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Raisin English Muffins

Raisin English Muffins recipe image
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.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 3
Calories: 114
Dietary: Vegetarian
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. 1
    Dissolve yeast in warm water in a large bowl and let stand for 5 minutes until foamy.
  2. 2
    Combine milk, sugar, salt, and butter in a saucepan and heat gently until the butter melts.
  3. 3
    Allow the milk mixture to cool to 105-115°F (warm to the touch).
  4. 4
    Stir the cooled milk mixture, raisins, and 3 cups of flour into the yeast mixture; beat until smooth.
  5. 5
    Stir in enough remaining flour to form a stiff dough.
  6. 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. 7
    Place dough in a well-greased bowl, turning to grease the top.
  8. 8
    Cover and let rise in a warm place, free from drafts, for 1 hour or until doubled in bulk.
  9. 9
    Punch dough down and divide it in half.
  10. 10
    Turn each half out onto a smooth surface heavily sprinkled with cornmeal.
  11. 11
    Pat dough into a 1/2-inch thick circle using the palms of your hands.
  12. 12
    Cut dough into rounds using a 2 3/4-inch cutter (do not reuse leftover dough).
  13. 13
    Sprinkle two baking sheets with cornmeal and transfer dough rounds to them, placing 2 inches apart with one side free of cornmeal.
  14. 14
    Repeat the shaping and cutting process with the remaining half of the dough.
  15. 15
    Cover and let rise in a warm place, free from drafts, for 30 minutes or until doubled in bulk.
  16. 16
    Transfer rounds to a preheated, lightly greased electric skillet or heavy skillet set to 360°F (182°C) (or medium-low heat).
  17. 17
    Place rounds cornmeal-side down in the skillet and cook for 6 minutes.
  18. 18
    Turn muffins and cook for an additional 6 minutes until golden brown.
  19. 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.

Read it online: https://www.chefs-mate.com/recipe/raisin-english-muffins/