Delicious Cinnamon English Muffins Recipe Easy to Make
In the bustling world we live in, nothing beats a fresh and delicious breakfast that can be whipped up with minimum effort. If you are looking for a hearty and flavorful breakfast recipe that is sure to tantalize your taste buds, look no further than these Baked Cinnamon English Muffins. This recipe is perfect for anyone craving an indulgent pastry without the hassle of traditional baking techniques. The texture of these muffins is perfectly crisp on the outside with a soft, chewy interior that packs in plenty of cinnamon goodness.
The mere mention of freshly baked cinnamon English muffins conjures up delightful images of warm muffins oozing with melted butter and richly fragrant cinnamon sugar. Whether it’s smearing them with jam or slathering them with marmalade or even honey, these heavenly delights are sure to get your day off to a scrumptious start.
As a chef specializing in British cuisine, I take great pride in sharing this recipe that has been passed down for generations. Using simple ingredients like flour, sugar, yeast and butter, this recipe can be easily modified to meet individual preferences – whether you like raisins or cinnamon, or even both combined into a single muffin!
So whether it’s adding a touch of sweetness to your morning with cinnamon English muffins or simply indulging your sweet tooth anytime during the day, this recipe is definitely worth trying out!
Why You’ll Love This Recipe
Believe me when I say this – you’re going to love this recipe. If you’re looking to try something new and unique for breakfast or brunch, the Baked Cinnamon English Muffins Recipe is perfect for you.
Firstly, these muffins are incredibly versatile. They can be eaten plain, toasted with butter or jam, or turned into a sweet treat by adding raisins or cinnamon sugar. They’re even great for making mini pizzas or breakfast sandwiches.
Secondly, this recipe uses a simple list of ingredients that are easy to find in your pantry. You won’t have to go on a wild goose chase searching for rare ingredients or spices.
Thirdly, these muffins are healthier than store-bought ones since they do not contain any preservatives or additives. Plus, by baking them yourself, you can customize the amount of sugar and salt that goes into the dough.
But perhaps the best part of all is the aroma that will fill your kitchen as they bake. Picture tender, fluffy muffins infused with the warm, comforting scent of cinnamon. Trust me; your home will feel like a bakery.
In conclusion, if you crave a breakfast baked good that has both traditional roots and modern flair, then give these baked cinnamon English muffins a try. You’ll be happy you did!
Ingredient List
Here is a list of all the ingredients you will need in order to make these delicious Baked Cinnamon English Muffins. Make sure you have everything ready before starting the baking process for a smooth preparation.
Muffins Ingredients:
- 1 tablespoon active dry yeast
- 1/4 cup warm water
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 1 cup warm milk (1% low-fat or whole milk)
- 2 tablespoons softened butter
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 3 3/4 cups unbleached all-purpose flour, plus extra for dusting
- 1/4 cup wheat germ
- 1/4 cup cornmeal or semolina
Cinnamon Sugar:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Optional Additions:
To make Cinnamon Raisin English Muffins, add 3/4 cup raisins to the dough after it has rested for 10 minutes.
For Apple Cinnamon English Muffins, add 3/4 cup diced apples to the dough after it has rested for 10 minutes.
The Recipe How-To
Now that we have all of our ingredients measured and ready to go, it’s time to start making our baked cinnamon English muffins! Follow these easy steps for a delicious and soft homemade breakfast treat.
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together 2 cups of unbleached all-purpose flour, 1 cup of white whole wheat flour, 1/4 cup of wheat germ, 3 tablespoons of sugar, 2 teaspoons of baking powder, 1 teaspoon of instant yeast, 1 and 1/4 teaspoons of salt and 1/2 teaspoon of ground cinnamon until well combined. If you want your muffins to have more raisins, you can mix in up to 1/2 cup of cinnamon raisins or raisins now.
Step 2: Mix the Wet Ingredients
In another bowl, combine 3/4 cups of warm water, 3/4 cups of warm milk, 3 tablespoons of melted butter and 1 tablespoon of cider vinegar. Add this mixture to your dry ingredients and stir until just combined. The dough will be sticky at first, but it should come together into a smooth ball as you mix it.
Step 3: Knead the Dough
Lightly dust your countertop with cornmeal or semolina flour. Transfer the dough ball to the counter and knead for about 5-6 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for this step. Once kneaded, shape the dough into a ball.
Step 4: Let the Dough Rise
Transfer the dough ball into a greased bowl, cover it with plastic wrap or clean kitchen towel, and let it rise in a warm place for about one hour or until doubled in size.
Step 5: Cut and Shape the Dough
Once the dough has risen, turn it out onto a lightly floured surface. Roll the dough into a 1/2 inch thickness and use a biscuit cutter or round cookie cutter (around 3-4 inches in diameter) to cut out circles. You should be able to get around 8-10 muffins.
Step 6: Second Rise
Place the muffin rounds onto a cornmeal or semolina dusted baking sheet, cover with a clean kitchen towel or plastic wrap, and let them rise for about 30 minutes.
Step 7: Cook the Muffins
Heat a nonstick skillet or griddle over medium heat. Once hot, gently transfer the muffin rounds to the skillet and cook for about 5 minutes on each side until they are lightly browned and cooked through. You can also place the muffins in a preheated 350°F oven for around 10-15 minutes to finish cooking.
Step 8: Top with Cinnamon Sugar
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Substitutions and Variations
For those who are looking to add a little twist to this classic recipe, there are heaps of options to choose from. Here are some substitutions and variations you can consider.
Firstly, if you’re not a fan of cinnamon, simply omit it from the recipe. You can also substitute it with other flavors like apple cinnamon or French toast. Additionally, you may use Thomas cinnamon raisin English muffins as the base to create a different flavor profile.
For those following a gluten-free diet, use gluten-free flour instead of all-purpose flour. You can substitute wheat germ with flaxseed meal, and semolina flour with almond flour. Remember to double-check that all ingredients used for the recipe are gluten-free certified.
You can also make some changes to the texture by using whole-grain flour instead of white flour. You may replace the raisins with nuts or dried berries too.
Lastly, if you’re looking for a vegan-friendly option, replace the butter with vegan margarine or oil. Additionally, use non-dairy milk instead of dry milk.
Remember that these substitutions and variations may affect the texture and taste of your muffins, so always experiment on small batches first before committing to a larger batch.
Serving and Pairing
Once your baked cinnamon English muffins are ready, I suggest serving them immediately while they are still warm, fresh out of the oven. You can pair them with a pat of softened butter and some jam, honey, or marmalade for a classic breakfast treat. You could also sprinkle some cinnamon sugar on top or make a cinnamon butter by mixing together softened butter, ground cinnamon, and sugar.
However, if you’re feeling a bit more adventurous, there are plenty of other ways to enjoy these delicious muffins. For a savory twist, try slicing them in half and toasting them to use as the base for your eggs Benedict or sandwich fillings. They also make an excellent vehicle for avocado toast or lox and cream cheese.
For a more decadent option, you can turn your cinnamon raisin English muffins into French toast by dipping them in an egg mixture made with milk and cinnamon before frying them in a pan until crisp and golden brown. Top with whipped cream and sliced fresh berries for extra indulgence.
If you want to go all-out British, I highly recommend pairing your baked cinnamon English muffins with a traditional full English breakfast of sausage, bacon, eggs, mushrooms, tomatoes, and black pudding. This hearty meal is perfect for a lazy weekend morning or brunch with friends.
No matter how you choose to enjoy your English muffins, they are sure to be a hit! Just remember to savor every bite and enjoy the comforting warmth of freshly baked bread.
Make-Ahead, Storing and Reheating
There is nothing more convenient than the ability to prep meals ahead of time, and these baked cinnamon English muffins are no exception. The dough is quite easy to prepare, so you can get a batch going in the evening and leave them to rise overnight. In the morning, all that’s left to do is bake them for a fresh, warm breakfast straight out of the oven.
If you find yourself with leftover muffins, simply wrap them in plastic wrap or store them in an airtight container at room temperature for up to five days. You can also freeze them for up to a month without sacrificing any of their delicious flavor.
To reheat your muffins, slice them in half and either toast them in the toaster or lightly grill them on a hot skillet. These muffins also make a great addition to any bread basket during dinner parties, and can be easily dressed up with toppings like butter, jam, apple cinnamon spread, or even French toast inspired accompaniments!
Tips for Perfect Results
When making baked cinnamon English muffins, there are a few tips that can help you achieve the perfect results.
First and foremost, make sure to measure your ingredients accurately. Baking is a science, and even a small mistake in measurement can throw off the entire recipe. Use measuring cups and spoons instead of eyeballing it.
When forming the dough, be patient and gentle. Overworking the dough can create tough and chewy muffins. Lightly knead the dough until it comes together, being careful not to overdo it.
For uniformity in size and shape, use a round cookie cutter or English muffin rings to cut your muffins. This ensures that they will cook evenly and have a consistent appearance.
Another important tip is to let the muffins cool completely before cutting them. This allows them to finish cooking inside and prevents the centers from becoming gummy.
Once cooled, use a fork to split the muffins open. This creates those signature nooks and crannies that English muffins are known for.
Finally, for an extra treat, toast your cinnamon raisin English muffins and spread them with softened butter or cream cheese. It’s a delicious way to enjoy this classic breakfast food.
FAQ
Now that you have all the information and tips to create delicious and mouth-watering cinnamon English muffins, let’s address some common questions that may arise while preparing or serving them. Here are some frequently asked questions (FAQ) about the recipe, with detailed answers that will make your baking experience enjoyable and successful.
Can you put English muffins in the oven?
To kick-start this recipe, we need to preheat our oven to 375°F. Now, let’s focus on the English muffins. Take a baking sheet, split the muffins with a fork or by hand, and place them on the sheet. Get them golden brown by toasting them in the oven for about 5-7 minutes. This ensures that the bread will have a crispy crust when we add our next ingredients.
Are English muffins better for you than toast?
English muffins have a nutritional advantage over bread since they tend to contain lower amounts of calories, carbohydrates, fats, and sugar. Still, both are excellent sources of carbs that provide the needed energy for daily activities and are loaded with essential nutrients.
What makes English muffins different from bread?
When making English muffins, it’s important to keep in mind that the dough is much softer compared to that of bread. Instead of being shaped, it is divided into rings and cooked on a griddle or pan. After cooking, the muffins should be allowed to cool before cutting them in half. The texture of the muffins is known to have a tighter crumb than bread dough, giving it a unique taste and texture.
Are cinnamon English muffins healthy?
When it comes to nutrition, English muffins don’t fall far behind. They offer a good source of essential minerals like selenium and manganese, along with B vitamins. Additionally, they are light on calories, making them a healthier alternative to other bread options.
Bottom Line
In conclusion, these baked cinnamon English muffins are a quick and easy way to enjoy a delicious, homemade breakfast or snack. With just a few simple ingredients and an hour in the oven, you can have fresh, warm, and fragrant muffins that your family and friends will love.
Whether you prefer the classic plain English muffin or the sweet flavor of cinnamon raisin, this recipe has got you covered. You can even experiment with different variations and substitutions to make it your own.
So if you crave the taste of homemade bread but don’t have the time or expertise to make it from scratch, give this recipe a try. You won’t be disappointed!
Baked Cinnamon English Muffins Recipe
Ingredients
- 1 1/4 cups white whole wheat flour
- 1 cup unbleached all-purpose flour
- 1/2 cup wheat germ (actually it called for Hi-maize Fiber)
- 3/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 3 tablespoons sugar
- 2 teaspoons instant yeast
- 1/4 cup dry milk (Baker's Special)
- 1 cup lukewarm water
- 2 tablespoons lukewarm water
- 2 tablespoons melted butter
- 2 teaspoons vinegar, white or 2 teaspoons cider
- cornmeal or semolina
Instructions
- Beat all the ingredients (except the cornmeal or semolina) at high speed for 1 minute, until the dough is fairly smooth.
- Let the dough rise in a greased, covered bowl for about 60 minutes, until puffy.
- Place 12 greased 3 3/4" English muffin rings on a greased or parchment-lined baking sheet. Sprinkle cornmeal or semolina into each ring. Don't have English muffin rings? See "tips," at left.
- Divide the dough into 12 pieces, shape into balls, and place each into a ring, flattening it somewhat. Sprinkle the top of each with cornmeal or semolina.
- Top the entire pan of muffins with a greased baking sheet; this will prevent them from doming as they rise. Let the muffins rise for 60 to 90 minutes, until they're puffy. Towards the end of the rising time, preheat the oven to 400°F
- Bake the muffins (still with the baking sheet on top) for 10 minutes. Flip the pans over, and bake 5 minutes more. Remove the top pan, and bake for another 3 to 5 minutes, until the muffins are a light golden brown, and the interior of one registers about 200°F on a digital thermometer.
- Remove the muffins from the oven. Remove the muffin rings, and transfer the muffins to a rack to cool.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.