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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.

Cinnamon Raisin Honey Whole Wheat English Muffins Recipe l

Cinnamon Raisin Honey Whole Wheat English Muffins

Yield: 8 English Muffins
Prep Time: 25 minutes
Cook Time: 18 minutes
Rise Time: 1 hour 40 minutes
Total Time: 2 hours 23 minutes


  • 2 Cups whole wheat flour
  • 1 Cup all-purpose flour
  • 2 1/4 teaspoons active dry yeast
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoon cinnamon
  • 2/3 Cup milk, about 120-130 F
  • 2/3 Cup water, about 120-130 F
  • 1/4 Cup honey
  • 1/2 Cup raisins
  • Cornmeal, for dusting
  • 2 Tablespoons 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.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 317Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 561mgCarbohydrates: 64gFiber: 6gSugar: 15gProtein: 8g

Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.

Did you make this recipe?

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This recipe is adapted from Abby Dodge 


Wednesday 16th of July 2014

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.

Jessica@A Kitchen Addiction

Wednesday 16th of July 2014

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.

Erin @ Texanerin Baking

Tuesday 7th of May 2013

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. ;)


Sunday 5th of May 2013

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


Friday 3rd of May 2013

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. :)


Thursday 2nd of May 2013

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

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