Remember a couple of weeks ago when I tried to persuade you that making English muffin bread was easy? Well, come to find out, making actual English muffins isn’t that hard either! In fact, minus the little extra time it takes to shape the muffins and wait for the short second rise, they are pretty much as easy as English muffin bread.
Soft and chewy, these cinnamon raisin whole wheat English muffins are perfect straight from the griddle (Yes, they are cooked on a griddle/skillet.) or later toasted. Spread a little honey on top and you’ll have a hard time going back to store bought English muffins!
Notes: If you aren’t a fan of cinnamon and raisins, feel free to leave them out, the honey whole wheat muffin will still taste great. However, the cinnamon makes the house smell amazing both when the muffins are cooking and when they are toasting! Want to keep the distinct texture of an English muffin? Then make sure to use a fork to separate the muffins, using a bread knife will get rid of the bigger nook and crannies.
- 2 C whole wheat flour
- 1 C all-purpose flour
- 2¼ tsp active dry yeast
- 2 tsp baking powder
- 1½ tsp salt
- 1½ tsp cinnamon
- ⅔ C milk, about 120-130 F
- ⅔ C water, about 120-130 F
- ¼ C honey
- ½ C raisins
- Cornmeal, for dusting
- 2 tbsp butter
- In the bowl of a stand mixer, mix together flours, yeast, baking powder, salt, and cinnamon.
- In a small bowl, mix together milk, water, and honey. Add wet ingredients to dry ingredients. Beat in medium speed until flour is completely mixed in, scraping down the sides of the bowl a couple of times. Add raisins to dough and beat until just combined.
- Switch out paddle attachment for the dough hook. Turn mixer to medium-high until dough is smooth and starts to pull away for the edges of the bowl. This will take about 10 minutes.
- Scoop dough into a buttered or oiled bowl. Cover with plastic wrap and let rise in a warm place until dough is doubled in size, about 1 hour.
- Turn dough out onto a lightly floured surface. Gently deflate. Divide dough into 8 pieces. Shape dough into round balls. Dough will be sticky but try to use the least amount of flour possible.
- Place balls of dough onto a cookie sheet that has been sprinkled with cornmeal. Press dough down until it is about 1 inch thick and about 3 inches in diameter. Mist tops with olive oil or non-stick cooking spray. Cover loosely with plastic wrap. Let dough rise until doubled in size, about 40 minutes.
- Heat griddle or skillet to medium heat. Brush butter over hot griddle.
- One at a time, gently place dough cornmeal side down onto griddle. Place the dough about 2 inches apart. Reduce heat to medium-low and cook until bottom is well-browned, about 8 minutes. Turn muffins over, reduce heat to low and cook for another 8-10 minutes or until muffins sound hollow when tapped.
- Remove from griddle and allow to cool slightly before serving warm.
- Once cooled, these muffins are best served toasted.
- Store in an airtight container for up to 5 days.
This recipe is adapted from Abby Dodge and is linked with Strut Your Stuff Saturday, Weekend Potluck, What’s Cookin’ Wednesday, What’s in Your Kitchen Wednesday.