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 weekend favorite, filling our mornings with the comforting aroma of fresh-baked muffins.
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 Our family loves gathering around the table to share these muffins fresh from the oven, making each brunch feel special.
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 as a delightful start to your day or a comforting snack anytime.
Recipe Questions & Answers
- → What ingredients are essential for the dough?
The dough relies on bread flour, active dry yeast, sugar, salt, warm milk, water, melted butter, and an egg for softness and structure.
- → How long should the dough rise before baking?
Allow the dough to rise in a warm spot until doubled, about 1 hour, then after shaping in the pan, let it rise for another 30–40 minutes.
- → Why is cornmeal used in this method?
Cornmeal dusting prevents sticking during baking and adds a slight texture to the muffin base and top.
- → Can this preparation be adapted for a vegan diet?
Yes, use plant-based milk and butter substitutes, and replace the egg with unsweetened applesauce for similar moisture and binding.
- → What is the best way to split the muffins?
Splitting with a fork rather than cutting ensures the characteristic nooks and crannies, enhancing texture and topping hold.
- → How should the muffins be served?
Serve warm and toasted with butter, jam, honey, or as a base for dishes like eggs Benedict.