Cinnamon Raisin English Muffins, Gluten Free

Cinnamon Raisin English Muffins, Gluten-Free. Like the other one only better.

These are similar to our other English Muffins, but simpler, faster and a bit easier. Add some really good cinnamon, a few good raisins, let the whole thing chill overnight and the next morning – Cinnamon Raisin English Muffins for breakfast.

We tried the griddle method to “bake” them and while that yielded a very cool looking muffin, it also just about set off every smoke alarm though we used every fan we own. It is not a project for the meek. A hot griddle is a stinky, smokey affair. I prefer the oven baking method because while it is a hot oven, it also doesn’t seem to smoke up the house. If you have great ventilation, then give the griddle a try.

If you are not a fan of cinnamon/raisin the recipe will also make plain English Muffins without sacrificing taste or quality. The muffins keep well in a bread box or stored in a ziplock bag – though they will get a little damp in plastic. But if you’re toasting them it doesn’t make a huge difference. But for freshness, nothing beats a $25 breadbox.

Be sure to let the batter rest overnight in the refrigerator for the best outcome – the flours need to hydrate and absorb the liquids and it helps develop the yeasty flavor. You will want them to rise to the top of the muffin rings before baking and that may take an hour plus, depending on the temperature, humidity and all that. Being a little patient helps. Keep the rings covered with parchment paper. When the oven is preheated and they are ready to bake, be sure to place another baking sheet on top of the parchment paper covering the rings (see directions).

And one more important thing – a little lesson I learned the hard way. After wasting flour on two three batches of English Muffins and wondering what the heck was going on – the tiny little light bulb lit up (read: Mr. Canteen asked me if the yeast was any good). If you have any suspicion about the spunk of the yeast, give it a proofing test. Swirl a teaspoon in a glass of water with a tiny bit of honey or sugar and stir. Wait ten minutes. Stir again and wait about ten minutes more. It should look like a beer poured badly – big giant head. If not, toss the stuff and get some new yeast.  Even if the date says it should be good.

Cinnamon raisin English muffins with a giant cup Philz coffee –  the next best thing to sliced bread.

Cinnamon Raisin English Muffins, Gluten-Free. Because homemade are tasty good, cheap and easy.

Cinnamon Raisin English Muffins, Gluten Free
Thomas should move on over - actually I thought life after GF meant never eating a decent English Muffin again. Never say never. These are even better than the other and probably a little better for you, too. Whole grain brown rice, a little oat, and cinnamon and raisins are decent stuff to load into a morning meal. Add some almond or other nut butter and it's a great tasting and good-for-you breakfast.
  • 300 grams Canteen AP blend (2⅓ cups)
  • 30 grams GF oat flour (1/4 cup)
  • 60 grams dry milk powder (1/3 cup)
  • 1½ teaspoons kosher salt
  • 15 grams granulated sugar (1 heaping tablespoon)
  • 10 grams instant Red Star (bread machine) yeast (1 heaping tablespoon)
  • 1 extra-large egg white
  • 295 grams warm water (not more than 112°F) (1¼ cups)
  • 1 tablespoon shortening (Spectrum organic solid)
  • 2 teaspoons cinnamon
  • 70 grams raisins (1/2 cup)
  • 3 tablespoons GF oat bran (or ground up rolled oats)
  1. In the bowl of a stand mixer whisk together flour, oat flour, milk powder, salt, sugar, and yeast until combined. Add the egg white to the flour mixture and stir. Mix shortening in water until mostly melted. Add to flour mixture and using the paddle attachment, blend on medium low for three minutes. Add cinnamon and stir just to blend. Using a silicone spatula, fold the batter to make sure all the dry mixture is blended well. Cover with plastic wrap and place bowl in the refrigerator overnight.
  2. The next morning remove the bowl from the refrigerator. Line a baking sheet with parchment and spray eight English Muffin rings with nonstick spray. Place the rings on the baking sheet. Sprinkle oat bran (or ground rolled oats) in the center of the rings - about ½ teaspoon in each.
  3. Remove plastic wrap and beat the mixture once again for 3 minutes on medium speed. Remove from stand and fold in raisins with a spatula. Scoop batter into each ring evenly - about ⅓ cup each. Sprinkle top of batter in each ring with remaining oat bran - about ½ teaspoon each. Cover rings with a baking sheet sized piece of parchment and let them rise for about an hour to an hour and a half until the batter has risen almost to the top of each ring.
  4. Once they are close to the end of the rise, preheat oven to 400°F. With parchment still on top of the rings, add another baking sheet to the top of the parchment and place the muffins in the oven. Bake 18 minutes and remove the extra baking sheet and parchment from the top. Bake 3-4 minutes more or until the internal temperature is 185°F or the muffins are turning pale brown. They will look slightly under done when they are finished (think English Muffin cinnamon tone yet pale).
  5. Remove the baking sheet and place on a rack. Give them 3-5 minutes to cool and remove the muffins from the rings and transfer to a rack to cool completely.
  6. Cut the muffins in half using the old fork trick (pierce the edges with a fork all the way around the muffin and gently pull it apart) and toast lightly. Keep in a breadbox for best results.

Cinnamon Raisin English Muffins, Gluten-Free. Bet you can't eat just one.



  1. I think my little girl will be very happy when I make these. Maybe tonight!

  2. Yum! I went through a phase where I only ate cinnamon raisin bagels (and smothered in cream cheese). These look a lot healthier but even tastier! I’ve done that with yeast too, although it was making rolls on Thanksgiving Day. I baked two batches, but neither rose… My poor family still ate those dense rolls!

  3. I might make these for my mum she loves these..