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 quickly became a favorite for weekend breakfasts with family and friends.
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
- Mix dry ingredients:
- In a large mixing bowl, whisk together bread flour, sugar, yeast, and salt.
- Combine wet ingredients:
- In a separate bowl, combine warm milk, warm water, melted butter, and egg. Whisk until well mixed.
- Make dough:
- 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.
- First rise:
- Cover the bowl and let the dough rise in a warm spot for 1 hour or until doubled in size.
- Prepare pan:
- Lightly grease a rimmed sheet pan (about 13x9 inches/33x23 cm). Evenly sprinkle cornmeal over the bottom.
- Shape dough:
- 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.
- Second rise:
- Cover loosely with plastic wrap or a clean towel and let rise for 30 40 minutes until puffy.
- Preheat oven:
- Meanwhile, preheat oven to 375°F (190°C).
- Bake:
- Bake for 18 22 minutes until golden brown and set.
- Cool:
- Cool for 10 minutes in the pan then transfer to a wire rack to cool completely.
- Serve:
- 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 makes for wonderful mornings surrounded by the warmth of fresh-baked bread and loved ones.
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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Enjoy these muffins fresh and warm for the best flavor and texture.
Recipe FAQs
- → What makes sheet pan English muffins different?
Instead of shaping individual rounds, the dough is spread in one layer on a sheet pan, making preparation easier and yielding uniform squares to split and toast.
- → How do I achieve the classic nooks and crannies?
Splitting the muffins with a fork rather than slicing helps create the characteristic uneven texture perfect for holding butter or toppings.
- → Can I make these muffins vegan?
Yes, substitute plant-based milk and butter, and replace the egg with 3 tablespoons of unsweetened applesauce for similar texture.
- → What is the purpose of cornmeal dusting?
Cornmeal prevents the dough from sticking to the pan and adds a slight crunch to the muffin’s exterior.
- → How long does the dough need to rise?
The dough rises about 1 hour first, then again 30–40 minutes after pressing into the pan to ensure a light and fluffy crumb.
- → What toppings pair well with these muffins?
Butter, jam, honey, or savory options like eggs Benedict complement the golden, tender muffins beautifully.