Cinnamon Raisin Honey Whole Wheat English Muffins

Cinnamon Raisin Honey Whole Wheat English Muffins Recipe l

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.

Cinnamon Raisin Honey Whole Wheat English Muffins Recipe l

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!

Cinnamon Raisin Honey Whole Wheat English Muffins Recipe l

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.

5.0 from 3 reviews
Cinnamon Raisin Honey Whole Wheat English Muffins
Serves: 8
  • 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
  1. In the bowl of a stand mixer, mix together flours, yeast, baking powder, salt, and cinnamon.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Heat griddle or skillet to medium heat. Brush butter over hot griddle.
  8. 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.
  9. Remove from griddle and allow to cool slightly before serving warm.
  10. Once cooled, these muffins are best served toasted.
  11. Store in an airtight container for up to 5 days.

This recipe is adapted from Abby Dodge and is linked with Strut Your Stuff SaturdayWeekend PotluckWhat’s Cookin’ Wednesday, What’s in Your Kitchen Wednesday.

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  1. Love this recipe! I can’t wait to try it.

  2. These are gorgeous!!

  3. Yum..

  4. As much as I loved the English muffin bread I made recently, my husband is still asking for traditional English muffins too. I need to give these a try for sure!

  5. Love, love, love…I have a huge soft spot for English muffins!

  6. Wow oh wow these look yummy. Id eat them all up dripping in butter.. yum

  7. man, i should make english muffins more often! these look great!

  8. The only thing better than an English muffin is one that’s whole wheat with raisins! I go through English muffins like crazy, and I keep thinking that I need to make my own. I’m going to have to try this recipe very soon!

  9. Oh wow, I love raisin and cinnamon together! English muffins are also my favourite, but I’ve only ever had savoury ones, so I’m definitely going to be trying these! :)

  10. These are gorgeous!!!

  11. I have always wanted to try making english muffins. These look delicious.

  12. I’m totally making these! I bet they’ll be way better than store bought!

  13. These english muffins are beautiful!

  14. Love it! pinning!

  15. I love to make English muffins too and now I need to try your whole wheat cinnamon raisin version, yum!

  16. I love cinnamon raisin toast, so I bet I’d love these, too. They look SO good – nicely done!

  17. Nothing beats the smell of cinnamon! These look so good – definitely something I’ve always been intimidated about making!

  18. These look great. I love that they are nice and thick. Perfect breakfast treat with the cinnamon raisin and without.

  19. Oh man, these would easily become my new favorite thing to have for breakfast!

  20. Jessica, these English muffins are phenomenal! Totally gorgeous. I LOVE cinnamon in my breakfast breads. So warm and delish!

  21. I wish Matt was a fan of cinnamon raisin! I think I need to make these anyway, and torture him 😉

  22. I love the sound of this! English muffins are a must for breakfast in my house and plain whole wheat ones can get boring.

  23. I love english muffins, these would make a wonderful breakfast!

  24. I had no idea english muffins were so simple! Love this recipe..pinned :)

  25. Wow, I have never before made English muffins. How cool. They sure look much better than the ones you buy at the store. I am pinning this to make in the near future :-)

  26. These look great!!

  27. I have always wanted to try to make my own English muffins, after seeing your recipe I am going to have to try it.

  28. Oh my goodness these look amazing Jessica. Totally going to try to make these!

  29. I love it, these look wonderful, I need to try them out. I made whole wheat plain ones a few months back now it’s time to try cinnamon and raisin.

  30. I’ve been wanting to play around with different flavors in homemade english muffins – these sound great! I love cinnamon raisin in the mornings : )

  31. It always amazes me to see stuff I buy only at the store homemade. Well done!! Someday I will get there and try it too…. but I gotta get more baking confidence. :)

  32. wow! We love english muffins and I love healthy… so this would be perfect :o0 I came over from Six Sisters… Hope your weekend has been great! Emily @ Nap-Time Creations

  33. Woohoo for whole wheat English muffins! My favorite part of the morning, for sure. :)

    And how could anyone leave out the cinnamon and raisins?! That would be a terrible, terrible mistake. 😉

  34. Hi do you think I can freeze the ready dough to bake them at a different time , cuz I dont want to make 8 muffins at once Thanks.

    • I haven’t ever tried to freeze the dough and I would be nervous that it would change the texture (you wouldn’t get those nice nooks and crannies). They do freeze well once baked, if you had the time to bake them all up and then freeze the ones you don’t eat right away.

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