My no-knead Sourdough Discard Cinnamon Raisin English Muffins are comforting, nostalgic, and so easy to make. Once you make these you'll never buy store-bought again! You just cannot beat one of these fresh from the griddle with plenty of butter (but toasted with butter - salted of course - is my all-time favorite). Let me show you how to make them!
This recipe was inspired by my very popular Sourdough Discard English Muffins. I've had several requests for a cinnamon raisin version and I was happy to oblige. Before I became the baker I am today, I used to buy whole wheat cinnamon raisin bread for my first born and these really bring back those sweet memories. So I snuck some whole wheat flour into these muffins, but you can leave it out and use all plain flour.
Jump to:
Instructions - step-by-step
how to make sourdough discard cinnamon raisin English muffins:
A super simple no-knead dough with an optional overnight option makes this recipe almost too easy.
Mix warm milk, melted butter, sugar, and yeast in a bowl and leave for about 5 minutes.
Add sourdough discard and stir.
Add flours, cinnamon, salt and mix.
NOTE: your butter should be more melted than mine was in these photos - Clearly I was rushing here but it all turned out fine in the end!
Before dough is fully mixed, add raisins.
Stir until all ingredients are combined, scrape sides, cover, and let rise.
Let dough rise until doubled and either proceed with recipe or cover and place in refrigerator overnight.
Roll dough to about 1 inch thickness
Cut 9-10 English muffins, re-rolling scraps as needed.
Place on tray heavily lined with cornmeal of semolina and let rise for 1-2 hours until puffy.
Fry in a dry, preheated electric skillet covered for about 7 minutes per side.
Equipment
If you are planning to make English muffins often, I highly recommend an electric skillet with a lid. Here's an amazon link to the electric skillet I've had for years. I use it for a lot of other things but it is especially useful for English muffins.
As an Amazon Associate I earn from qualifying purchases.
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Please feel free to check out my full disclosure policy.
Storage
Store cooled English muffins in an airtight container or bag at room temperature for 3-5 days. These also freeze very well - I suggest splitting them before you freeze so you can pop them straight in the toaster without thawing first.
Print
Sourdough Discard Cinnamon Raisin English Muffins
My no-knead Sourdough Discard Cinnamon Raisin English Muffins are comforting, nostalgic, and so easy to make. Once you make these you'll never buy store-bought again! You just cannot beat one of these fresh from the griddle with plenty of butter (but toasted with butter - salted of course - is my all-time favorite).
- Total Time: 2.5 hours
- Yield: 9-12 English muffins
Ingredients
1 cup whole milk (227 grams), warmed to 110 degrees F
2 tablespoons butter (28 grams), melted
2 tablespoons brown sugar (28 grams)
1.5 teaspoons active dry yeast (4.5 grams)
½ cup sourdough discard (140 grams)
½ cup whole wheat flour (60 grams)
2 cups all purpose flour (240 grams)
2 teaspoons kosher salt* (6 grams)
2 tablespoons ground cinnamon (about 10 grams)
1 cup raisins (150 grams)
Instructions
- Mix warm milk, melted butter, sourdough discard, sugar, and yeast in a large mixing bowl and let sit for a few minutes. Next, add flour, salt, and cinnamon and mix with a dough whisk or wooden spoon until a slightly sticky dough begins to form.
- Add raisins and continue mixing until all ingredients are thoroughly combined.
- Scrape sides of bowl, cover, and let rise until doubled in size which should take 60-90 minutes.
- OPTIONAL: After dough has risen, I like to pop it in the refrigerator overnight to develop the flavors but you can proceed with the recipe if you want to skip that step.
- After dough has doubled in size (or after chilling dough overnight), dump onto floured surface and press or roll out to about a 1-inch thickness. Cut rounds with a 3-inch biscuit cutter or drinking glass/jar.* Reshape scraps by stacking them, re-rolling, and cutting. I like to get about 9-10 but if you like thinner English Muffins you can roll them a bit thinner and get about 12.
- When you have all muffins shaped, place them on a pan lined heavily with cornmeal or semolina flour. Dust both sides well. Cover the muffins and allow to rise for about an hour until puffy and light. If your dough came straight from the refrigerator this can take about 2 hours. You want these nice and puffy before you fry them.
- Preheat an electric skillet to 300 degrees or a heavy skillet over medium-low heat, and place risen muffins in, leaving a bit of space between each one. Cover and cook for 5-7 minutes. Flip and cook on second side for another 5-7 minutes, covered. At this point I like to reduce the heat to about 200-250, flip the muffins a few more times until the internal temp registers 195-200 degrees F. You can also pop them in a 350 degree oven for about 10 minutes to finish cooking. This extra cooking time will depend on the thickness. I like mine on the thicker side so I almost always give them an extra few minutes.
- Remove to cooling rack and allow to cool to room temperature.
Notes
- Rather than rolling and cutting into rounds, you can divide the dough into 8-12 pieces, form each piece into a ball, and press the ball into a flat disk. This is for the people who hate dealing with scraps.
- Or you can cut them into square/rectangular English muffins if you really want to ruffle people's feathers.
- I use Diamond Crystal Kosher salt in all of my recipes. You'll want to adjust the measurement if you are using a different salt.
- For the best craggy nooks and crannies, use a fork and your fingers to pry the halves apart before toasting.
- Prep Time: 2 hours
- Cook Time: 15-25 minutes
- Category: sourdough, breads, breakfast
- Method: sourdough, baking
- Cuisine: American
colleen King says
I made these just as the recipe said. They turned out great. It took about 3 hrs to get puffy,but it is very cool here. I did as suggested and turned 2 extra times. Thank you for the great recipe
anita | wild thistle kitchen says
Hi Colleen! Thank you for the feedback and for being the first comment on this brand new recipe! I really appreciate it! Take care and thanks again - Anita