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 recipe has been a weekend favorite for my family as the muffins come out perfectly every time and are wonderful fresh or toasted.
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 always gathers around when these muffins come out of the oven warm and ready to be split.
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.
Save These sheet pan English muffins are simple to prepare and make a delightful addition to any brunch table.
Common Questions
- → What makes these muffins soft and fluffy?
The combination of bread flour, warm milk, and two rising periods produces a tender, airy crumb with a soft texture.
- → Why is cornmeal used on the pan?
Cornmeal prevents sticking and adds a slight crunch to the muffin exterior, replicating traditional texture.
- → Can I make these muffins vegan?
Yes, substitute plant-based milk and butter, and replace the egg with unsweetened applesauce to maintain moisture.
- → How do I achieve the classic nooks and crannies?
Gently splitting the cooled muffins with a fork helps create the characteristic texture ideal for toasting.
- → What is the best way to store leftovers?
Store cooled muffins in an airtight container at room temperature for up to two days, or freeze for longer freshness.