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I'm looking at the side of my "breakfast - O - meal" box at a recipe for 12 muffins. The kind you would use with a standard muffin tin. What kind of variation should can I use to make the recipe work in a larger 6 large muffin tin?

I tried this once before with corn bread muffins and they never seemed to be able to bake all the way though. Ideally I would like to try this with some other cupcake / muffin recipes I have too.

So what's the secret? Less liquid? More Egg? My underused large muffin tin needs to know.

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The question I proposed as a duplicate was asking about smaller cupcakes, but my answer there covers larger ones too. If we don't want to call it a duplicate, I can just post the table here. –  Jefromi Mar 23 '12 at 4:04

3 Answers 3

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This table comes from the front of the muffin section in Bread, by Beth Hensperger:

Muffin size          Baking time     Yield
Mini/gem (1 5/8")    10-15 minutes   18-20
Regular (2 3/4")     20-25 minutes   9-10
Oversized (3 1/4")   25-30 minutes   6-7
Muffin cake (8-9")   55-65 minutes   1

The baking times are for 375-400°F; most recipes will fall around that range. Note that the yields don't necessarily match up to typical pan sizes; for example, if you take a recipe meant for 12 regular muffins, you'll probably have more batter than you need for a pan of 6 oversized muffins. Perhaps this is your problem - you could be overfilling. If even after scaling the volumes appropriately, you still have problems, you could try reducing the temperature by 25°F and increasing the baking time.

("Muffin cake" refers to baking in an 8-9" pan of some sort - the author says that you can get away with it for any muffin recipe, but I've never tried it!)

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Ended up baking for 30 minutes and they were good to come out. The batter was a little dry so that probably helped. Next time I'll try it with fruit or chocolate chips and see if it still works out. –  QueueHammer Mar 27 '12 at 4:00
    
Oops, just noticed I hadn't copied table formatting, my bad. Bits of fruit or chocolate chips in the batter shouldn't have much effect on the results! –  Jefromi Mar 27 '12 at 4:08

Muffins are a quick bread, and quick breads can generally be scaled from mini muffins up to loaves by adjusting the cooking time only.

Follow the recipe as written on the box and cook the larger muffins until they are done. Done in this case would mean a nicely browned exterior and a tester inserted into the center comes out clean. Or, if you have a thermometer handy, 200º-205ºF in the center.

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Beside adjusting the cooking time, you should try not to vary height. So, bake in a wide tin, not a narrow tall one. –  rumtscho Mar 23 '12 at 16:41

The difference between baking muffins and baking cakes is that cakes are cooked for a longer period of time on a lower temperature (it took me a while to figure this out, as for some reason the lower temperature is counter-intuitive to me). Muffins I usually wind up baking at 350F for about 25-30 min, and cakes or loafs are usually 325F for about an hour. This can be done using the same batter recipe.

If you try to bake a cake or loaf at a muffin temperature you can wind up getting crispy or even burned outsides, and raw sticky middles. The same principle applies here for larger muffins. Cook a bit longer on a lower temperature and they should come out well.

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