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Whole Wheat Cinnamon Raisin English Muffins on pan
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5 from 1 vote

Whole Wheat Cinnamon Raisin English Muffins {Vegan!}

These Whole Wheat Cinnamon Raisin English Muffins are toasted on the outsides and doughy on the insides. Pry them open with a fork and smear with your favorite spreads.
Prep Time2 hours
Cook Time30 minutes
Total Time2 hours 30 minutes
Course: Muffins
Cuisine: American
Diet: Vegan
Servings: 8 muffins
Calories: 239kcal

Ingredients

YEAST MIXTURE

  • ¼ cup warm water 105 °F degrees is best
  • 2 ¼ teaspoons instant dry yeast

DRY INGREDIENTS

WET INGREDIENTS

ADD-INS and EXTRAS

  • 1-5 teaspoons water
  • ½ cup raisins
  • cornmeal

Instructions

  • In a bowl, mix the yeast with the warm water and let the yeast activate for 10 minutes, or until frothy.
  • In the bowl of a stand mixer, fitted with the dough hook, mix together the dry ingredients.
  • In a small sauce pan, warm the wet ingredients on low heat just until the coconut oil is fully melted and the liquid sweetener is mixed through. Let sit until cool enough to touch.
  • Mix the yeast mixture in with the wet ingredients and then pour all of the wet ingredients into the stand mixer with the dry ingredients. Turn on your mixer and let it run until a dough starts to form. You'll probably need to occasionally stop the mixer and scrape down the sides of the bowl. If the dough is too dry (which it probably will be) add in 1 teaspoon of water at a time until all of the flour has been incorporated into the dough. I used 3 teaspoons.
  • Once your dough is ready, add in the ½ cup of raisins and mix some more until the raisins are incorporated into the dough. Turn the dough out onto a lightly floured surface and knead it by hand for a couple of minutes. The dough should bounce back slightly when you press it with your finger.
  • Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise for 90 minutes.*
  • Once the dough has risen, turn it onto a surface that has been liberally dusted with cornmeal and pat or roll the dough until it is ½ inch thick. Use a 3 inch cookie cutter or glass to cut out 7-9 english muffins. Place the cut out english muffins onto a cookie sheet and cover with a towel. Allow the muffins to rest for another 30 minutes. You can combine any scrapes to make more muffins, but try to handle the dough as little as possible.
  • Once the muffins are done resting, rub extra cornmeal onto the tops of the muffin. Heat a large skillet or griddle over medium-low heat and lightly spray it with cooking spray. Carefully transfer the muffins, cornmeal side down, onto the hot griddle and allow them to cook for about 8 minutes. Rub cornmeal onto the side facing up before flipping them over and letting them cook another 8-10 minutes until they sound hollow when you tap them. Check them occasionally to make sure they don't burn!
  • Remove the muffins from the pan and allow them to cool slightly before serving warm. Or you can let them cool completely, store them in an airtight container, and toast before eating.

Notes

*To help my dough rise, I microwaved a glass of water for two minutes and then set my covered bowl in the microwave with the glass of warm water. It worked great!
*You can also store these for longer in the freezer. Just split them open before storing them in freezer bags. Stick them from the freezer straight into the toaster when ready to eat.

Nutrition

Serving: 1muffin | Calories: 239kcal | Carbohydrates: 45g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 337mg | Potassium: 283mg | Fiber: 7g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg