Stepwise Method: Cinnamon Raisin English Muffins

• Start by warming the milk in a small saucepan until it’s just lukewarm. Remove it from the heat and sprinkle the active dry yeast and sugar over the milk. Let it sit for about 5-10 minutes until it becomes frothy. This means your yeast is active and ready to go!
• In a large mixing bowl, whisk together the all-purpose flour, salt, and cinnamon. Make sure these dry ingredients are well combined for even flavor throughout your muffins.
• Once the yeast is activated, add the softened butter to the yeast mixture. Stir until combined. Gradually add the dry mixture to the wet mixture, mixing until a dough begins to form. You can use a wooden spoon or your hands for this step.
• Fold in the raisins, ensuring they are evenly distributed throughout the dough. This will give you bursts of sweet flavor in each muffin.
• Transfer the dough to a lightly floured surface and knead it for about 5-7 minutes until it's smooth and elastic. If the dough is too sticky, add a little more flour as needed.
• Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
• After the dough has risen, punch it down to release the air. Turn it out onto a floured surface and divide it into equal pieces (about 12-15). Shape each piece into a round muffin shape.
• Place the shaped muffins on a baking sheet lined with parchment paper. Cover them with a towel and let them rise again for about 30 minutes, or until they puff up.
• While your muffins are rising, preheat your oven to 350°F (175°C). This ensures that they bake evenly and thoroughly.
• Once the muffins have risen, bake them in your preheated oven for about 15-20 minutes or until they are golden brown on top.
• Remove the muffins from the oven and transfer them to a cooling rack. Let them cool for a few minutes before slicing them open and adding your favorite toppings. Enjoy your freshly baked Cinnamon Raisin English Muffins warm!