Pin It 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.
I've always loved making these sheet pan English muffins for weekend brunches. They bring everyone together around the table.
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 68 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 3040 minutes, until puffy.
- Step 8:
- Meanwhile, preheat oven to 375°F (190°C).
- Step 9:
- Bake for 1822 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.
Pin It This recipe has become a favorite for family brunches, making every weekend feel special and cozy.
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.
Nutritional Information
Calories 180, Total Fat 4 g, Carbohydrates 31 g, Protein 5 g per muffin
Pin It 
Enjoy your homemade English muffins fresh and warm, perfect for any breakfast or brunch occasion.
Recipe FAQs
- → What makes these English muffins soft and fluffy?
The combination of warm milk, active dry yeast, and a proper rising time encourages a tender crumb and soft texture.
- → Can I use a different pan if I don't have a sheet pan?
A rimmed baking sheet is best to achieve even thickness and texture, but a similar-sized pan may work with adjustments.
- → Why is cornmeal used in this preparation?
Cornmeal dusting creates a slightly crunchy base preventing sticking and adds pleasant texture.
- → How should the muffins be split for best texture?
Splitting with a fork helps preserve the nooks and crannies essential for holding butter or toppings.
- → Can I make a vegan version of these muffins?
Yes, substitute plant-based milk and butter, and replace the egg with unsweetened applesauce to maintain softness.
- → How long does the dough need to rise?
The dough rises twice: first about 1 hour until doubled, then 30–40 minutes after shaping for optimal texture.