Pin It 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 quickly become a favorite for weekend mornings when I want a delicious, homemade treat without spending hours in the kitchen.
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.
Pin It This recipe brings my family together, especially on lazy weekend mornings when everyone gathers around the table to enjoy fresh English muffins.
Notes
Add 1/2 cup raisins for a sweet variation. 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.
Pin It 
With these simple steps, you can enjoy fresh homemade English muffins any time, perfect for sharing with loved ones.
Recipe FAQs
- → How do I ensure English muffins have the classic nooks and crannies?
Splitting the muffins with a fork instead of slicing helps create the signature textured interior full of nooks and crannies perfect for holding butter and spreads.
- → Can I make these muffins vegan-friendly?
Yes, replace the milk and butter with plant-based alternatives and substitute the egg with unsweetened applesauce to maintain moisture and texture.
- → Why dust the pan with cornmeal?
Cornmeal adds a slight crunch to the bottom of the muffins and helps prevent sticking during baking.
- → What is the best way to toast these muffins?
After cooling, slice the muffins horizontally and toast them until golden to enhance flavor and texture.
- → Can I add sweet ingredients to the dough?
Yes, adding raisins or other dried fruits to the dough is a delicious option to introduce natural sweetness.