raisin cinnamon english muffins
almond flour breads & bagels breakfast looks scd legal snack life

RAISIN CINNAMON ENGLISH MUFFINS (GRAIN FREE, SCD DIET) these are simply a dream! truly reminiscent of that classic raisin cinnamon bread, these are made with almond flour and a cinnamon-honey mixture in the form of english muffins.

I’ve been excited about this recipe for awhile. Possibly because I’ve been dreaming about it forever. Raisin cinnamon bread was my absolute favourite thing growing up. Nonetheless, it was mostly considered a “treat” at my house, it wasn’t an every day occurrence. Every now and then my mom would come home with some of those Sun-Maid cinnamon raisin bread bags, you know the red ones, possibly a double pack from Costco (!) and I would proceed to devour them. 

Since going grain free, gluten free, and refined sugar free, clearly those store-bought raisin cinnamon loaves are a thing of the past. I’ve thought about re-creating it in loaf form, too, but I’ve yet to venture in that territory — I also love my new sandwich round (aka whoopie pie) mold and I knew it would be the perfect mold to create an english muffin recipe after I made the sandwich round recipe.

Thus: cinnamon raisin english muffins were finally born! 

raisin cinnamon english muffins, grain free, scd diet

Okay it didn’t happen that easily. I mean, I had to test this recipe and ensure the perfect amount of raisins and cinnamon– aka a lot — but I love that you can taste (and see!) the cinnamon swirls through out these little english muffins, and I also don’t skimp on my raisins. However these are flexible– if you are a proponent of less raisins in your cinnamon raisin toast (who are you???) then simply don’t add in the extra 1/4 cup of raisins for topping (included in the full instructions below).

I used almond flour for these cinnamon raisin english muffins, I went the safe route by basing this recipe off the tried and true sandwich round recipe, with a few extra flourishes to bring them to the cinnamon-raisin-required level. That is to say, a bit more honey, cinnamon, and raisins (!!).

Thus the result is a sweeter sandwich bread. You can toast it for breakfast toast– top it with whatever your heart desires, but here are a few ideas: cream cheese (if you are SCD, watch my instructional video on Instagram on how to drip your yogurt for cream cheese – which, incidentally, you would also need to bake these english muffins), butter, honey, cinnamon-honey, jam, or yogurt.

You can use it for sandwich bread and make yourself a fancy grilled cheese — sooo good, and opt for some fancy cheese while you’re at it too, why not try a melted brie or gouda raisin cinnamon grilled cheese? Or perhaps you want to simply top it with some cheese and do a cheese melt in the oven. 

I would love to know if you’ve tried this recipe, please drop me a comment below and let me know how it went! Follow me on Instagram for more daily content: @grainfreee.

A few related recipes if you’re looking for some grain free and bread-adjacent recipes to try:

dark chocolate cranberry pecan cookies made with almond flour, grain free diet

cinnamon raisin english muffins: ingredients

  • 2 cups almond flour
  • 2 tbsp apple cider vinegar
  • 1 tsp baking soda
  • 4 eggs
  • 1/4 cup melted butter
  • 3/4 cup 24-hour dripped SCD yogurt (sub in greek yogurt or dry curd cottage cheese)
  • 4 + 1/2 tbsp honey (divided as follows: 2 tbsp / 2 + 1/2 tbsp)
  • 4 tbsp cinnamon
  • 3/4 + 1/4 cup raisins (the 1/4 cup is for extra topping) (i use organic sun-maid, they are simply the best)

cinnamon raisin english muffins: how to

  1. Start by soaking your raisins in boiling hot water for 15 minutes to soften them.
  2. Now, begin to prepare your batter. In a food processor, blend the almond flour, baking soda.
  3. Add the melted butter, 2 tbsp of honey, and dripped, thick or greek-style yogurt, and continue to blend.
  4. Add in the apple cider vinegar, and pulse once again. Finally add in the eggs, and blend until well combined.
  5. Remove the blade from the food processor, and using a spatula, take off any excess batter. Mix in the 3/4 cup of raisins, and 1 tsp of cinnamon.
  6. With the remaining cinnamon and the remaining 2 + 1/2 tbsp of honey, you will be creating a honey-cinnamon mixture to swirl into your english muffins.
  7. Warm the 2 + 1/2 tbsp of honey slightly to make it runny, and stir in the cinnamon in a small bowl.
  8. Use a silicone whoopie pie or mini cake mold (you can also try using the very bottom of a jumbo-sized muffin tray), you will now be preparing your english muffins.
  9. To prepare your english muffins, you will start by layering: 1 tbsp of the batter, 1/8 tsp of the cinnamon-honey mixture, a few extra raisins, and repeat this again with another 1 tbsp of batter, 1/8 tsp of cinnamon-honey mixture. (2 tbsp of batter total, and 1/4 tsp total of cinnamon-honey mixture per english muffin, however, it is possible you will need to use more or less depending on the size of your silicone mold).
  10. Now using a toothpick, swirl the cinnamon-honey mixture in figure-eights. Finally, top each english muffin with a few extra raisins. [Step-by-step photos below]
  11. Bake the english muffins in a preheated oven at 350 for 17 minutes. They will start to brown, but you don’t want them to overly brown as you will inevitably end up toasting these when you go to make one! Although you can eat them un-toasted too, they are better slightly toasted in my personal opinion. Allow to cool completely before removing. Makes 18 raisin cinnamon english muffins.
raisin cinnamon english muffins, grain free, scd diet
raisin cinnamon english muffins, grain free, scd diet
raisin cinnamon english muffins, grain free, scd diet
raisin cinnamon english muffins, grain free, scd diet
raisin cinnamon english muffins, grain free, scd diet


raisin cinnamon english muffins (grain free, scd diet)

these are simply a dream! truly reminiscent of that classic raisin cinnamon bread, these are made with almond flour and a cinnamon-honey mixture in the form of english muffins.
Course: Breakfast, Snack
Servings: 18 raisin cinnamon english muffins
Author: grainfreee.com

Ingredients

  • 2 cups almond flour
  • 2 tbsp apple cider vinegar
  • 1 tsp baking soda
  • 4 eggs
  • 1/4 cup melted butter
  • 3/4 cup 24-hour dripped SCD yogurt sub in greek yogurt or dry curd cottage cheese
  • 4 + 1/2 tbsp honey divided as follows: 2 tbsp / 2 + 1/2 tbsp
  • 4 tbsp cinnamon
  • 3/4 + 1/4 cup raisins (the 1/4 cup is for extra topping) (i use organic sun-maid, they are simply the best)

Instructions

  • Start by soaking your raisins in boiling hot water for 15 minutes to soften them.
  • Now, begin to prepare your batter. In a food processor, blend the almond flour, baking soda.
  • Add the melted butter, 2 tbsp of honey, and dripped, thick or greek-style yogurt, and continue to blend.
  • Add in the apple cider vinegar, and pulse once again. Finally add in the eggs, and blend until well combined.
  • Remove the blade from the food processor, and using a spatula, take off any excess batter. Mix in the 3/4 cup of raisins, and 1 tsp of cinnamon.
  • With the remaining cinnamon and the remaining 2 + 1/2 tbsp of honey, you will be creating a honey-cinnamon mixture to swirl into your english muffins.
  • Warm the 2 + 1/2 tbsp of honey slightly to make it runny, and stir in the cinnamon in a small bowl.
  • Use a silicone whoopie pie or mini cake mold (you can also try using the very bottom of a jumbo-sized muffin tray), you will now be preparing your english muffins.
  • To prepare your english muffins, you will start by layering: 1 tbsp of the batter, 1/8 tsp of the cinnamon-honey mixture, a few extra raisins, and repeat this again with another 1 tbsp of batter, 1/8 tsp of cinnamon-honey mixture. (2 tbsp of batter total, and 1/4 tsp total of cinnamon-honey mixture per english muffin, however, it is possible you will need to use more or less depending on the size of your silicone mold).
  • Now using a toothpick, swirl the cinnamon-honey mixture in figure-eights. Finally, top each english muffin with a few extra raisins. [Step-by-step photos on my website]
  • Bake the english muffins in a preheated oven at 350 for 17 minutes. They will start to brown, but you don't want them to overly brown as you will inevitably end up toasting these when you go to make one! Although you can eat them un-toasted too, they are better slightly toasted in my personal opinion. Allow to cool completely before removing. Makes 18 raisin cinnamon english muffins.

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