If you love the comforting flavors of cinnamon and sweet raisins in your breakfast bread, then you’re going to adore these sourdough cinnamon raisin English muffins. Made with natural fermentation, these muffins have a light, airy texture and a subtle tang that only sourdough can provide. Whether you’re a seasoned sourdough baker or just starting out, this recipe is straightforward, rewarding, and perfect for your weekend baking plans. Plus, they toast up beautifully and taste amazing slathered with butter or jam!
Why Sourdough Cinnamon Raisin English Muffins?
English muffins are a classic breakfast staple, but homemade sourdough versions bring extra flavor, nutrition, and that wonderful chewy texture you crave. Adding cinnamon and raisins transforms these muffins into a sweet and cozy treat, perfect for chilly mornings or a special brunch. The natural fermentation process makes the muffins easier to digest and gives a depth of flavor that store-bought muffins can’t match.
Ingredients You’ll Need:
- Active sourdough starter for that perfect natural rise
- Honey for a touch of sweetness
- Milk to enrich the dough
- Ground cinnamon to warm the flavor profile
- Sweet raisins soaked for softness
- All-purpose flour to build the dough
- Salt for balance
- Cornmeal for dusting and crisping the muffins as they cook
Step-by-Step Instructions:
1. Soak Your Raisins
Begin by soaking your raisins in warm water. This plumps them up so they stay juicy and tender in your muffins.
2. Make the Dough
Mix together your active starter, honey, milk, cinnamon, and salt. Add the flour and stir until a shaggy dough forms.
3. Rest and Knead
Let the dough rest for about 30-60 minutes, then knead until smooth, folding in your soaked raisins near the end.
4. Overnight Fermentation
Cover the dough and leave it to ferment overnight at room temperature — this slow rise builds flavor and texture.
5. Shape and Proof
Pat out your dough to about ¾ to 1 inch thick, cut into rounds, then let them rise again until puffy and soft.
6. Cook to Perfection
Cook the muffins in a hot skillet with cornmeal, covered, flipping once to achieve a golden crust and tender interior.
Tips for Perfect Sourdough English Muffins:
- Use an active, bubbly starter for the best rise.
- Don’t skip soaking the raisins — it keeps them plump and juicy.
- Keep your cooking heat medium-low to avoid burning before the inside cooks through.
- Let the muffins cool completely before slicing to preserve their delicate layers.
Serving Suggestions:
These cinnamon raisin English muffins are amazing toasted and topped with butter, cream cheese, or your favorite jam. Pair with fresh fruit or a cup of coffee for a comforting breakfast or snack.
Why You’ll Love This Recipe:
- Uses natural sourdough fermentation for better digestion and flavor
- Perfect balance of sweet cinnamon and raisins
- Crispy crust with a soft, tender inside
- Great make-ahead recipe — refrigerate or freeze leftovers
- Easy enough for beginner bakers and rewarding for seasoned pros
Final Thoughts:
If you want a bakery-quality breakfast treat right from your own kitchen, give this sourdough cinnamon raisin English muffins recipe a try. It’s one of my favorites to bake on a lazy weekend morning, and it’s sure to become a staple in your household too!
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Sourdough Cinnamon Raisin English Muffins
- Total Time: 13 hours 30 minutes
- Yield: 8 muffins 1x
Description
Soft, fluffy, and naturally fermented, these sourdough cinnamon raisin English muffins are the perfect sweet breakfast treat—crispy on the outside, tender on the inside, and full of cozy cinnamon flavor.
Ingredients
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3 1/2 oz (100g) active sourdough starter
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2/3 oz (20g) honey
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8 1/2 oz (240g) milk
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1/4 oz (5g) salt
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2 tsp ground cinnamon
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12 2/3 oz (360g) all-purpose flour
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1/2 cup raisins (soaked in warm water and drained)
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Cornmeal, for dusting
Get Recipe Ingredients
Instructions
-
Soak the Raisins:
Place raisins in warm water and let sit while preparing the dough. -
Make the Dough (Evening):
In a large bowl, mix together the sourdough starter, honey, milk, salt, and cinnamon. Stir in the flour until a shaggy dough forms. -
Rest:
Cover and let the dough rest for 30–60 minutes. -
Knead:
Knead by hand for 10 minutes or with a mixer for 5 minutes. Add the drained raisins during the last 2 minutes. -
Ferment Overnight:
Cover and let the dough ferment at room temperature overnight (8–12 hours) until it has doubled and looks bubbly. -
Shape (Morning):
Lightly flour your surface and gently press the dough to ¾–1 inch thick. Cut 8 rounds using a cookie cutter or glass. Place on a cornmeal-dusted baking sheet. -
Second Rise:
Cover and let rise for about 1 hour, or refrigerate after 30 minutes to delay cooking. -
Cook:
Heat a skillet over medium-low. Sprinkle cornmeal into the pan, then cook 4 muffins at a time, covered, for about 4 minutes per side until golden brown and cooked through.
- Prep Time: 20
- fermentation time: 13 hours
- Cook Time: 10
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