Raisin English Muffins
Submitted by marlakay
Raisin English muffins: homemade yeasted muffins studded with plump raisins, cooked griddle-style on cornmeal for craggy nooks and crannies. Toasted with butter, they beat any grocery-store version.
YIELD
18 muffinsPREP
1 hrsCOOK
15 minREADY
1 hrsIf you’ve only ever eaten English muffins from a plastic bag, this recipe will reset your expectations entirely. Yeasted raisin muffins cooked on a griddle instead of baked, which is what gives them that signature crisp cornmeal bottom and the interior full of craggy pockets ready to hold melted butter.
Cornmeal is the unsung hero here. It dusts the baking sheets and one side of each round before cooking, adding crunch and keeping the dough from sticking to the hot skillet.
Two rises are the standard, an hour after mixing and 30 minutes once the rounds are cut and placed on the cornmeal-dusted sheets. Don’t rush either, underproofed dough makes dense muffins without that open crumb.
Cook in a preheated electric skillet at 360°F (180°C) for six minutes per side, a moderate heat that sets the crust without burning before the inside cooks through. Split with a fork (never a knife) to preserve the nooks.
Toast before serving with butter, jam, or honey.
Kitchen Tips
- Check milk-butter mixture temperature before adding to yeast, too hot kills the yeast, shoot for lukewarm, 105 to 115°F (40 to 46°C)
- Don’t re-roll scraps, the second cut comes out tough, bake the scraps as rustic freeform rounds instead
- Split with a fork around the perimeter to pull them open, which preserves those nooks and crannies toast grabs onto
- Cool completely before storing, warm muffins sweat and turn gummy in the bag
Variations
- Add ½ teaspoon cinnamon to the dough for a cinnamon-raisin version that rivals the classic
- Swap raisins for dried cranberries or chopped dates for a different fruit note
- Use whole wheat flour for half the flour amount for a nuttier, heartier muffin
Ingredients
Directions
Dissolve yeast in water in a large mixing bowl; let stand 5 minutes.
Combine milk, sugar, salt, and butter in a small saucepan. Cook over medium-low heat, stirring until butter melts. Cool to lukewarm (105 to 115 degrees).
Stir milk mixture, raisins, and 3 cups flour into yeast mixture; beat until smooth. Add 2½ to 3 cups flour to form a stiff dough.
Turn dough out onto a floured surface, and knead 2 minutes or until dough can be shaped into a ball (dough will be slightly sticky). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free of drafts, about 1 hour or until doubled in bulk.
Punch dough down, and divide in half. Turn each half out onto a smooth surface heavily sprinkled with cornmeal. Pat one half of dough into a circle, ½ inch thick, using palms of hands; cut dough into rounds with a 2¾ inch cutter. (Cut carefully, as any leftover dough should not be reused.)
Sprinkle 2 baking sheets with cornmeal. Transfer cut dough rounds to baking sheets, placing 2 inches apart with cornmeal side down (one side of dough should remain free of cornmeal). Repeat process with remaining half of dough. Cover and let rixe in a warm place (85F), free of drafts, for 30 minutes or until doubled in bulk.
Using a wide spatula, transfer rounds to a preheated 360 degree, lighlty greased electric skillet. Place cornmeal side down; cook for 6 minutes. Turn and cook 6 additional minutes. Cool on wire racks.
To serve, split muffins and toast until lighlty browned. Store muffins in an airtight container.
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