Cinnamon and Raisin English Muffins

Instructions

1. 1

   Combine warm milk, yeast, and sugar in a large bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: The milk should feel warm but not hot to the touch, around 43°C.

2. 2

   Add salt, flour, melted butter, and egg to the yeast mixture. Mix with a wooden spoon or stand mixer until a sticky dough forms, then knead for 8 minutes until smooth and elastic.

   Tip: The dough should be slightly wetter than bread dough but hold its shape.

3. 3

   Fold the raisins into the dough, distributing them evenly throughout. Cover with a damp cloth and let rise in a warm place for 90 minutes until doubled in size.

   Tip: Soak raisins in warm water for 10 minutes before adding if you prefer them extra plump.

4. 4

   Mix ground cinnamon and brown sugar in a small bowl. Dust your work surface with cornmeal.

   Tip: This cinnamon-sugar mixture will be sprinkled inside each muffin as you shape them.

5. 5

   Turn dough onto the cornmeal-dusted surface. Divide into 8 equal pieces and shape each into a ball, then gently flatten to about 1 cm thickness.

   Tip: Keep your hands slightly moistened to prevent sticking.

6. 6

   Sprinkle a small pinch of cinnamon-sugar mixture onto each flattened disc, then gently fold in half and press lightly to seal, creating a half-moon shape.

   Tip: Don't overfill or the muffins may burst open during cooking.

7. 7

   Place muffins cinnamon-sugar side up on a parchment-lined baking sheet. Cover and let rise for 45 minutes until puffy and nearly doubled.

   Tip: The muffins should spring back slowly when gently poked.

8. 8

   Heat a large non-stick skillet or griddle over medium heat. Working in batches, cook muffins for 5 minutes on the first side until golden, then flip and cook for 4 minutes on the second side until cooked through.

   Tip: Keep cooked muffins warm by wrapping them in a clean kitchen towel.