Adjust a Muffin Recipe for Jumbo Size Muffins

Many coffee shops and bakeries serve lovely huge muffins which are 5-6 inches (12.5-15.0cm) across the top. How do they do that? By slightly adjusting a regular muffin recipe!

Steps

  1. Obtain a jumbo sized muffin pan. These are usually sized for 6 muffin openings in the same size pan as the usual 12. Also gather the needed utensils and bowls. See the "Things you will need" list below.
  2. Gather the ingredients in one spot.
  3. Preheat the oven to 25 degrees LOWER than the recipe or muffin calls for.
  4. Mix the dry and wet ingredients in separate bowls before combining.
  5. Combine the wet and dry ingredients with the least amount of stirring possible. You want a wet batter, but you don't want to mix it so much that you make the flour part of the muffin rubbery from gluten kneading. Light, fluffy muffins result from working quickly and mixing briefly. Recipes will often state this as "Combine until just mixed" or "Stir together until mixed. Batter will be (slightly) lumpy".
  6. Line the jumbo muffin pans with jumbo muffin liners.
  7. Spray some pan releases or oil onto the liners if you wish to prevent them adhering to the muffins later.
  8. Fill the lined muffin pans 2/3 full with batter. (Or divide the batter for a 12 "regular muffin" recipe evenly into 6 jumbo pan holes.)
  9. Bake for 5 minutes longer than the original recipe calls for (usually around 25-30 minutes[1]), or until the muffins are slightly browned and the tops bounce back when you tap them with a finger.
  10. Remove to cool.
  11. Enjoy!

Tips

  • An easy way to measure batter into the muffin liners is to use an "ice cream scoop" or "portion" type spoon. These scoop up a given amount and then release it with the push of a thumb lever or squeeze of your hand.
  • Use a toothpick in the center to see if they are done; if it comes out clean, then they are done, but if it has dough on it when you pull it out, then its not quite done yet.
  • Use your sense of sight. Muffin batter will turn slightly dull and start to tan in the heat of an oven when it has baked.
  • Use your sense of touch. Tap the top of a muffin lightly. If batter/dough comes off on your finger, or if your finger leaves an indentation in the top of the muffin, you may need to let it bake longer. If your finger tap "bounces" or does not leave any mark, the muffin is probably done.
  • Use your sense of smell. Muffins will smell "done" when the dough has baked into bread.
  • Don't burn them!

Warnings

  • Take appropriate precautions when handling hot items to prevent burns.
  • Have a clear, open area on a nearby counter or on top of the oven. Place a clean towel, folded in half, on the counter to prevent damaging the surface, and to keep the muffin tin from sliding off easily. Move the tin to the towel before trying to close the door of the oven, this will help prevent burns, and provide a tidy place to pull the muffins after they have cooled.

Things You'll Need

  • Jumbo muffin tin
  • Jumbo muffin liners
  • Ingredients or a muffin mix
  • Kitchen bowls, measuring spoons, etc.

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Sources and Citations

  1. ↑ Suzie Smith, Muffins and Small Cakes, p. 7, (2006), ISBN 174110534-X

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