Cinnamon Raisin Sourdough English Muffins
Soft, chewy, and perfectly spiced, these Cinnamon Raisin Sourdough English Muffins are naturally leavened and packed with cozy flavor, perfect for toasting and slathering with butter
Servings: 10 English muffins
Equipment
- Food scale
- Mixing bowl
- Bench/dough scraper
- Large baking sheet
- Parchment paper
Ingredients
For the sweet levain (optional)
- 15 grams active sourdough starter
- 15 grams honey or sugar
- 40 grams water decrease to 30 grams if using honey
- 40 grams all purpose or bread flour
For the dough
- 80 grams sweet levain from above or regular at peak sourdough starter
- 290 grams whole milk
- 45 grams honey
- 55 grams avocado oil or melted unsalted butter
- 430 grams bread flour
- 9 grams salt
- 2 teaspoons ground cinnamon 6 OR 8 grams for a bold cinnamon flavor
- 85 grams raisins soaked in 1 tablespoon of hot water & 1 tablespoon of vanilla extract & patted dry)
- 1/4 cup cornmeal for coating
- 1-2 tablespoons unsalted butter for frying
Instructions
Make the sweet levain
- In the morning mix together the sourdough starter, sugar (or honey if using), and water in a small jar until mostly dissolved. Then add the flour and mix until combined. Cover the jar loosely, and let it rest until doubled in size (6-8 hours).
Soak the raisins
- Before mixing the dough soak the raisins in 1 tablespoon of hot water and 1 tablespoon of vanilla extract for 15–30 minutes to enhance their flavor and plump them up.
- After soaking, be sure to pat them dry thoroughly with a paper towel to avoid adding excess moisture to the dough.Soaking the raisins makes these English muffins extra special. Don't skip this step!
Mix the dough
- **The dough can be mixed by hand or a stand mixer.
- In the evening, (once the levain has doubled in size), combine the levain, honey, milk, and avocado oil (or melted butter if used). Stir to combine. Using cold milk is perfectly fine—it helps slow fermentation, making it ideal for a long overnight rise without the risk of overproofing.
- Next, add the flour, salt, & cinnamon until a shaggy dough is formed. It will be sticky- this is normal.
- Cover the bowl and let the dough rest for 20 to 30 minutes
Add the raisins & knead the dough
- After the dough has rested, begin incorporating the raisins by sprinkling a handful over the surface of the dough. Gently stretch one side of the dough upward, fold it over the raisins, and sprinkle on another handful.
- Rotate the bowl and repeat this process until all the raisins are added.
- Then, gently knead the dough in the bowl or on a lightly floured surface for a few minutes until the raisins are evenly distributed and the dough comes together. Add a dusting of flour as needed if the dough feels too sticky.Pro tip: The dough will feel sticky—and may become stickier as you knead. To avoid overworking it or adding too much flour, let the dough rest for 10–15 minutes. This allows the gluten to relax, making it much easier to finish kneading afterward.
- Once the dough has come together, is smoother, and slightly tacky cover it in a buttered bowl and let it rest for 20-30 minutes.
- Perform 1 stretch and fold to the dough after it has rested, cover it, and let it rest overnight (8-10 hours) at room temperature (68-70 degrees F).Note: cinnamon slows down fermentation, but the overnight rise gives the dough plenty of time to develop. If you’d like to speed things up, place the dough in a warm spot (like your oven with the light on) for a quicker rise.
Shape the cinnamon raisin sourdough English muffins
- By morning, the dough should look well-risen (doubled in size).
- Line a large baking sheet with parchment paper and generously sprinkle it with cornmeal. Also, prepare a separate plate with cornmeal for coating the dough rounds.
- Turn the dough out onto a lightly floured surface, weigh it, and divide it into 10 equal pieces.
- Gently shape each piece into a smooth ball by tucking the seams underneath and pulling the dough toward you to create surface tension. It is normal for the dough to be a little sticky use flour to assist with this.
- Dip both sides in cornmeal and set the muffins on the parchment paper lined pan spaced slightly apart.
- Cover the dough with oiled plastic wrap or a dampened towel and let them rest until doubled in size (3-5 hours) depending on the temperature in your home.Pro tip: Place the tray in the oven with the light turned on for gentle warmth.
Bake the cinnamon raisin sourdough English muffins
- The cinnamon raisin sourdough English muffins are ready to be baked once they are doubled in size, airy, and puffy. They should be very light and delicate to the touch.
- Once the cinnamon raisin sourdough English muffins have finished their second rise, preheat the oven to 350 degrees F and heat a nonstick or cast iron skillet over low heat and add a tablespoon of butter.
- Working in batches of 3 or 4, gently transfer the muffins to the skillet (lightly oil a spatula for easy transferring) and cook for about 3 minutes on each side, or until lightly golden and set on the surface.
- Once the muffins are griddled, transfer them back to the parchment-lined sheet pan and bake for 12 to 15 minutes, or until fully cooked through. The internal temperature should reach 200–205°F (93–96°C) to ensure doneness.
- Allow the cinnamon raisin sourdough English muffins to cool completely before splitting open with a fork to reveal the light, airy crumb. If you slice the English muffins while they’re still warm, the crumb may appear dense and gummy.
- Cinnamon raisin sourdough English muffins toast beautifully and are the perfect match for cinnamon butter, cream cheese, or jam!
Storage Instructions
- Allow cinnamon raisin sourdough English muffins to cool completely before storing. For short-term storage, keep them in an airtight container at room temperature for up to 2 days.
- For the best long-term freshness, freeze the muffins in a zip-top bag or airtight container. To reheat, simply toast them straight from frozen—this preserves their texture and flavor beautifully, just like they were freshly made.
Notes
Baker’s schedule: Make the sweet levain in the morning, mix the dough in the evening and allow it to rest overnight (8-10 hours) at room temperature (68-70 degrees F). Shape the English muffins the following morning, allow to rest until doubled in size (3-5 hours) and bake.
Need more time? After the first rise, the sourdough English muffin dough can be refrigerated for up to 24 hours for added flexibility and flavor development.
Do I have to use a sweet levain? No. A regular 100% hydration sourdough starter works perfectly. Just make sure it’s active, bubbly, and at its peak when you mix the dough. Keep in mind, it may produce a slightly more tangy flavor.
Can I use all-purpose flour instead of bread flour? Bread flour yields the best results, but if you’re using all-purpose flour, reduce the milk by 20 grams to account for lower absorption.
Have a question? Be sure to check out the troubleshooting section in this article for helpful tips and answers.
