Homemade English Muffin recipe – From Jennifer Garner’s Fake Cooking Show. These freezer-friendly English muffins are a perfect make-ahead breakfast.
Have you ever watched Jennifer Garner’s Fake Cooking Show? Could she be any more charming or adorable? She made homemade English muffins from the Huckleberry cookbook and I got in the car and went to the store and immediately bought the ingredients to make them.
I had the book sitting on my bookshelf and somehow missed that recipe. It was also fortuitous because Ava was just telling me how she was craving an English muffin. They aren’t easy to come by in Germany, not even at the commissary. It’s one of those things that you don’t think about until you can’t get one. If you really want it, you have to make yourself homemade English muffins.
A friend of mine brought me something really similar to an English muffin from a trip to the UK. (Do they call them English muffins in the UK or just muffins?) I toasted it and slathered in French butter and jam and it was the highlight of my week. Sometimes the simplest things bring the most joy.
I’ve made these numerous times and this recipe works like a charm. It takes a little planning, but I promise you that it is worth it. There is truly nothing better than freshly baked bread in the morning. Anything that you make-ahead for breakfast is a plus in my book.
I haven’t baked anything in a few weeks and I’m missing it. One of the things that I am most looking forward to when we move to New England this summer is restocking my baking supplies at King Arthur Flour. It is two hours from our new house and I will be making the trip as soon as we are moved in. I love going there. The cafe is delicious and it is a baker’s paradise.
Tips for Making and Freezing Homemade English Muffins //
- If you have extras, you can keep them in an airtight container or freeze them. Give them a couple of seconds in the microwave and then toast them.
- I sometimes make a double batch and freeze them in a single layer before putting them into a storage bag to grab whenever we want one. They keep in the freezer for one month.
- Whatever you do, do NOT cut these with a knife. It will ruin all of the nooks and crannies that you made inside. Fork split only.
- I start these the night before I want to eat them. I cut them out and place them on the semolina lined baking sheet. Cover, and griddle the next morning.
- 3 cups buttermilk
- 2 Tablespoons active dry yeast
- 3 Tablespoons butter, room temperature
- 3 Tablespoons honey
- 6 cups bread flour
- 1/4 cup sugar
- 4 1/2 teaspoons salt
- 1 cup cornmeal
Warm 1 1/2 cups buttermilk until warm. (I use a thermometer and warm it until it gets to 105°.)
Add the other 1 1/2 cups cold buttermilk to the bowl of a mixer fitted with the dough hook. Add yeast and stir to combine.
Add the warm buttermilk to the cold buttermilk. Add honey, bread flour, sugar, and salt. Mix on low for a minute, then increase speed and mix for another two minutes. The dough will be very sticky, but smooth.
Put the dough in a greased bowl. Cover with plastic wrap and let rise in the fridge for one hour.
Line two sheet pans with parchment paper, sprinkle 1/4 cup cornmeal, and set aside.
After an hour, sprinkle half of the cornmeal on a clean work surface. Turn the dough. Sprinkle the top with the last 1/4 cup cornmeal. Press the dough out to about a 1-inch thickness.
Use a 3-inch round cutter to cut out the rounds. This dough cannot be re-rolled, so cut as closely as possible to get as many muffins as you can.
Place the muffins on the sheet pan, an inch apart, cover with plastic wrap and let rise at room temperature for one hour. Or, keep in the fridge overnight and let rise for an hour in the morning.
Preheat oven to 350°. When the oven is preheated, heat a griddle or cast iron skillet to medium-high heat.
Place the muffins in the hot pan, cook for a minute or until golden brown, flip and cool the other side.
Place the grilled muffins on the sheet pans and bake for 8 to 10 minutes. If you are working with a small pan or griddle, do this in batches.
This recipe makes about 12 English muffins. I made the cutest baby ones with extra dough. If you have leftovers, freeze for one month, or wrapped tightly for three days.
More Healthy Make Ahead Breakfast Ideas //
There are affiliate links in this post. If you click on the link and make a purchase, I get a percentage at no cost to you.