Sourdough Cinnamon Raisin English Muffins
Soft, chewy sourdough English muffins packed with sweet raisins and warm cinnamon swirls, griddled to golden perfection with a wild yeast tang.
- Cold fermentation relaxes the gluten network, allowing pockets of air to expand dramatically during griddling.
- Fork-splitting (never slicing with a knife) preserves the jagged interior texture, creating maximum surface area for butter.
- Griddling on cornmeal provides a protective thermal barrier, ensuring a crisp crust without burning the sweet raisins.
Three years ago, I stood in my drafty kitchen at dawn, staring at a batch of deflated, sad-looking dough that smelled more like paint stripper than breakfast. My forearms ached from kneading cold butter into a stubborn starter, and my cast-iron skillet was smoking on the stove. I had tried to rush the fermentation, and the result was a dense, rubbery hockey puck.
I threw them all in the trash.
Most recipes treat sourdough English muffins as a quick discard project, dumping baking soda in to force a fake, chemical rise. But this shortcut completely ruins the delicate protein matrix, leaving you with a soapy aftertaste and zero of those iconic nooks and crannies. If you want a sweet sourdough treat that embraces a soft, enriched dough instead, our Sourdough Raspberry Lemon Rolls are a much better route.
The secret to getting those gorgeous, pocketed interiors lies in a slow, overnight cold bulk fermentation in the fridge. This resting period allows the wild yeast to produce carbon dioxide slowly, while the gluten relaxes so the bubbles can expand without popping when they hit the hot griddle. By using a highly active starter and skipping the chemical leaveners entirely, we get a genuine, deep lactic acid tang that balances the sweet, plump raisins. It is a total game-changer.
Trust me, once you split one of these open with a fork and watch salted butter pool in the crevices, you will never buy the cardboard grocery store packs again. Let's get our starters fed and dive in.
Sourdough Cinnamon Raisin English Muffins
Ingredients
- 100g active sourdough starter (100% hydration)
- 240g whole milk (warm, about 85°F)
- 360g unbleached bread flour (King Arthur brand preferred)
- 15g organic honey
- 7g Diamond Crystal kosher salt (about 2 teaspoons)
- 5g ground cinnamon
- 80g organic seedless raisins (soaked in warm water for 10 minutes and drained)
- Semolina flour or cornmeal (for dusting the baking sheet)
Directions
- In a large bowl, whisk the active sourdough starter, warm milk, and honey until fully dissolved.
- Stir in the bread flour, Diamond Crystal kosher salt, and ground cinnamon until a shaggy dough forms, then let it rest for 30 minutes to autolyse.
- Gently fold in the drained raisins, then perform three sets of stretch-and-folds over the next 90 minutes to build the protein matrix.
- Cover the bowl tightly and place it in the refrigerator for 12 to 15 hours for a slow, cold bulk fermentation.
- The next morning, turn the cold dough onto a lightly floured surface and gently pat it down to a 1-inch thickness.
- Cut out rounds using a 3-inch cutter, place them on a baking sheet generously dusted with cornmeal, and let them rise at room temperature for 2 hours until puffy.
- Heat a dry cast-iron skillet over low heat, dust the tops of the muffins with cornmeal, and griddle them for 7 to 8 minutes per side until the internal temperature reaches 200°F.
Notes
- Brand Conversion: This recipe specifies Diamond Crystal kosher salt. If you are using Morton's kosher salt, reduce the amount to 4g (about 1.25 teaspoons) to avoid over-salting the dough.
- The Science of Soaking: Always soak your raisins in warm water before adding them to the dough. Dry raisins act like tiny sponges, robbing the dough of hydration and tightening the protein matrix, which prevents a proper rise.
- Skillet Temperature Warning: Keep your skillet heat low. Because of the natural sugars in the raisins and honey, these muffins will burn easily on the outside before the center is fully cooked if the pan is too hot.
- Storage Behavior: Sourdough starch retrogradation means these will feel firmer on day two, but a quick toast completely revives the soft, pillowy interior.
Serving Suggestions
These muffins are best enjoyed warm, split open with a fork to expose the craggy interior. Pair them with rich toppings or a cozy beverage to complete your morning.
- Slathered with salted cultured butter and a drizzle of wildflower honey.
- Topped with whipped cream cheese and a spoonful of homemade jam.
- Served alongside a hot, frothy Iced English Tea Latte for a comforting breakfast.
- Lightly toasted and served with a side of fresh fruit to balance the warm spices.
Storage and Reheating
Do not even think about putting these in a plastic bag while they are still warm.
If you trap the steam, the crisp cornmeal crust will turn into a soggy, sad mess within minutes. Let them cool completely on a wire rack until they reach room temperature before storing them in an airtight container.
They will keep beautifully on your counter for up to three days. Because of the natural acidity of the sourdough, they resist mold much better than commercial bread.
For long-term storage, fork-split them first, then freeze them in a single layer on a baking sheet before transferring them to a freezer bag. You can pop them straight from the freezer into the toaster for an instant breakfast.
Ingredient Substitutes
If you need to adapt this recipe based on what is in your pantry, here are the most reliable swaps that won't ruin the dough structure.
- Bread Flour: You can use unbleached all-purpose flour, but the muffins will be slightly less chewy due to the lower protein content.
- Active Starter: If you don't have a sourdough starter, you can make our Croatian Croissants instead, or use 1/2 teaspoon of active dry yeast mixed with 50g flour and 50g water as a poolish.
- Raisins: Dried cranberries or chopped dried cherries make a fantastic, tart alternative to traditional raisins.
- Honey: Maple syrup or coconut sugar can be swapped in a 1:1 ratio without affecting the hydration of the dough.
There is something incredibly grounding about watching a lump of wild-yeast dough puff up on a dry skillet, filling the kitchen with the scent of toasted cornmeal and warm cinnamon. I hope these bring a little bit of slow, cozy magic to your weekend mornings—let me know how your nooks and crannies turn out!
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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