Sheet Pan Chocolate Chip Muffins: No Muffin Tin, No Problem!
Sheet Pan Chocolate Chip Muffins
Oh, friends, let me spill a little secret: I am absolutely, hopelessly devoted to a warm, freshly baked muffin. But, let’s be real, sometimes the thought of wrestling with a sticky muffin tin – or realizing it’s still lingering from last weekend’s brunch escapade – is enough to deter even the most dedicated baker. That’s precisely why these incredible Sheet Pan Chocolate Chip Muffins are about to change your baking game forever!
I vividly remember the “aha!” moment that led to this revelation: my daughter was practically begging for Sheet Pan Chocolate Chip Muffins, and my muffin tin was, shall we say, indisposed. So, I grabbed a sheet pan, lined it, and hoped for the best, and what emerged from the oven wasn’t just muffins, but a genuine revelation – perfectly golden, delightfully chewy-edged, and wonderfully soft-centered squares of pure joy! It felt like I’d unlocked a secret kitchen cheat code for instant deliciousness, much like the simplicity you’ll find in my seriously simple blueberry muffins (no mixer!).
Now, I’m absolutely thrilled to share our family’s absolute favorite, no-fuss recipe with you, so you can experience this baking magic too. Get ready for some serious satisfaction that proves you don’t always need a traditional tin for muffin perfection! And for those days when you’re craving even more muffin goodness, you simply must check out these fantastic best peanut butter banana oatmeal muffins – they’re a true delight.
Sheet Pan Chocolate Chip Muffins: No Muffin Tin, No Problem!
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalWhip up a batch of fluffy, golden-edged chocolate chip muffins on a single sheet pan! No muffin tin needed for these easy, delightful breakfast treats.
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup milk (any kind works!)
1/2 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Optional: 2 tablespoons turbinado sugar for topping
Directions
- Preheat your oven to 375°F (190°C). Line a 9×13-inch sheet pan with parchment paper, leaving an overhang on the sides for easy lifting.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make a well in the center.
- In a separate medium bowl, whisk the egg, milk, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the well of the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine!
- Fold in the chocolate chips until evenly distributed.
- Pour the batter onto the prepared sheet pan and spread it evenly to the edges. Sprinkle with turbinado sugar if desired for a lovely crunch.
- Bake for 20-25 minutes, or until the muffins are golden brown around the edges and a toothpick inserted into the center comes out clean.
- Let the sheet pan muffins cool in the pan for 10 minutes before using the parchment paper overhang to lift them onto a wire rack to cool completely. Cut into squares and enjoy!
Notes
- The Golden Rule of Mixing: Resist the urge to overmix your batter! Overmixing develops gluten, which can lead to tough, dry muffins. Stir just until the flour streaks disappear – lumps are your friend here for that perfectly tender crumb.
- Customize Your Chips: While semi-sweet chocolate chips are classic, feel free to experiment! Try milk chocolate, dark chocolate, white chocolate, or even a mix. You can also add a handful of chopped nuts or a sprinkle of cinnamon for extra flair to these easy sheet pan muffins.
- Storage Savvy: These sheet pan muffins are best enjoyed fresh, but they’ll keep well in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual squares in a freezer-safe bag for up to 2 months. Thaw at room temperature or gently warm in the microwave.
