Sheet Pan English Muffins

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 enjoy making these sheet pan English muffins for weekend brunches when feeding family and friends is a joy.

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

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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&ndash8 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&ndash40 minutes, until puffy.

Step 8:

Meanwhile, preheat oven to 375°F (190°C).

Step 9:

Bake for 18&ndash22 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.

Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.

Check price on Amazon

Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.

Check price on Amazon

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Our family cherishes sharing these muffins at weekend breakfasts, making mornings extra special.

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). Check ingredient labels and consider substitutions for allergens.

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Slow cook soups, stews, roasts, and casseroles effortlessly for comforting meals with rich, developed flavors.

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Enjoy these homemade English muffins warm or toasted for a delightful brunch treat.

Questions & Answers

→ How do I achieve the classic nooks and crannies?

Splitting the muffins with a fork instead of cutting helps maintain the signature textured interior.

→ Can I make these muffins vegan?

Yes, substitute dairy milk and butter with plant-based alternatives and replace the egg with applesauce for vegan-friendly results.

→ What is the best way to store leftovers?

Keep muffins in an airtight container at room temperature for up to two days or freeze for longer storage.

→ Why use cornmeal in the pan?

Cornmeal prevents sticking and adds a subtle texture to the muffin base.

→ Can I add mix-ins to the dough?

Yes, raisins or other dried fruits can be incorporated for a sweet variation.