why make this recipe

Imagine waking up to the warm, comforting scent of freshly made Cinnamon Raisin Sourdough English Muffins. There’s something so special about starting your day with a touch of homemade goodness. These muffins are fluffy, slightly tangy, and bursting with sweet raisins and the warm spice of cinnamon. They’ll make your breakfast feel extra special, and they’re so simple to whip up! Plus, you get the added bonus of using your sourdough starter. Trust me; your friends and family will bee so impressed!

how to make Cinnamon Raisin Sourdough English Muffins

Let’s dive right into the fun part—making the muffins!

Ingredients:

2 cups all-purpose flour
1 cup sourdough starter (active)
1/2 cup milk
1/4 cup sugar
1/4 cup raisins
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons butter (melted)
Cornmeal (for dusting)

Cinnamon Raisin Sourdough English Muffins

Directions:

In a large bowl, mix together your sourdough starter, milk, and sugar until combined.
Gradually blend in the flour, salt, baking soda, cinnamon, and raisins until a dough forms.
Knead that dough for 5-10 minutes until it’s smooth and happy.
Cover it up and let it rise in a warm spot until it doubles in size—about 1-2 hours.
Roll the dough out to about 1-inch thick and cut out rounds.
Place the rounds on a baking sheet dusted with cornmeal.
Let them proof for 30 minutes to get nice and puffy.
Preheat a skillet over medium heat and cook the muffins for about 7-10 minutes on each side until they look golden brown.
Serve warm, and if you’re feeling fancy, slather with maple butter!

how to serve Cinnamon Raisin Sourdough English Muffins

These muffins are perfect fresh off the skillet. You can enjoy them plain or with a smear of butter or cream cheese. Want to make them even more indulgent? Try pairing them with some homemade cinnamon roll frosting for a sweet treat that will make breakfast feel like dessert.

how to store Cinnamon Raisin Sourdough English Muffins

If you happen to have any leftovers (which is rare!), you can store these muffins in an airtight container at room temperature for a couple of days. They also freeze beautifully! Just wrap them tightly in plastic wrap and pop them in the freezer. You can warm them back up whenever a craving hits. It’s like having a little taste of breakfast magic available anytime!

tips to make Cinnamon Raisin Sourdough English Muffins

Make sure your sourdough starter is bubbly and active; this helps the muffins rise beautifully.
For extra flavor, try adding a pinch of nutmeg or some chopped walnuts if you love a little crunch. You can always enjoy these with a side of sourdough raisin bread for a truly cozy breakfast.
Use a cast-iron skillet for cooking. It distributes heat perfectly, giving you a lovely golden crust.

variation (if any)

Feeling adventurous? You can swap out the raisins for dried cranberries for a tart twist. Or even add some orange zest to brighten the flavors. They’re super versatile!

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes! Whole wheat flour will give your muffins a nuttier flavor. Just note that they might be a bit denser, so you may want to mix them with some all-purpose flour for a lighter texture.

How can I make these nut-free?

Simply omit the nuts if you add them as a variation. The muffins will still be delicious and just as flavorful!

Can this recipe be doubled?

Absolutely! If you’re feeding a crowd, feel free to double the ingredients. Just make sure you have enough room to cook them in batches. They make for a fantastic brunch!

Cinnamon Raisin Sourdough English Muffins

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