Raisin English Muffins

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Servings: 3 cups Difficulty: Advanced
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Soft, chewy homemade muffins studded with sweet raisins and dusted with cornmeal
Raisin English Muffins recipe image
Raisin English Muffins recipe image
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Raisin English Muffins

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 3 cups Calories: 114

Description

These homemade Raisin English Muffins offer a comforting twist on the classic British staple. The dough is enriched with milk and butter for a tender crumb, while plump raisins provide bursts of natural sweetness that balance the savory saltiness. The signature nooks and crannies are achieved by cooking them on a skillet rather than baking, resulting in a distinct texture that toasts perfectly. Whether enjoyed for a hearty breakfast with butter and jam or as a sandwich base for egg and cheese, these muffins bring a warm, rustic charm to your table.

Directions

  1. Dissolve yeast in warm water in a large bowl and let stand for 5 minutes until foamy.
  2. Combine milk, sugar, salt, and butter in a saucepan and heat gently until the butter melts.
  3. Allow the milk mixture to cool to 105-115°F (warm to the touch).
  4. Stir the cooled milk mixture, raisins, and 3 cups of flour into the yeast mixture; beat until smooth.
  5. Stir in enough remaining flour to form a stiff dough.
  6. Turn dough out onto a floured surface and knead for 2 minutes or until it can be shaped into a ball (dough will be slightly sticky).
  7. Place dough in a well-greased bowl, turning to grease the top.
  8. Cover and let rise in a warm place, free from drafts, for 1 hour or until doubled in bulk.
  9. Punch dough down and divide it in half.
  10. Turn each half out onto a smooth surface heavily sprinkled with cornmeal.
  11. Pat dough into a 1/2-inch thick circle using the palms of your hands.
  12. Cut dough into rounds using a 2 3/4-inch cutter (do not reuse leftover dough).
  13. Sprinkle two baking sheets with cornmeal and transfer dough rounds to them, placing 2 inches apart with one side free of cornmeal.
  14. Repeat the shaping and cutting process with the remaining half of the dough.
  15. Cover and let rise in a warm place, free from drafts, for 30 minutes or until doubled in bulk.
  16. Transfer rounds to a preheated, lightly greased electric skillet or heavy skillet set to 360°F (182°C) (or medium-low heat).
  17. Place rounds cornmeal-side down in the skillet and cook for 6 minutes.
  18. Turn muffins and cook for an additional 6 minutes until golden brown.
  19. Cool muffins on wire racks before serving.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 114kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.3g2%
Cholesterol 1mg1%
Sodium 339mg15%
Total Carbohydrate 23g8%
Dietary Fiber 1.1g5%
Sugars 3.5g
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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