Chewy Cinnamon Raisin English Muffins

Instructions:

1. Whisk the warm milk (110°F/43°C), honey, and active dry yeast together in a bowl and let sit for 5-10 minutes until foamy.
2. In a separate large bowl, combine the all-purpose flour and salt.
3. Pour the yeast mixture and softened unsalted butter into the flour mixture and stir until a shaggy dough forms.
4. Knead the dough for 5 minutes until smooth.
5. Fold in the ground cinnamon, brown sugar, and raisins, ensuring they are evenly distributed.
6. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot until doubled in size, about 60-90 minutes.
7. Gently punch down the dough and use a bench scraper to divide it into 10 equal portions.
8. Roll each portion into a ball and flatten slightly into a disc.
9. Place the discs on a parchment-lined tray dusted with cornmeal, cover, and let rise for another 30-45 minutes.
10. Preheat the oven to 190°C (375°F).
11. Heat a cast iron skillet or griddle over medium-low heat.
12. Carefully place the muffins in the pan in batches and cook for 7-10 minutes per side until golden brown.
13. Transfer the seared muffins to a baking sheet and bake for 8-10 minutes until they sound hollow when tapped.