Save Pin Soft, golden, and fluffy English muffins baked in a single sheet pan—perfect for a crowd-pleasing brunch. Enjoy warm, split, and toasted with butter or your favorite toppings.
This recipe quickly became a family favorite because of how easy it is to make and how delicious the muffins turn out.
Ingredients
- Dough: 3 1/2 cups (440 g) bread flour, 2 tbsp (25 g) granulated sugar, 2 1/4 tsp (1 packet, 7 g) active dry yeast, 1 1/2 tsp fine sea salt, 1 cup (240 ml) whole milk, warm (about 110°F/43°C), 1/2 cup (120 ml) warm water, 3 tbsp (42 g) unsalted butter, melted, 1 large egg, room temperature
- For Dusting: 1/4 cup (30 g) cornmeal
Instructions
- Step 1:
- In a large mixing bowl, whisk together bread flour, sugar, yeast, and salt.
- Step 2:
- In a separate bowl, combine warm milk, warm water, melted butter, and egg. Whisk until well mixed.
- Step 3:
- Pour the wet ingredients into the dry ingredients. Mix until a shaggy dough forms, then knead (by hand or with a stand mixer and dough hook) for 6 8 minutes, until smooth and elastic.
- Step 4:
- Cover the bowl and let the dough rise in a warm spot for 1 hour, or until doubled in size.
- Step 5:
- Lightly grease a rimmed sheet pan (about 13x9 inches/33x23 cm). Evenly sprinkle cornmeal over the bottom.
- Step 6:
- Transfer the risen dough to the prepared sheet pan and gently press it into an even layer, reaching all corners. Sprinkle additional cornmeal over the top.
- Step 7:
- Cover loosely with plastic wrap or a clean towel and let rise for 30 40 minutes, until puffy.
- Step 8:
- Meanwhile, preheat oven to 375°F (190°C).
- Step 9:
- Bake for 18 22 minutes, until golden brown and set.
- Step 10:
- Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Step 11:
- Once cooled, cut into 12 squares. Split each square horizontally with a fork or serrated knife. Toast and serve with desired toppings.
Save Pin This recipe has brought many family members together on weekend mornings enjoying warm, homemade muffins.
Notes
Serve with butter, jam, honey, or as the base for eggs Benedict. For best nooks and crannies, always split muffins with a fork.
Required Tools
Large mixing bowl, whisk, stand mixer (optional), rimmed sheet pan (13x9 inches/33x23 cm), plastic wrap or clean towel, wire rack, serrated knife or fork
Allergen Information
Contains wheat (gluten), milk, egg, and butter (dairy). For allergen concerns, check all ingredient labels and consider substitutions as needed.
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Enjoy your sheet pan English muffins fresh toasted with your favorite toppings for a delightful treat.
Recipe FAQs
- → What makes these English muffins soft and fluffy?
The combination of warm milk, melted butter, and egg enriches the dough, while proper kneading and rising help develop a tender crumb and airy texture.
- → Why is cornmeal used on the pan?
Cornmeal prevents sticking and adds a slight texture to the bottom and top surface, creating the characteristic crust of English muffins.
- → Can I make a vegan version of these muffins?
Yes, substitute plant-based milk and butter, and replace the egg with unsweetened applesauce to keep the soft texture.
- → How do I achieve the classic nooks and crannies?
After baking and cooling, splitting the muffins with a fork rather than slicing preserves their famous texture and creates those nooks and crannies.
- → Can these muffins be prepared ahead of time?
Yes, the dough can be refrigerated after the first rise, then shaped, risen again, and baked fresh for convenience.