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.
This recipe became a family favorite quickly because of its simplicity and great results every time.
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 Baking these English muffins brought the whole family to the kitchen eager to share breakfast 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.
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Enjoy these homemade English muffins fresh and warm for breakfast or brunch to impress your guests.
Recipe FAQs
- → What makes these English muffins soft and fluffy?
The combination of bread flour, warm milk, melted butter, and proper rising times creates a tender, airy crumb that results in soft and fluffy muffins.
- → Why is cornmeal used in the baking process?
Cornmeal dusted on the pan prevents sticking and adds a subtle texture to the bottom and top of the muffins.
- → How do I achieve the signature nooks and crannies?
Splitting the muffins with a fork instead of a knife after baking helps reveal the characteristic texture with lots of small pockets.
- → Can I make a vegan version of these muffins?
Yes, use plant-based milk and butter substitutes, and replace the egg with unsweetened applesauce for similar texture and moisture.
- → How long should the dough rise before baking?
The dough rises for about 1 hour initially until doubled, then after pressing into the pan, it rests for another 30–40 minutes before baking.