Cinnamon Raisin Sourdough English Muffins (Ultimate Homemade Recipe)
Why You’ll Love This Recipe
These muffins are naturally leavened with sourdough starter, which means better flavor, easier digestion, and that gentle tang that balances perfectly with cinnamon and raisins. They’re cooked on a griddle (not baked), so no oven stress. Plus, they freeze beautifully—future you will be very grateful.
This recipe is written for active sourdough starter, but I’ll include tips so you don’t mess it up even if your starter is a little moody.
Ingredients
For the Dough
- 1 cup (240 g) active sourdough starter (bubbly and at peak)
- 1 cup (240 ml) whole milk, room temperature
- 2 tablespoons honey or sugar
- 2 tablespoons melted butter (or neutral oil)
- 3 ½ cups (420 g) all-purpose flour
- 1 ½ teaspoons salt
- 2 teaspoons ground cinnamon
- ¾ cup raisins (dark or golden, your choice)
For Dusting
- Cornmeal or semolina flour (essential for that classic texture)
Step 1: Prepare the Raisins (Don’t Skip This)
Place the raisins in a bowl and cover them with warm water. Let them soak for 10–15 minutes, then drain and pat dry.
Why this matters:
Dry raisins steal moisture from the dough and burn on the griddle. Plump raisins = soft, juicy bites inside your muffins.
Step 2: Mix the Dough
In a large mixing bowl, whisk together:
- Sourdough starter
- Milk
- Honey (or sugar)
- Melted butter
Once smooth, add:
- Flour
- Salt
- Cinnamon
Mix with a wooden spoon or your hands until a shaggy dough forms. Now gently fold in the drained raisins. Don’t knead aggressively—just enough to distribute them evenly.
The dough should be soft, slightly sticky, and elastic. If it feels very wet, add flour one tablespoon at a time. If it’s stiff, add a splash of milk.
Step 3: Bulk Fermentation (The Flavor Builder)
Cover the bowl with a damp towel or plastic wrap and let the dough rest at room temperature for 4–6 hours, depending on how warm your kitchen is.
You’re looking for:
- About 50–75% rise
- A puffy, airy feel
- A slightly domed surface
If your kitchen is cool, this can take longer. Be patient—sourdough works on its own schedule.
💡 Optional Overnight Option:
After 2–3 hours at room temp, place the dough in the fridge overnight. This deepens flavor and makes shaping easier the next day.
Step 4: Roll and Cut the Muffins
Lightly flour your work surface and gently turn out the dough. Pat it into a rectangle about ¾ inch (2 cm) thick. Do not use a rolling pin aggressively—preserve those air bubbles!
Dust the top with cornmeal.
Using a round cutter (or a glass), cut circles about 3 inches wide. Press straight down—no twisting, or you’ll seal the edges and ruin the rise.
Place the muffins on a baking sheet dusted generously with cornmeal. Sprinkle more cornmeal on top.
Gather scraps, gently press together, and cut again.
Step 5: Final Proof
Cover the muffins loosely with a towel and let them rest for 45–75 minutes, until slightly puffy. They won’t double, but they should look alive and airy.
When gently poked, they should spring back slowly.
Step 6: Cook on the Griddle (The Magic Happens Here)
Heat a heavy skillet or griddle over low heat. This is crucial—too hot and the outside burns before the inside cooks.
Lightly grease the surface.
Place the muffins on the griddle and cook:
- 7–8 minutes per side, very gently
Flip carefully using a spatula. They should be golden brown with toasted cornmeal crusts.
If they’re browning too fast, lower the heat. Sourdough English muffins need patience.
💡 Internal Check:
If unsure, insert a thermometer—aim for 200–205°F (93–96°C) inside.
Step 7: Cool (Yes, Really)
Transfer the muffins to a wire rack and let them cool for at least 30 minutes. Cutting too soon makes them gummy.
For best results, split with a fork, not a knife. This preserves those beautiful nooks and crannies.
Serving Ideas
- Toasted with butter and honey
- Cream cheese + cinnamon sugar
- Peanut butter and banana
- Mascarpone with a drizzle of maple syrup
- Breakfast sandwich with egg and sharp cheddar (sweet + savory = wow)
Storage & Freezing
- Store at room temperature for 2 days in a sealed container
- Refrigerate up to 5 days
- Freeze up to 3 months
To freeze: split first, then freeze. Toast straight from frozen—no thawing needed.
Troubleshooting Tips
Muffins too flat?
Starter may not be active enough, or final proof was rushed.
Burning outside, raw inside?
Heat is too high. Low and slow always wins.
Dense texture?
Dough was overworked or under-fermented.
Final Thoughts
These Cinnamon Raisin Sourdough English Muffins are cozy, nostalgic, and deeply satisfying. They take a bit of time, but the process is calming and the reward is unreal. Once you make them, store-bought English muffins will never hit the same again