
Time: 8:00 AM
In the morning, remove the dough from the fridge. Gently shape the dough into round muffin shapes, being careful not to deflate the air bubbles.
11. Proof in a Warm Environment
Time: 8:15 AM – 1:00 PM (4-5 hours)
Place the shaped muffins on a parchment-lined baking sheet and cover them with a damp cloth. Allow them to proof in a warm spot for 4-5 hours until they puff up.
12. Cook on a Cast Iron Skillet
Time: 1:00 PM
Preheat a cast iron skillet over medium-low heat. Cook the muffins for 2-3 minutes on each side until golden brown and slightly crispy on the outside.
13. Bake in the Oven
Time: 1:10 PM – 1:20 PM
After pan-frying, transfer the muffins to a preheated 350°F (175°C) oven. Bake for 10 minutes to fully cook the interiors and achieve the desired fluffiness.
14. Serve Warm with Butter, Flaky Sea Salt, and Honey
Time: 1:20 PM
Once the muffins are baked, serve them warm with a generous spread of butter, a sprinkle of flaky sea salt, and a drizzle of honey for the perfect finishing touch.
How to Store Sourdough Cinnamon Raisin English Muffins:
Store at Room Temperature: Keep your sourdough cinnamon raisin English muffins in an airtight container at room temperature for up to 2 days. This will help maintain their softness and fluffy texture without drying out.
Avoid Refrigeration: Do not store the English muffins in the refrigerator, as the cold air can make them tough and dry. Room temperature is the best option for short-term storage.
Freeze for Long-Term Storage: For longer storage, freeze your sourdough cinnamon raisin English muffins in an airtight, freezer-safe bag or container. They will last for up to 1-2 months. To reheat, simply thaw overnight in the fridge and warm in the oven at 350°F (175°C) for 5-7 minutes for that freshly baked taste.
Reheat in the Oven for Best Texture: To bring back the soft and fluffy texture, reheat your muffins in a preheated oven at 350°F (175°C) for about 5-7 minutes. This will restore the golden exterior and soft interior, making them almost as good as fresh.
Use a Toaster Oven for Single Servings: For quicker reheating, use a toaster oven to heat individual muffins for 2-3 minutes. This method helps crisp up the exterior while keeping the inside warm and soft.
Store with Butter and Honey: If you plan to store the muffins with butter or honey, it’s best to do so separately. Store the muffins in an airtight container and the butter in the fridge. Reheat the muffins before adding butter or honey for the best flavor and texture.
Store Muffins Individually: If you prefer portion control, you can wrap each muffin individually in plastic wrap or foil and store them in a freezer-safe container. This allows you to heat just the amount you need without thawing the entire batch.
Avoid Storing with Ice Cream or Toppings: If you plan to serve the muffins with butter, sea salt, and honey, store the muffins separately from any toppings. Add toppings after reheating to keep the texture and flavor fresh.
FAQs:
Q: What makes sourdough cinnamon raisin English muffins different from regular English muffins?
A: Sourdough cinnamon raisin English muffins are made with active sourdough starter, which gives them a tangy flavor and soft, fluffy texture. The addition of cinnamon and raisins provides a warm, sweet flavor that sets them apart from traditional English muffins.
Q: Can I make these sourdough cinnamon raisin English muffins without an active sourdough starter?
A: While using an active sourdough starter is ideal for flavor and texture, you can use store-bought yeast as a substitute. However, you’ll miss out on the unique tangy flavor that sourdough brings to the muffins.
Q: How do I ensure my sourdough cinnamon raisin English muffins stay soft and fluffy?
A: To keep your muffins soft and fluffy, make sure to properly hydrate the dough, allow it to rest and rise sufficiently, and cook it at a low-to-medium heat on a cast iron skillet before finishing in the oven. Proper proofing and a gentle shaping technique also help maintain their light texture.
Q: Can I make these muffins ahead of time?
A: Yes! You can prepare the dough the day before, shape the muffins, and store them in the fridge overnight to proof. Then, cook them the next morning for a freshly baked breakfast.
Q: How should I store leftover sourdough cinnamon raisin English muffins?
A: Store your leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, wrap them in plastic wrap and foil and freeze them for up to 1-2 months. Reheat them in the oven at 350°F (175°C) for a few minutes to restore their texture.
Q: Can I make these muffins without raisins?
A: Yes! If you prefer, you can leave out the raisins or substitute them with other add-ins like dried cranberries, chopped dried apricots, or even chocolate chips for a different twist.
Q: How do I get the golden exteriors on my sourdough cinnamon raisin English muffins?
A: To achieve a golden exterior, cook the muffins on a preheated cast iron skillet over medium-low heat for 2-3 minutes on each side. Then, bake them in the oven at 350°F (175°C) to ensure the insides are fully cooked and the exterior has a golden, crisp finish.
Q: Can I serve these muffins with toppings?
A: Absolutely! Sourdough cinnamon raisin English muffins are delicious served warm with butter, flaky sea salt, and honey. You can also try adding cream cheese, jam, or fresh fruit for a personalized touch.
Q: What is the best way to reheat sourdough cinnamon raisin English muffins?
A: Reheat your muffins in a preheated oven at 350°F (175°C) for 5-7 minutes to restore their soft, fluffy texture and golden exterior. You can also use a toaster oven for smaller portions.
Q: Are sourdough cinnamon raisin English muffins good for special occasions?
A: Yes! These muffins are perfect for special occasions like brunch, holidays, or a cozy breakfast treat. Their unique flavor and soft texture will impress guests and make any morning feel extra special.
Check out my other sourdough recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these sourdough cinnamon raisin english muffins. Happy baking!
