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 have always enjoyed making these sheet pan English muffins because they turn out perfectly every time and are simple to prepare.

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 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.

Check doneness of meats, candy, and baked goods instantly for safer, perfectly cooked results.

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Check doneness of meats, candy, and baked goods instantly for safer, perfectly cooked results.

Check price on Amazon

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My family loves gathering around the table and enjoying freshly toasted English muffins with their favorite toppings on weekend mornings.

Notes

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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Cushioned mats provide comfort while cooking, absorbing spills near the sink and stove for cleaner meal prep.

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These sheet pan English muffins are a wonderful addition to any brunch and easy enough to make on a weeknight.

Recipe FAQs

→ How do I achieve the classic nooks and crannies?

Split each muffin square horizontally with a fork instead of cutting with a knife. This technique helps create the signature texture.

→ Can I make these muffins vegan?

Yes, replace milk and butter with plant-based alternatives and use unsweetened applesauce instead of eggs.

→ What is the purpose of cornmeal in the process?

Cornmeal dusted on the pan prevents sticking and adds a subtle texture to the muffin bottoms and tops.

→ How long should the dough rise before baking?

First rise is about 1 hour until doubled in size; after shaping on the pan, a second rise of 30–40 minutes until puffy is needed.

→ Can I add mix-ins like raisins?

Yes, adding 1/2 cup raisins to the dough provides a sweet variation to the muffins.