I want to bake Chicken and Chocolate Chip Muffins in an overlapping time period, at the same temperature, in separate pans, of course.

I think it saves time, oven energy, and just is more convenient because both recipes happen to require the same temperature.

Is this ok / safe to do? Is it bad to bake meat with muffins?

Will the flavours meld wierdly?

Is there a certain arrangement the trays should be in?


  • The chicken is covered with tin foil with some holes forked through for steam.
  • I don't think this is a duplicate because it's related to 2 different types of dishes. One is an meat dish, the other is Muffins - instead of 2 baked goods.

2 Answers 2


It is absolutely safe to do so...

For most foods, I would say that there is no reason not to. If they are savory muffins like corn muffins to be served with the roast, I would not hesitate at all.

For sweet goods, with a high amount of butter or oil, there is some small risk of absorbing aromas. I would generally segregating strongly aromatic foods for baked goods. The foil should mitigate most of the possible transfer, but I wouldn't try it for the first time with guests.

  • +1 Thanks for your answer. Is there any research / reading to back this up regarding the safety?
    – Pdxd
    Commented Mar 31, 2014 at 2:02
  • 3
    I don't know how to address research: this is a an application of very basic principals. Even if you poured the foods into the same container and cooked them to an internal temperature of 160 F they would be safe.
    – SAJ14SAJ
    Commented Mar 31, 2014 at 2:04
  • 3
    @Pdxd : The only safety aspect that I can think of is that if you have a chance of drippage from the meat product, you may wish to make sure that it is below the other items being baked.
    – Joe
    Commented Mar 31, 2014 at 2:07

I would say no! If you think in common sense meat is more smelling than muffin sausage roll steak en pie and Cornish pastries has lots of seasoning engredientsuoi don’t like you banana muffin smell spices and soy souce.

  • 1
    The bolded question in the original post is about safety, which you have not addressed at all. The question does ask about flavor, too, but the already existing answer addresses this quite well, and you have not addressed how the baking implements might be arranged to minimize this. Overall, I am not sure that I see what your answer is adding which has not already been said, and quite a bit is missing. Commented Jun 11 at 14:55

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