homemade cinnamon raisin english muffins

My friend Diane’s sister Lauren moved to Switzerland last year. I recently saw her, and we were talking about the difference between the US and Switzerland and if there was anything that she missed from home. One thing on her list were cinnamon raisin english muffins. I am more of a plain english muffin girl, but after hearing her wax poetic about them, I developed a craving for them. Instead of buying some at the store, I decided to look around for a recipe that I could send to her. I didn’t have any english muffin rings, so they definitely look homemade, but they are delicious. English muffins are super easy to make, and are no harder than making pancakes. Also, if you are hesitant about working with yeast, this recipe is straightforward and hard to mess up. I accidentally forgot to add the raisins, and had to add them after the dough had risen. I just stirred them in and let it sit for another 20 minutes or so, and I was back in business. I didn’t notice any bad effects on the dough from letting it rise again.

Cinnamon Raisin English Muffins

makes 10

via Baking Bites


  • 1/3 cup warm water (about 110 F) // I just use the hottest water that comes out of my tap. Then let it sit slightly to cool so it feels warm, but not scalding
  • 1 tbsp of sugar
  • 2 1/4 tsp active dry yeast, or 1 yeast packet
  • 1 cup nonfat milk, slightly warm (100-110F) // I heated it in the microwave for 30 seconds. Also, nonfat milk results in the best nooks and crannies. 
  • 3/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 2 cups all purpose flour
  • 1/3 cup raisins


  1. In a large glass or metal bowl, gently stir together water, sugar, and yeast. Let the mixture stand for 10 minutes until it is slightly foamy. If it doesn’t look foamy after 10 minutes, start over because it means that the yeast is no good.
  2. Using a wooden spoon, stir in remaining ingredients, except the raisins. Mix until smooth.
  3. Once the batter comes together, stir in the raisins.
  4. Cover with plastic wrap, and set aside for 45 minutes to rise. If your kitchen isn’t warm, turn on your oven for a couple of minutes, then turn it off. You are aiming for it to be around 80 degrees. Place your covered bowl inside of it and close the door. It should stay warm enough for the duration of the sitting period. 
  5. Heat a griddle/nonstick frying pan over medium/medium-high heat. Lightly grease with cooking spray if you are not using a nonstick pan.
  6. Drop dough by 1/4 cupfuls onto surface and cook until medium brown on the bottom. [If you spray the measuring cup with cooking spray first, the batter will easily release from the cup with just a little shake. If they aren’t spreading out at all, spray the bottom of the measuring cup with cooking spray and use it to spread it around gently.] The top will look set and the sides will appear slightly dry. The exact time will vary, but expect it to take a couple of minutes. If they are cooking too quickly on the bottom, turn down the temperature.
  7. Flip it over, and cook the second side until brown.
  8. Transfer to a wire rack for at least 15 minutes or until completely cool.
  9. Repeat with the remaining amount of dough.
  10. When you are ready to eat one, poke with a fork all the way around the perimeter to split it, and toast.
  11. Store in an airtight bag in the refrigerator.


Leave a Reply