Easy Homemade Cinnamon Raisin English Muffins
There’s something about homemade cinnamon raisin English muffins that just feels impressive. Maybe it’s the signature nooks and crannies, maybe it’s the fact that most people don’t realize they’re actually cooked on a skillet instead of baked—but once you make them from scratch, it’s hard to go back to the store-bought version.
These Easy Homemade Cinnamon Raisin English Muffins are soft, chewy, lightly sweet, and packed with warm cinnamon flavor and juicy raisins. They toast up beautifully, freeze well, and make your kitchen smell incredible while they cook.
The best part? They’re surprisingly simple to make.
Whether you use a stand mixer, make them completely by hand, or let your bread machine do the work, this recipe gives you bakery-style English muffins without complicated ingredients.
Why You’ll Love These Homemade English Muffins
These cinnamon raisin English muffins have become one of my favorite homemade breakfast prep recipes because:
- They freeze beautifully
- They toast up perfectly from frozen
- They have the classic chewy English muffin texture
- The cinnamon-raisin combo tastes amazing with butter or cream cheese
- They’re much softer and fresher than store-bought versions
And unlike some homemade bread recipes, these are cooked in a dry skillet, which gives them that authentic English muffin crust and texture.
What Makes English Muffins Different?
A lot of people don’t realize English muffins aren’t baked like regular bread.
Traditional English muffins are cooked low and slow on a griddle or skillet, which creates:
- a soft interior
- chewy edges
- and those famous “nooks and crannies”
Cooking them over lower heat is the secret. Too hot, and the outside browns before the inside cooks through.
Ingredients You’ll Need
This recipe keeps things simple and approachable.
Main Ingredients:
- Warm milk
- Active dry yeast
- Sugar
- Flour
- Butter
- Cinnamon
- Raisins
- Salt
- Cornmeal
The cornmeal gives the outside that classic English muffin texture and keeps them from sticking while proofing and cooking.
Tips for the Best Cinnamon Raisin English Muffins
1. Keep the Heat Lower Than You Think
This is probably the biggest mistake people make. Medium-low heat gives the centers time to cook all the way through without burning the outside.
2. Split with a Fork
Using a fork instead of a knife helps create those iconic airy pockets inside.
3. Don’t Skip the Second Rise
That final 20–30 minute rise helps keep the muffins soft and fluffy.
4. Flour Carefully
The dough should be soft and slightly tacky, not dry. Avoid adding too much extra flour.
Can You Freeze English Muffins?
Absolutely.
These are perfect for meal prep breakfasts.
Once cooled:
- Split them open
- Place in a freezer bag
- Freeze for up to 2 months
You can toast them directly from frozen.
Best Ways to Serve Them
These homemade cinnamon raisin English muffins are amazing with:
- Butter
- Cream cheese
- Apple butter
- Peanut butter
- Honey
- Breakfast sandwiches
Or honestly… just warm straight from the toaster.
Frequently Asked Questions
Can I use all-purpose flour?
Yes. This recipe was designed around all-purpose flour for simplicity.
Can I leave out the raisins?
Absolutely. You’ll end up with classic cinnamon English muffins.
Why are my English muffins dense?
Usually this happens from:
- adding too much flour
- not proofing long enough
- or cooking on heat that’s too high
Can I make these without a stand mixer?
Yes! This recipe includes stand mixer, by-hand, and bread machine instructions.
Final Thoughts
Homemade English muffins sound intimidating, but they’re actually one of the most rewarding breads to make. Once you get the process down, you’ll realize how easy they are—and how much better they taste fresh.
These Easy Homemade Cinnamon Raisin English Muffins are soft, chewy, cozy, and perfect for breakfast meal prep or weekend baking.
And once you split one open and see those nooks and crannies? You’ll never want the packaged version again.
Want to see some of my other bread recipes? Check them out here
Easy Cinnamon Raisin English Muffins
Equipment
- bread maker optional
- Stand Mixer optional
Ingredients
- 1½ cups milk warmed to about 110°F
- 2¼ tsp active dry yeast
- 2 tbsp sugar
- 4 cups all-purpose flour
- ¼ cup butter softened
- 1 tsp salt
- 1 tsp cinnamon
- ½ cup raisins
- Cornmeal for dusting
Instructions
Stand Mixer Method
- Warm milk to about 110°F. Stir in sugar and yeast. Let sit for 5–10 minutes until foamy.
- In the bowl of a stand mixer, combine:FlourSaltCinnamon
- Add:Yeast mixture and Softened butter
- Mix on low speed using a dough hook until a shaggy dough forms.
- Increase speed slightly and knead for about 6–8 minutes until the dough becomes smooth and elastic.
- Add raisins during the final minute of mixing.
- Transfer dough to a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
By Hand Method
- Warm milk to about 110°F and mix with sugar and yeast. Let sit until foamy.
- In a large bowl, whisk together flour, salt, and cinnamon.
- Add softened butter and yeast mixture. Stir until a shaggy dough forms.
- Transfer dough to a floured surface and knead for about 8–10 minutes until smooth and elastic.
- Knead raisins into dough until evenly distributed.
- Place dough into a greased bowl, cover, and let rise until doubled.
Bread Machine Method
- Add ingredients to bread machine in this order:Warm milkyeastSugarButterFlourCinnamonSalt
- Set machine to the dough cycle.
- Add raisins when machine signals for mix-ins. *if you machine doesn't have a mix-ins setting, fold the raisins in when the dough is done.
- Once dough cycle is complete, continue with shaping instructions below.
Shaping & Cooking
- Transfer dough to a lightly floured surface.
- Roll dough to about 1-inch thick.
- Use a 3-inch round cutter (or cup/jar lid) to cut out muffins.
- Place muffins on a cornmeal-dusted baking sheet or surface.
- Dust tops lightly with more cornmeal.
- Cover loosely and let rise again for 20–30 minutes.
- Preheat a dry skillet or griddle over medium-low heat.
- Do not add butter or oil.
- Cook muffins for about 5–7 minutes per side, until golden brown and cooked through.
- Keep the heat low enough that the centers cook fully before the outside gets too dark.
- Cool slightly before splitting open with a fork and toasting.
Notes
- Cooking low and slow is the secret to fully cooked English muffins with soft centers.
- Splitting with a fork instead of a knife creates better nooks and crannies.
- If the dough feels sticky, lightly flour your hands and work surface.
- These freeze beautifully and toast up perfectly straight from frozen.
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