Raisin English Muffins
Description
These Raisin English Muffins offer a delightful twist on the classic British breakfast staple. The dough is enriched with butter and milk, creating a tender crumb that contrasts beautifully with the chewy texture of the raisins. Topped with cornmeal, they develop a satisfying crunch when toasted, while the interior remains soft and airy. Perfect for a leisurely weekend brunch or a quick weekday breakfast, these muffins pair wonderfully with butter, jam, or avocado. The sweet notes from the raisins add depth without being overwhelming, making them a versatile choice for any morning. Easy to make with pantry staples, this recipe yields a batch that can be frozen and toasted later for a fresh-from-the-oven taste anytime.Ingredients
Directions
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Dissolve yeast in warm water in a large mixing bowl; let stand for 5 minutes until foamy.
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Combine milk, sugar, salt, and butter in a small saucepan.
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Cook over medium-low heat, stirring until the butter is completely melted.
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Remove from heat and cool the milk mixture to lukewarm (105 to 115 degrees F).
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Stir the milk mixture, raisins, and 3 cups of flour into the yeast mixture; beat until smooth.
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Gradually add 2-1/2 to 3 more cups of flour to form a stiff dough.
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Turn dough out onto a floured surface and knead for 2 minutes or until the dough forms a smooth ball (it may be slightly sticky).
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Place dough in a well-greased bowl, turning once to grease the top.
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Cover and let rise in a warm place (about 85 degrees F), free of drafts, for about 1 hour or until doubled in bulk.
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Punch dough down and divide it in half.
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Turn each half out onto a surface heavily sprinkled with cornmeal.
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Pat one half of the dough into a circle about 1/2 inch thick using your palms.
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Cut the dough into rounds using a 2-3/4-inch cutter.
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Sprinkle two baking sheets with cornmeal.
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Transfer the cut dough rounds to the baking sheets, placing them 2 inches apart with the cornmeal side down (one side should remain free of cornmeal).
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Repeat the patting and cutting process with the remaining half of the dough.
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Cover and let rise in a warm place (85F), free of drafts, for 30 minutes or until doubled in bulk.
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Preheat an electric skillet or griddle to 360 degrees F (182C) and lightly grease it.
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Using a wide spatula, transfer the rounds to the hot skillet, cornmeal side down.
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Cook for 6 minutes without moving.
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Flip and cook for an additional 6 minutes until golden brown.
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Cool on wire racks before serving.
Nutrition Facts
Servings 18
- Amount Per Serving
- Calories 1595.2kcal
- % Daily Value *
- Total Fat 14.1g22%
- Saturated Fat 7.0g35%
- Cholesterol 25.4mg9%
- Sodium 5118.2mg214%
- Total Carbohydrate 324.8g109%
- Dietary Fiber 12.6g51%
- Sugars 56.0g
- Protein 39.5g79%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To serve, split muffins and toast until lightly browned.
Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Muffins may be cooked over direct medium-high heat in a regular skillet if an electric skillet is not available.
To ease the morning breakfast rush, the muffins can be prepared ahead of time, stored in an airtight container, and simply split and toasted before serving.
Do not reuse leftover dough scraps, as they will not rise properly.
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