Homemade English muffins are made with 100% whole wheat flour, kissed with the scent of cinnamon, and filled with plump golden raisins. Great to make ahead for breakfast during the week.
Keyword: Cinnamon Raisin English muffins, English Muffins
Author: Whitney Reist
2¼teaspoonsactive dry yeastor 1 packet
¾cuplow-fat buttermilkat room temperature
½cuplow-fat plain Greek yogurtat room temperature
2tablespoonsunsalted buttermelted and cooled
2cupswhite whole wheat flour
Yellow cornmeal or semolina flour for sprinkling on baking sheet
Additional butter for your skillet
In a medium bowl, combine your yogurt and buttermilk. Let sit at room temperature for 45 minutes to an hour.
Add the yeast, warm water, melted butter, and honey to the milk mixture. Stir well until evenly combined.
In a small bowl, combine the flour, salt, baking soda and cinnamon.
Add the dry ingredients to the wet and stir until well incorporated and a wet dough has formed.
Cover the bowl and let rise until double, about 1-2 hours.
Preheat the oven to 350. Line a baking sheet with a silpat or parchment paper and sprinkle lightly with cornmeal or semolina flour.
Heat a non-stick skillet (preferably cast iron) over medium heat. Grease evenly with butter.
Using a large ice cream scoop (about 3 tablespoons), drop a scoop of dough into the heated skillet. Repeat to fill the pan, spacing the scoops at least 3 inches apart.
Cover the pan with a lid and let cook for about 4 minutes. Flip the muffins over, cover the pan, and cook an additional 3-4 minutes until the muffins have puffed up and both sides are golden brown. Place the brown muffins on your prepared baking sheet and continue this process until you have used all your muffin batter.
After all your muffins have been browned in the skillet, bake the pan of muffins until they have cooked through, about 8-10 minutes.
Serve the muffins warm or transfer to a wire rack to cool completely before storing in an airtight container for up to 5 days. Muffins will stay fresh for longer if stored in the refrigerator, and can also be frozen for up to 3 months. Thaw as needed and toast for serving with your favorite jam or nut butter.
Nutrition information per muffin: Calories 123, Total Fat 0.8g, Trans Fat 0.0g, Cholesterol 1mg, Sodium 261mg, Potassium 202mg, Total Carbohydrates 25.4g, Dietary Fiber 2.9g, Sugars 7.6g, Protein 5.2g