Pin It 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.
Preparation Time 20 minutes Cooking Time 20 minutes Total Time 2 hours (including rising time) Category Breakfast Brunch Difficulty Easy Cuisine British-American Yield 12 muffins Diet Vegetarian
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 68 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 3040 minutes until puffy
- Step 8:
- Meanwhile preheat oven to 375°F (190°C)
- Step 9:
- Bake for 1822 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
Pin It 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
Nutritional Information
Calories 180 Total Fat 4 g Carbohydrates 31 g Protein 5 g
Pin It These sheet pan English muffins will elevate your brunch and delight your guests every time.
Your Questions Answered
- → What makes these English muffins soft and fluffy?
The combination of bread flour, warm milk, yeast, and a two-step rising process helps develop a tender crumb and light texture.
- → Can I use a different milk for this dough?
Yes, plant-based milk works well and can replace whole milk to suit dietary preferences.
- → How do I achieve the classic muffin nooks and crannies?
Splitting the muffins with a fork after cooling creates the characteristic texture perfect for toasting.
- → Is cornmeal necessary in this preparation?
Cornmeal dusting prevents sticking and adds a subtle texture to the exterior crust.
- → Can I add flavors or mix-ins to the dough?
Yes, additions like raisins can be incorporated for a sweet twist on this classic bread.