In a mixing bowl, whisk together the sourdough starter, whole milk, melted butter, maple syrup, and cinnamon until smooth. Let sit.

Gradually add the flour to your mixture, stirring gently until a dough begins to form. Fold in the soaked raisins.

Cover the bowl lightly and let the dough rise in a warm area for 30 to 60 minutes, until puffy.

Flour your countertop lightly, turn out the dough, and divide into equal portions to shape into muffins.

Preheat a non-stick frying pan over medium heat and cook the muffins for 5 to 7 minutes on each side until golden brown.

Transfer to a wire rack to cool slightly. Serve warm with butter or spreads.