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.
I have always loved the idea of making English muffins for my family. Baking them in one sheet pan without individually shaping each muffin really saves time and effort.
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 This recipe has become a weekend staple in our home where we enjoy warm muffins with butter and jam around the breakfast table.
Notes
Add 1/2 cup raisins for a sweet variation. Serve with butter, jam, honey, or as the base for eggs Benedict.
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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These sheet pan English muffins bring warmth and comfort to any breakfast with minimal effort.
Common Questions
- → What gives these muffins their fluffy texture?
The combination of active dry yeast, warm liquids, and adequate rising time creates a light, airy structure in the dough, resulting in soft, fluffy muffins.
- → Why is cornmeal used in this method?
Cornmeal is sprinkled on the sheet pan to prevent the dough from sticking and adds a slight crunch to the muffin's base.
- → How long should the dough rise before baking?
The dough needs to rise twice: first for about 1 hour until doubled in size, then again for 30–40 minutes after being shaped on the pan.
- → Can these be made vegan?
Yes, by substituting plant-based milk and butter and replacing the egg with unsweetened applesauce, a vegan version can be prepared.
- → What is the best way to split the muffins?
Use a fork to gently split each muffin horizontally, which helps preserve the characteristic nooks and crannies perfect for holding toppings.