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 love making these muffins for weekend brunches because they always turn out light and fluffy, and my family enjoys customizing them with different toppings.
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 gathers around the kitchen every weekend to enjoy these muffins fresh and warm, making brunch a special time together.
Notes
For a vegan version, use plant-based milk and butter, and replace the egg with 3 tbsp unsweetened applesauce. Add 1/2 cup raisins for a sweet variation. 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 bring a delightful homemade touch to your brunch table with minimal effort.
Recipe FAQs
- → What makes these English muffins soft and fluffy?
The combination of bread flour, yeast, warm milk, and butter, plus two rising periods, creates a light and tender crumb.
- → Can I use a different pan for baking?
A rimmed sheet pan is ideal to keep the dough evenly shaped and to ensure consistent baking.
- → How do I know when the muffins are fully baked?
The muffins are ready when they turn golden brown and sound hollow when tapped on the bottom.
- → What is the purpose of the cornmeal dusting?
Cornmeal prevents sticking and helps create a slightly textured crust typical of English muffins.
- → Can I add variations to the dough?
Yes, adding raisins or swapping dairy for plant-based alternatives works well, adjusting rising times as needed.