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.
I have always loved making these because they come out perfect every time and my family enjoys them toasted with butter.
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 has become a staple in our family brunches and always brings smiles to the table.
Notes
Serve with butter, jam, honey, or as the base for eggs Benedict. Add 1/2 cup raisins for a sweet variation.
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 Enjoy these muffins fresh toasted or store them for quick breakfasts all week long.
Recipe FAQs
- → What gives the muffins their soft texture?
The combination of bread flour, milk, butter, and an extended rising time creates a tender, fluffy crumb in the muffins.
- → Why use cornmeal on the pan and dough?
Cornmeal prevents sticking and adds a gentle crunch to the muffins' exterior once baked.
- → Can this method be made vegan?
Yes, substitute plant-based milk and butter, and use applesauce in place of the egg for a vegan version.
- → How do I achieve the signature nooks and crannies?
After baking and cooling, split the muffin squares horizontally with a fork to expose the characteristic texture.
- → What toppings complement these muffins?
They pair well with butter, jam, honey, or savory choices such as eggs Benedict components.