I’ve already mentioned that I love this time of year when fresh fruits and veggies start appearing in abundance (and at more affordable prices!), and we’ve definitely been eating our fair share lately! When raspberries were on a good sale a couple of weeks ago, I knew that it would be the perfect time to experiment with them. The idea for whole wheat cinnamon raspberry english muffins had popped into my head last month while working on a different recipe and I couldn’t wait to finally give them a try. They turned out just how I imagined. Perfectly chewy with a fruit-filled cinnamon flavor.
Since I love cinnamon, there is plenty of that warm, comforting flavor. But don’t worry, it’s not enough to make the cinnamon overwhelming. The best part though, is the fresh raspberries. Sweet, juicy raspberries are kneaded into the dough right before allowing the dough to rise. The result is bits of fresh raspberry swirled throughout the muffin giving you a sweet, fruity flavor in each bite. A great summer addition to your breakfast rotation!
Perfect for eating warm right off the griddle or toasted, these cinnamon raspberry english muffins didn’t even last a week at our house. My husband and I ate them up in no time for quick and easy breakfasts. Next time I may need to make a double batch!
- 2 C whole wheat flour
- 1 C bread flour
- 1 (.25 oz) package Red Star Platinum Yeast
- 2½ tsp cinnamon
- 1½ tsp baking powder
- 1½ tsp salt
- 1 C milk, warmed to 120-130F
- 3 tbsp honey
- ½ C fresh raspberries
- In the bowl of a stand mixer, mix together flours, yeast, cinnamon, baking powder, and salt.
- In a small bowl, whisk together milk and honey. With a mixer on low, slowly add wet ingredients to dry ingredients. Beat until mixture just starts to come together but not all of the flour is worked in. Add raspberries. Beat until flour is completely mixed in, scraping down the sides of the bowl as necessary.
- Switch out paddle attachment for dough hook. Turn mixer on medium-high (or medium depending on strength of mixer) and knead until dough is smooth and starts to pull away from the edge of the bowl. This will take anywhere from 5-10 minutes depending on mixer. Dough will be somewhat sticky.
- Scoop dough into a bowl that has been buttered or sprayed with non-stick cooking spray. Cover with plastic wrap and allow to rise in a warm spot until doubled in size, about an hour.
- Turn dough out onto a lightly floured surface. Gently deflate. Divide into 8 equal pieces. Shape dough into balls. Dough will be sticky but try to use as little flour as possible.
- Place balls of dough onto a cookie sheet that has been sprinkled with cornmeal. Gently press dough down until 1 inch thick and about 3 inches in diameter. Lightly mist tops with olive oil or non-stick cooking spray. Cover loosely with plastic wrap and allow dough to rise until doubled in size, about 40 minutes.
- Heat griddle or large skillet to medium heat. Brush butter over hot griddle.
- Gently place dough, cornmeal side down, onto griddle. Place dough about 2 inches apart. Reduce heat to medium-low and cook until bottoms are golden brown, about 8 minutes. Turn muffins over, reduce to low, and cook for 8-10 minutes or until muffins sound hollow when tapped.
- Remove from griddle and allow to cool slightly before serving warm. (For the best nooks and crannies, use a fork to separate the muffins.)
- Once cooled, these muffins are best served toasted. Store leftovers in an airtight container.
I used my go-to Red Star Platinum Yeast to make this bread. It never fails me and gives me consistent results. Be sure to check out Red Star Yeast’s Baking Steps Guide for more baking tips and tricks! Want more inspiration for yeast deliciousness? Follow Red Star on Facebook, Twitter, and Pinterest!
Disclaimer: I received compensation from Red Star Yeast for recipe development purposes. As always, all opinions are my own.
Raspberry Lemon Cream French Toast Bake (Overnight Option!)
Raspberry Custard Pie
Raspberries and Cream French Toast Bake
Raspberry White Chocolate Scones
Raspberry Brownie Magic Bars
Oh you’re killing me with these!! Not only are they homemade english muffins, but RASPBERRY too. Big bites for me.
Those look delicious! I’ve never made English muffins before but this variation sounds amazing! 🙂
This is my kind of english muffin.
I have never made my own English muffin, but it looks like I need to!
what gorgeous English muffins Jessica, I bet they taste amazing, pinning!
Homemade English muffins are the best, but you’ve totally stepped up their game! LOVE the flavors here.
These look so good! I love that you put the raspberries right in the English Muffins!
I still haven’t tried making my own English Muffins. Yours look incredibly good. I have to give it a go.
I’ve never made English muffins, let alone RASPBERRY english muffins! These look and sound so stickin good. Perfect with a little bit of salted butter and coffee.
These look absolutely perfect – I love the idea of raspberry in these! Gorgeous photos too.
Those are some of the prettiest English muffins I’ve ever seen with that pop of color from the raspberries! I probably eat an English muffin every day and would love to try this version. 🙂
Wow! Homemade english muffins?! You rock! And loving the flavor combo of the cinnamon and raspberry!!! Sweet!
No way, these look superb. Would you mail me some please 🙂
Love whole wheat things and these look especially inviting!!
Oh my goodness – no way! Can’t believe you made english muffins at home!! I want!!
English muffins with raspberries??? I need these in my life. I love homemade english muffins but never have I done it with fruit! Love it!
WOW, these english muffins look delicious! I have never made english muffins before, but I can’t wait to try your recipe! Pinned 🙂
These wouldn’t last a week in our house either! They look unbelievable! Pinned 🙂
Yum! I’m eating this whilst eating an English muffin. A shop-bought one, mind you, which looks nowhere near as glorious as these homemade beauties! I think I need to try this recipe quick smart. Since it’s winter over here and there are no fresh raspberries, I might try frozen… do you think I should just chuck them in whilst still frozen to prevent bleeding? Haha, I’m imagining a red English muffin… possibly not a good look! xx
These look amazing. I’ve never made English muffins, but seeing these makes me wanna jump up and head to the kitchen to whip some up. Great flavor combination
I read this as rolls originally and was like yum sounds super, but no ‘OMG i need these in my life’ which I totally do, I love the idea of adding things to English muffins! Need to try!
I’ve seen blueberry English muffins in stores…but I know I’d love this raspberry version also! What a perfect way to wake up!
What a great recipe for english muffins! I just bought some yeast a few weeks ago, but haven’t done anything with it yet, so I think this is the perfect recipe! Love the raspberries incorporated into the dough…looks delicious!
Seriously, the perfect breakfast right here!!
Wow this looks great. I’ve never made English muffins, but you’ve inspired me to try. Love you use whole wheat flour. Pinned 🙂
What a sweet little spin on classic english muffins!! 😀 I want at least a dozen, please and thank you.
I would have never thought of this but it sounds fantastic! Of course love me a big ol slab of buttah on one!! 🙂
My grandmother always made homemade English muffins and now I carry on the tradition, but I have never thought of adding fresh fruit! What a delicious and healthy twist!
These baked up beautifully and I love your addition of raspberries! These have Sunday brunch written all over them!
Perfection! oh my gosh, these look so darn good. Pinned!
I only buy English muffins… so I am always soooo impressed when you can make such beautiful breads at home. 🙂 Gorgeous. 🙂
Oh wow why has it never occurred to me to make English muffins beyond just whole wheat. This would be most wonderful in the morning.