This yeasted version of cinnamon raisin English muffins uses buttermilk for a tangy flavor, along with plump raisins and swirls of cinnamon. These muffins are easy to make and delicious.
1: Soak 80g of raisins in hot water until they are plump. Drain the raisins and reserve the soaking water.
2: Combine all ingredients except for the raisins and cinnamon. Knead the dough until it comes together then add the raisins.
3: Knead until incorporated. Then add the cinnamon paste last. Knead until roughly incorporated to have ribbons running through the dough.
4: Place the dough into a lightly greased bowl, cover, and proof for 1-2 hours until doubled in size.
5: Roll out your dough on a well-floured surface to ~0.75” thick. Use a cookie cutter to cut out rounds and place the English muffins onto a baking sheet sprinkled with cornmeal.
6: Cover and let the English muffins proof at room temp for ~30mins-1 hour or until puffy.
7: Preheat a non-stick or cast iron skillet. Cover and cook the first side for 4-5mins on low-med heat, flip and cook the other side for another 4-5mins or until the internal temp reaches 200F.
