Description
Delight in these homemade Sourdough Discard Cinnamon Raisin English Muffins, a perfect mix of tangy sourdough flavor, warm cinnamon spice, and sweet raisins. These English muffins are cooked on the stovetop for a tender texture with a slight crunch, ideal for toasting and topping with butter or jam.
Ingredients
Wet Ingredients
- 1 cup whole milk (227 grams), warmed to 110°F
- 2 tablespoons butter (28 grams), melted
- 1/2 cup sourdough discard (140 grams)
Dry Ingredients
- 2 tablespoons brown sugar (28 grams)
- 1.5 teaspoons active dry yeast (4.5 grams)
- 1/2 cup whole wheat flour (60 grams)
- 2 cups all purpose flour (240 grams)
- 2 teaspoons kosher salt (6 grams)
- 2 tablespoons ground cinnamon (about 10 grams)
- 1 cup raisins (150 grams)
Instructions
- Mix Wet Ingredients: Combine warm milk, melted butter, sourdough discard, brown sugar, and active dry yeast in a large mixing bowl. Let the mixture sit for a few minutes to activate the yeast.
- Add Dry Ingredients: Stir in the whole wheat flour, all purpose flour, kosher salt, and ground cinnamon using a dough whisk or wooden spoon until a slightly sticky dough forms.
- Incorporate Raisins: Mix in the raisins thoroughly to distribute evenly throughout the dough.
- First Rise: Scrape down bowl sides and cover the dough. Let it rise in a warm place until doubled in size, approximately 60 to 90 minutes.
- Shape Muffins: Turn the dough out onto a floured surface. Press or roll to about 1-inch thickness. Cut rounds using a 3-inch biscuit cutter or similar. Re-roll scraps to cut additional rounds for about 9-10 muffins.
- Second Rise: Place shaped muffins on a cornmeal or semolina-floured pan. Dust tops and bottoms well and cover. Let rise until puffy and light, about 1 hour at room temperature or 2 hours if dough was refrigerated.
- Cook on Stovetop: Preheat an electric or heavy skillet to 300°F or medium-low heat. Place muffins spaced apart in pan and cover. Cook for 5-7 minutes on one side, then flip and cook for another 5-7 minutes, covered.
- Finish Cooking: Reduce heat to 200-250°F and flip muffins a few more times until the internal temperature reaches 195-200°F, ensuring they are fully cooked through. Alternatively, you may finish baking them in a 350°F oven for about 10 minutes for a thicker muffin.
- Cool Down: Transfer muffins to a cooling rack and let cool to room temperature before serving.
Notes
- Use warmed milk to activate yeast better and ensure proper rise.
- You can chill the dough overnight after the first rise for enhanced flavor and easier shaping.
- Be generous with cornmeal or semolina on the pan to prevent sticking.
- Adjust thickness of muffins by rolling thinner or thicker depending on preference for yield.
- Finishing the muffins on low heat with multiple flips ensures thorough cooking without burning.
- For thinner English muffins, roll the dough a bit thinner and cut about 12 muffins instead of 9-10.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: American
