Sheet Pan Muffins Recipe

Name: Sheet Pan Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups (8 1/2 ounces) all-purpose flour; 1/2 cup (3 1/2 ounces) granulated sugar; 1/2 teaspoon salt; 1 tablespoon baking powder; 1/2 teaspoon cinnamon (optional); 1/4 cup (2 ounces) unsalted butter, melted; 2 eggs; 1 cup (8 ounces) milk (2% or whole or buttermilk); 2 teaspoons vanilla extract; turbinado sugar, for sprinkling; 2 cups fresh or frozen blueberries

Servings: persons

2 cups (8 1/2 ounces) all-purpose flour
1/2 cup (3 1/2 ounces) granulated sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon cinnamon (optional)
1/4 cup (2 ounces) unsalted butter, melted
2 eggs
1 cup (8 ounces) milk (2% or whole or buttermilk)
2 teaspoons vanilla extract
turbinado sugar, for sprinkling
2 cups fresh or frozen blueberries

1
Preheat your oven to 375u00b0F. Line a baking sheet with parchment paper.
2
In a large bowl, whisk together the flour, sugar, salt, baking powder, and cinnamon (if using).
3
In a separate bowl, whisk together the butter, eggs, milk, and vanilla.
4
Add the wet ingredients to the dry and stir until the batter just comes together. Add the blueberries (use other fruit if you like! berries, chopped apples, diced peaches, pears, etc. are all wonderful), and fold them in gently.
5
Pour the batter onto the sheet pan and smooth it into an even layer with your spatula. It's a scant amount of batter, so you don't have to take it all the way to the edges, just enough to keep it in a thin but not too thin layer.
6
Sprinkle the top of the batter liberally with turbinado sugar and bake for about 20 minutes, or until just turning golden brown on the edges. Remove from the oven, let cool for at least 10 minutes, then slice into squares.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups (8 1/2 ounces) all-purpose flour, 1/2 cup (3 1/2 ounces) granulated sugar, 1/2 teaspoon salt, 1 tablespoon baking powder, and more.

Yes, Sheet Pan Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sheet Pan Muffins

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