Sourdough Cinnamon Raisin English Muffins

Prep: 20 mins + rising time | Cook Time: 10 mins | Course: Baked Goods | Serves: 8 

Sourdough cinnamon raisin english muffins with the tangly flavor of sourdough are delicious toasted and buttered with your favorite morning beverage. Inspired by Carmyn Suzor of Little Spoon Farm https://littlespoonfarm.com/sourdough-cinnamon-raisin-english-muffins-recipe/   

3 cups flour

2 tsp salt

1 tsp cinnamon

1 Tbsp sugar

1 cup warm milk

½ cup sourdough starter

½ cup raisins

Cornmeal, for sprinkling

Clarified butter or olive oil, for cooking

In a stand mixer, layer flour, salt, cinnamon, sugar, milk, sourdough starter, and raisins. Mix for about 2 minutes, then transfer to a ziplock gallon bag ( or plastic or other non-metalic bowl and cover to rise). Allow to ferment overnight or up to 16 hours at room temperature or in the fridge. 

Turn dough out onto a lightly floured rolling surface and roll into a 1” rectangle. Cut dough rounds out with a 3.5” biscuit cutter or glass. Place on a baking sheet sprinkled with some cornmeal. Sprinkle some cornmeal on the top of the muffins as well. Allow to rise for 30-60 minutes. Preheat a griddle or large skillet and spread with a thin layer of clarified butter, or you can use olive oil. Cook for 5 minutes on moderate heat, turning down if the muffins are getting too dark. Spread the surface with a bit more clarified butter and cook 4-5 minutes longer. Muffins are done when an insta-thermometer inserted in the middle reads 200*. Allow to cool before storing in a bag or splitting and toasting.