Sheet Pan

Sheet Pan Muffins

October  5, 2017
2 Ratings
Photo by Posie Harwood
  • Makes one 13" x 18" tray
Author Notes

Using a sheet pan as a vehicle to makes simple baked goods, like muffins (brownie batter and cake batter work well, too), is brilliant. It takes less time to bake, keeps the muffins moist and delicate, and gives you extra browned edges. This technique basically yields a giant tray of muffin tops, so if that's your favorite part of a muffin, you're in luck! —Posie (Harwood) Brien

What You'll Need
  • 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 375°F. 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.

See what other Food52ers are saying.

  • meryl
  • FrugalCat
  • zoemetro uk
    zoemetro uk
  • Katie Mui
    Katie Mui
  • Kelly Lynn
    Kelly Lynn

17 Reviews

Gumba October 24, 2017
Reminds me of HoJo's blueberry toasties!! Yum!
swati October 17, 2017
wow nice recopies so thanks for sharing this
SPark0101 October 16, 2017
Would this recipe make a dozen regular-sized muffins? Trying to get a sense of which recipes could be adapted to this method.
jane L. October 16, 2017
I love Food52 so when I saw this interesting recipe, I tried it and encountered my first disappointment. Easy to make, fun to use the sheet technique but the end product didn’t live up to expectations. The flavour was v nice, especially w the addition of a wee bit of cinnamon but the texture, after about a day was damp almost wet: not attractive enough to share or serve to guests. Surprisingly, the flavour was still lovely but by Day 3, I had to throw them away. Unfortunate yes, but I won’t be giving up on either baking or Food52 any time soon just because of 1 recipe!
Krista October 14, 2017
I made these for breakfast this morning and my family loved them! Now to try other baked goods on a sheet pan. Thanks!
meryl October 14, 2017
Made my favorite corn muffin recipe- perfect compliment to my fried eggs!
FrugalCat October 13, 2017
I made it using turbinado sugar in the recipe as well. It came out fantastic. When I was a kid in the Northeast, we would pick blueberries during the summer, then make blueberry pancakes.
Chris G. October 12, 2017
Oops, should have proofread my comment before hitting the "add comment" button, blush! Too many typos! Chris
Chris G. October 12, 2017
Hmm, I'm thinking all kinds of interesting thoughts about this concept!
Carrot & raisin sheet pan muffins, Fruitcake sheet pan muffins, (& I know not everyone will be with me on that idea! but I grew up with my mom's apple cake/fruit cake, with a good dousing of rum to help it along and lots of citroen and nuts! :-) ) Any the other thing I'm curious about, since I've not tried this, could this be used to make dessert pizzas like some people make with sheet pan cookies? (Or does the muffin dough bake up too tender for that concept??)
zoemetro U. October 11, 2017
What a great idea Posie. I am making these tonight.
Katie M. October 8, 2017
Isn't this... just... cake?
Kelly L. October 8, 2017
These were just "okay". I don't think there was enough sugar, maybe? I don't tend to like a ton of sugar in my goods, but these were just tasteless. I even used Kefir instead of milk. ?
BerkeleyFarm February 17, 2019
I found the texture "just right" after 18 minutes in my oven but agree that I think the flavor was a tiny bit off. I am going to experiment with the milk/butter ratio and add lemon oil/zest or maybe some butter flavor. It's a good enough idea to stand some experimenting.
David S. October 7, 2017
The ingredient list has butter but the instructions don't. Not hard to figure out where it goes, but the recipe needs an edit. Thanks!
Posie (. October 7, 2017
Fixed thanks!
Rhianna October 6, 2017
Posie - How thick do you think the prebaked layer of batter is? I often make half batches or would use a quarter sheet pan, so I want to make sure I don't spread it too thin/thick.
Posie (. October 6, 2017
You want it to be quite thin (between a quarter and a half of an inch) although if it’s thicker that’s fine too! I just eyeball it. You just don’t want it SO thin that you can see the pan through the batter