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 has become a family favorite, bringing everyone together for weekend brunch that feels both special and comforting.
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 brings back fond memories of cozy weekend mornings with my family gathered around the table.
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 This recipe is a delightful way to create homemade English muffins with minimal effort and maximum flavor.
Recipe FAQs
- → What makes these muffins soft and fluffy?
The combination of bread flour, warm milk, and yeast with proper rising times helps create a light and tender crumb.
- → Why is cornmeal used during baking?
Cornmeal dusted on the pan prevents sticking and adds a pleasant crunchy texture to the muffin bottoms.
- → How do I get the classic nooks and crannies inside?
Splitting the cooled muffins gently with a fork creates the characteristic textured interior perfect for holding toppings.
- → Can this be made dairy-free?
Yes, substitute plant-based milk and butter, and replace the egg with unsweetened applesauce for a vegan-friendly option.
- → What is the best way to toast these muffins?
Slice them horizontally after cooling, then toast in a toaster or skillet until golden and crispy on the edges.