Save to Pinterest 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 has become a weekend favorite in our home because it fills the kitchen with amazing aromas and everyone loves to help split and toast the muffins.
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 to Pinterest This recipe has brought my family together many weekends as we enjoy fresh warm muffins before our busy day.
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 freshly baked sheet pan English muffins warm from the oven or toasted with your favorite toppings.
Recipe FAQs
- → What gives these muffins their soft texture?
The combination of bread flour, warm milk, and melted butter in the dough, along with proper rising times, ensures a tender and fluffy interior.
- → How can I achieve the characteristic nooks and crannies?
Splitting the cooled muffins with a fork rather than slicing creates the traditional textured surface ideal for holding spreads.
- → Can I make these muffins vegan?
Yes, replace the milk with plant-based alternatives, use vegan butter, and swap the egg for unsweetened applesauce to keep the texture moist.
- → Why is cornmeal used in this method?
Cornmeal dusted on the pan prevents sticking and adds a subtle crunch to the muffin bottoms and tops.
- → Is it necessary to let the dough rise twice?
Allowing the dough to rise twice helps develop flavor and creates a light, airy crumb in each muffin square.
- → Can I add mix-ins to the dough?
Additions like raisins can be mixed into the dough for a sweet variation that complements the soft texture.