Cinnamon Raisin Pull-Apart Muffins

It’s addictive, and it smells great.

No, it’s not crack. It’s better than that.

Is it cinnamon? Well you got that right, my friend.

Would you like some cinnamon on your pretzel? Yes please!
How about some cinnamon on your cappuccino? Why yes, please.

As you can tell, I have a soft spot for all things cinnamon. Like chocolate, it makes everything taste better. It’s like a kiss on a wound to make the pain go away. Or perhaps, a mother’s reassurance that everything will go alright. It puts the ‘c’ in magic. What can I say? Nothing does it like cinnamon.

I’ve made cinnamon rolls a countless times before. Some with pudding. Some that turned out terribly. And others that were wolfed down in seconds.

I know, another cinnabon clone recipe? Give me a break.

But if I told you it’s just as delicious and easy to make, perhaps you’d stay.

It’s a cinnamon roll, muffin-style. A snap to put this together, and, so soft and tender, you’d be clamouring for more before you know it.

So take a muffin pan out now. You know you want to make these. (:

Cinnamon Raisin Pull-Apart Muffins
adapted from Joy the Baker

makes a dozen

3 cups bread flour
2 teaspoon salt
1 1/2 teaspoon active dry yeast
1 cup lukewarm water
2  tablespoon olive oil

1/2 cup unsalted butter, softened
1 1/4 cup brown sugar
1/2 cup granulated sugar
3 Tablespoons flour
1/2 teaspoon cornstarch
1 1/2 teaspoon ground cinnamon
handful of golden raisins (optional)
more flour, granulated sugar and cinnamon for dusting

Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball.

If you are finding this step difficult,leave the dough in a lightly-floured spot, put the empty bowl upside-down on top of it and come back in 2 to 5 minutes, at which point you will find the dough a lot more lovable.

Knead it for just a minute or two. Lightly oil the bowl (a spritz of cooking spray perfectly does the trick) where you had mixed it.

Dump the dough in, turn it over so all sides are coated, cover it in plastic wrap and leave it undisturbed for an hour or two, until it has doubled in size. Or you may leave it overnight in your refrigerator.

Dump it back on the floured counter, and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes.

(If you’ve left your dough in the fridge overnight, preheat your oven to 350 degrees F, place the covered bowl of dough near the oven, or on a stovetop burner that doesn’t get too hot, bringing the dough to room temperature faster.  After it’s been out of the fridge for about 30 minutes, dump it onto a floured counter, press the air out and knead the dough into a smooth, ball.  Return to the down to warm up a bit more, and rise just a bit more, about 30 minutes more.  Your dough should be doubled in size from the previous night.)

Grease a muffin pan and dust it with flour.  Set aside.  On a well floured work surface, dump out the dough.  Press out with your hands until your dough is about 3/4-inch thick.  The shape doesn’t matter so much.  Begin to cut the dough into small chunks. If the dough sticks to your knife, just flour you knife a bit.  Once cut into chunks, sprinkle the pieces with a bit of flour, a handful of granulated sugar and a generous dusting of ground cinnamon.  Toss on the counter top.

In a separate bowl, combine brown sugar, granulated sugar, butter, flour, cornstarch, raisins and cinnamon until well combined.

Fill the muffin tin to the halfway point with dough chunks, softly packing them in.  Top with about a tablespoon of the sugar mixture, then top with more dough chunks, packing lightly.  Finish with more sugar mixture.  That’s four layers for each muffin.

Bake at 350 degrees F for about 12-15 minutes, keeping an eye on them after 12 minutes.  Let cool in the pan for 15 minutes.  Run a sharp knife around the edges of each muffin then gently scoop out of the muffin tin.  Enjoy!

Note: Bake at a slightly lower temperature if you are using dark colored pans.

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23 thoughts on “Cinnamon Raisin Pull-Apart Muffins

  1. Oh my word!! These look fabulous! My whole family loooooves cinnamon. I actually have an aunt who puts it in her brown beans. Will definitely be making these very, very soon!

  2. Hey girly! I just found your blog and how refreshing. I love it and those muffins look to die for. I am so glad to find another food lover. I have a blog too called Kitchen Belleicious where i share my passion for food too! Would love for you to come visit if you get the chance! Always looking for a new food blog for things to cook up! XOXO
    Jessica

  3. you’re right. i do want to make these. my tummy grumbles with distress because your photos of these cinnamonlicious muffins urges me to gobble my monitor. but, i shant do that. no nutrients in a monitor. lovely lovely stuff, hope to try these this weekend.

  4. Hi there! Your muffins look delicious! May I ask what you changed from Joy the Baker’s recipe? I’m looking for her original one but it does not exist on the interwebs anymore :( Your help would be greatly appreciated! x

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