Homemade English Muffins – Huckleberry Cafe English Muffins

Homemade English Muffins Recipe

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.

how to make 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.

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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.
huckleberry english muffin with jam on a plate with jam and coffee and a tray of muffins in the background

Homemade English Muffins - Huckleberry Cafe English Muffins

Yield: 12 English Muffins
Prep Time: 40 minutes
Cook Time: 12 seconds
Additional Time: 1 hour
Total Time: 1 hour 40 minutes 12 seconds

Homemade English Muffin recipe - From Jennifer Garner's Fake Cooking Show. Homemade English Muffins from the Huckleberry Cafe in Santa Monica.


  • 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 butter, 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.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 938mgCarbohydrates: 70gFiber: 3gSugar: 12gProtein: 12g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

More Healthy Make Ahead Breakfast Ideas //

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Steel Cut Oats – 5 Ways //

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Whole Wheat Spiced Pumpkin Muffins //

vegan vanilla berry muffin recipe

Vegan Vanilla Berry Muffins //

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.

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 22 Comments

  1. Colby

    Where is the butter used in the recipe? Is it just for greasing the bowl? I’ve reread a few times and I am not seeing it. Thanks!

    1. Bree Hester

      With the honey, flour, sugar, and salt. Sorry, I’ll fix the recipe card, thanks for catching it!

  2. Terry Bright

    If the dough is in the fridge for the first rising, is it really going to do much? I would think the cold temp would retard it’s growth. Also, you do not mention anything in the skillet – I would normally use clarified butter?

    1. Bree Hester

      Yes it does, it does exactly what it needs to do. They cook in a dry skillet.

  3. Brooks

    HI. Im going to make these today. Have you tried adding blueberries or cinnamon?

    1. Bree Hester

      No, I haven’t, but give it a shot.

  4. Brooks

    Another question…
    I don’t see directions to kneed the dough. My dough was so sticky! I made it work and was able to press it out and cut the rounds. But I was wondering if it needs kneeling with a little added flour… thx

    1. Bree Hester

      It is a really sticky dough. It doesn’t, unless you want a tough English muffin. This recipe came from Zoe Nathan and I trust her.

  5. Kyla

    Hi! I’m about to try making this for the first time but I don’t have a mixer so I’ll be mixing by hand — if you have any tips for making this without a mixer please let me know! I just read your comment about not needing to knead the dough so I’m worried I’ll overwork it but I’m giving it a shot anyway. Thanks!!

    1. Bree Hester

      I don’t think that you will over work it, it really just needs to come together into a smooth ball. But it will be VERY STICKY. So my tip is to make sure to not over-flour.

  6. Cheryl

    This is literally the worst recipe ever. It isn’t clear and it isn’t even correct. DO NOT MAKE THIS RECIPE! Waste of your time

    1. Bree Hester

      Sorry that you didn’t have success. I’ve made it many times and been very successful. It actually came from a pretty famous cookbook and I shared a video that showed you how to make with and what it was supposed to look like.

  7. Lydia

    I have made these English muffins several times after watching Jennifer Garner’s pretend cooking show. The muffins came out great. Thanks for the tip about only opening up the muffins with a fork, and not with a knife to preserve the nooks and crannies.

    1. Bree Hester

      I am so glad! Some of the commenters have had trouble with this recipe and made me doubt it, but I know that it works! And yes, FORK ONLY!!!

  8. Laurel

    Success! These are really great. Yes it doesn’t SEEEEM like it is going to work (sticky dough, fridge rise etc.) but it did and I have a very happy fam! Your website is beautiful.

    1. Bree Hester

      It doesn’t, you are so right, but it does! And thank you so much!

  9. Leslie Ung

    Yay!!! My english muffins came out perfectly!!! Thanks so much for an amazing recipie!! Everyone raved about it!!!

    1. Bree Hester

      Aren’t they amazing? It seems like they aren’t going to work, but they end up perfect! SO glad you loved them.

  10. Johanna Fitz

    Hi! I am OBSESSED with these English muffins and are adding them to my Christmas treat baskets for some friends. I have one question:

    I find that they work better if left in the fridge overnight. This is my first time making them in bulk. Is there a set amount of time they must be in the fridge for that to work? Usually they are in for about 7-8 hours before I take them out, but I would like to try and speed up the process a little. Would it still work if I only put them in the fridge for 3-4 hours? Thank you!

    1. Bree Hester

      The long time in the fridge develops flavor. I think that you can shorten this step, but I’ve never done it shorter than the overnight, so I can’t promise an outcome.

  11. Kelly

    Can you please verify the dough hook? A total of 3 mins doesn’t seem like it’s even enough time to even combine all of the ingredients using just the hook. I noticed JG used the paddle…

    1. Bree Hester

      Then use the paddle. Or mix it longer.

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