I have a lot of sourdough starter, and we love homemade english muffins, so what better way to use up the excess starter (or discard), than to make delicious cinnamon raisin sourdough english muffins!!
These cinnamon raisin sourdough english muffins have a light cinnamon flavor, crisp outside and fluffy middle, and are dotted with raisins throughout. These are great hot from the pan or toasted the next day with homemade jam.
Let’s get started!
Combine the starter with honey, milk, flour and salt. Stir well. In the bowl, gently knead the dough. Lightly oil the top of dough. Cover and let sit overnight.
Here’s the dough that we prepared last night. I covered it, placed it in the oven and it sat for 12 hours. Time to turn it into english muffins!
Soak raisins in hot water for 10 minutes. Turn dough onto counter. Place raisins on dough. Fold the dough over a few times to get the raisins incorporated. Do not overwork or these will be tough.
Press with hands to flatten dough slightly – no need for a rolling pin! Do not press too thin or muffins will be much more flat. Cut into squares or cut into rounds using a biscuit cutter or glass. The scraps I just rolled into balls and then flattened slightly. Scatter cornmeal on counter or on parchment, place cut out english muffins on top and scatter with a bit more cornmeal over top. Let rest 30 minutes.
Time to cook! In skillet, heat oil and butter. I use about 2 tbsp butter and a splash of oil. Once heated, add muffins to pan and cook until golden.
Once golden brown, flip and cook until done. Repeat until all are cooked.
I place cooked muffins on a baking sheet while I’m cooking. If they seem greasy, place on paper towel.
At this point, once muffins are cold, they can be frozen and reheated as needed. They smell amazing and taste great too!
Cinnamon Raisin Sourdough English Muffins
2/3 cup sourdough starter
1 tbsp honey or sugar
1 cup milk of choice or water
3-1/2 cups flour of choice
1 tsp salt
1/2 tsp cinnamon
1/2 cup raisins
Cornmeal for dusting english muffins with
Combine the starter with honey, milk, flour and salt. Stir well. In the bowl, gently knead the dough. Lightly oil the top of dough. Cover and let sit overnight.
Turn dough onto counter. Press with hands – no need for a rolling pin! Do not press too thin or muffins will be much more flat. Cut into squares or cut into rounds using a biscuit cutter or glass. On parchment, scatter cornmeal on it, place cut out muffins on top and scatter with a bit more cornmeal over top. Let rest 30 minutes.
In skillet, heat oil and butter. I use about 2 tbsp butter and a splash of oil. Once heated, add muffins to pan and cook until golden on each side. Repeat until done. These freeze well.
enjoy from Our City Homestead to yours