Save 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 is one of my go-to recipes for weekend brunches. It always impresses guests and is simple enough to prepare ahead of time.
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 My family loves gathering around the table for these muffins fresh from the oven, especially on chilly weekend mornings.
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 these English muffins fresh or toasted for a comforting start to your day.
Recipe Q&A
- → What ingredients create the soft texture in these muffins?
The combination of warm milk, melted butter, and an egg enriches the dough, contributing to a tender and fluffy crumb.
- → How does using a sheet pan affect the baking process?
Baking in a rimmed sheet pan allows even spreading of the dough and uniform baking, producing consistent golden muffins in one batch.
- → Why is cornmeal used on the pan?
Cornmeal dusted on the pan prevents sticking and adds a subtle texture to the bottoms and tops of the muffins.
- → What is the best way to split these muffins?
Use a fork to gently split the cooled muffins horizontally, preserving the characteristic nooks and crannies for better toasting.
- → Can these muffins be made vegan?
Yes, substituting plant-based milk and butter along with applesauce in place of the egg creates a vegan-friendly variation.
- → How long should the dough rise before baking?
The dough rises twice: first for about 1 hour or until doubled, then again for 30 to 40 minutes after shaping in the pan.