Save to Pinterest 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 English muffins for weekend brunch because they bring the whole family together and the smell fills the kitchen with warmth.
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 to Pinterest My family always gathers around as I split these muffins fresh from the oven, toasting them right away and topping with their favorite spreads.
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 to Pinterest 
These sheet pan English muffins make breakfast special and easy, with a soft interior and golden crust every time.
Recipe FAQs
- → What flour works best for sheet pan English muffins?
Bread flour is ideal for achieving a chewy texture and good structure thanks to its higher protein content.
- → Can I make these muffins vegan?
Yes, substitute plant-based milk and butter, and replace the egg with unsweetened applesauce for similar moisture and binding.
- → Why is cornmeal used in this preparation?
Cornmeal prevents sticking and adds a subtle texture to the bottom and top surfaces of the muffins.
- → How long should the dough rise before baking?
The dough should rise until doubled in size, about 1 hour initially, with a second 30–40 minute rise after shaping in the pan.
- → What’s the best way to split the muffins?
Use a fork to split the muffins horizontally, which preserves the classic nooks and crannies texture.
- → Can I add variations to the dough?
Yes, adding ingredients like raisins creates a sweet twist, while keeping the dough soft and flavorful.