How to make muffins from a quick bread recipe: an easy transition

Did you ever stop and wonder to yourself, as you were stirring together your favorite recipe for pumpkin bread, or banana bread, or zucchini bread

Hey, how can I make muffins from a quick bread recipe?

Wonder no more – it’s both quick, and easy.

1. Choose a recipe that makes about 4 cups of batter.

Notice that word “about”? There’s no foolproof formula that will allow you to determine if you can make exactly 12 perfectly shaped muffins from any particular quick bread recipe. But if you’re willing to just go with the (batter) flow, you’ll be confidently making muffins from quick bread recipes over and over again.

Perhaps your quick bread recipe makes two loaves. In that case, the entire recipe should yield about 8 cups of batter, from which you can make either two dozen muffins, or one loaf and 12 muffins.

A typical muffin uses about 1/4 cup of batter. Fill each well in your muffin pan about 3/4 to nearly full. If you have batter left over, make more muffins. If you don’t have enough batter for 12 muffins – so be it.

Our Easy Pumpkin Bread recipe yields two loaves. Let’s see what happens when I divide the batter in half, and make one loaf and a dozen muffins.

How to make muffins from a quick bread recipe via @kingarthurflour

I fill the muffin cups quite full, using about 83g batter in each of the wells.

I always bake with a scale, and it really helps when you’re making muffins or cupcakes. Portioning batter by weight is much easier than using a measuring cup; no scraping sticky batter out of the cup and into the pan a dozen times.

How to make muffins from a quick bread recipe via @kingarthurflour

2. Oven temperature and time can be flexible.

If you’re making a loaf of quick bread + 12 muffins (from a recipe that would ordinarily make two loaves), you might as well bake the muffins right along with the bread. Most quick bread recipes call for baking in a 350°F oven for about 45 to 60 minutes. Baking muffins at this temperature will take about 30 minutes.

Can you bake the muffins at a different temperature? Sure. For quicker results, bake for about 20 to 25 minutes in a 400°F oven. Or for about 23 to 28 minutes at 375°F.

While time is a good guide, the best way to see if a muffin is fully baked is to test it. Stick a toothpick into the center. If it comes out clean or with a few moist crumbs attached, the muffins are done. If any wet batter shows, continue to bake.

If you always thought baking was an exacting science, you’re partially right: e.g., using the correct ingredients, and measuring them carefully.

But once your dough or batter is prepared, the science is less important. For instance, turning a quick bread recipe into muffins…

How to make muffins from a quick bread recipe via @kingarthurflour

…or transitioning from an 8 1/2″ x 4 1/2″ loaf pan to a 9″ x 4″ pain de mie pan.

Same recipe, same baking time – different shape.

Quick bread, muffins…

How to make muffins from a quick bread recipe via @kingarthurflour

…all delicious, however you slice it!

And what about going the other way – turning a muffin recipe into a loaf of quick bread?

No problem. Spoon the muffin batter into your lightly greased 8 1/2″ x 4 1/2″ or 9″ x 5″ loaf pan; the pan should be about 2/3 to 3/4 full.

For the best-shaped loaf, try to match pan size to the amount of batter; but if you don’t care overly much about whether or not your loaf is tall vs. squat, default to a 9″ x 5″ pan. That way you’re guaranteed to avoid overflows.

I chose my favorite muffin recipe, Famous Department Store Blueberry Muffins, to test this out. Since I know the recipe makes 12 rather large muffins, I went right for my 9″ x 5″ loaf pan.

Quick bread to muffins-6A

Bake your bread for 45 to 75 minutes in a preheated 350°F oven, testing for doneness the same way as you do for muffins: with a toothpick. Moist and larger loaves (like this one) will need to bake longer than smaller loaves and those that are lighter textured. Just make sure that the toothpick comes out clean.

Quick bread > muffins. Muffins > quick bread. It’s a straightforward swap – once you see how it’s done.

PJ Hamel
About

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!

comments

    1. PJ Hamel, post author

      Evelyn, some bakers think that quick bread rising in a fairly deep pan, like a loaf pan, does better if the walls aren’t slippery; the rising batter gets a better grip, yet not such a firm grip that you can’t get it out of the pan afterwards. Personally, I always grease the entire inside of the pan, and I’ve never seemed to have any issues with doing so. Hope this helps — PJH@KAF

  1. Shirley Marsh

    Help, I am making several types of sweet breads to share. Suggested pan size is 9 x 5 and 8 x 4. I have some 5 x 3 pans from Betty Crocker that are held together by a frame. I need to convert from larger loaf to mini loaf. Would appreciate your help, thank you

    Reply
    1. The Baker's Hotline

      Baking time in a smaller pan like that will likely take about 30-35 minutes, but we recommend checking them around the 25 minute mark to be on the safe side. You still want the same oven temperature, and for a toothpick to come out clean from the center of the loaves. Happy baking! Annabelle@KAF

  2. Pam

    I plan on baking 100 mini pumpkin muffins for my daughters bridal shower. . I have a tried and true recipe that makes 2 loaves. Will I have to double that recipe for 100 mini muffins? Thanks..:)

    Reply
    1. The Baker's Hotline

      100 mini muffins, what a task! The answer depends on how large you make your mini muffins, and what size loaves the recipe produces. If the recipe yields two 9″ by 5″ loaves (about 12 cups of batter total), then you might have enough for 100 minis. However, in situations like these, it’s often better to make more rather than less and freeze any extras. Consider increasing the recipe by 1.5x to be safe. Happy baking! Kye@KAF

  3. eileen

    I would like to know how to make the kind of muffins that come from a bakery – they are so HIGH and Light. when I make them ,they are good, but small and dense- They are probably called jumbo muffins because I think they use a bigger muffin tin to begin with but they are also lighter in texture than mine- thanks

    Reply
    1. The Baker's Hotline

      Eileen- there are hundreds of formulas for muffins out there- it’s possible that they’re made with cake flour for a lighter texture. Laurie@KAF

    2. Kait

      Hello Eleen,

      It’s all to do with oven temperature. Bakeries use a much higher temperature in order to get their muffins to puff up quickly. Search the web for “how to make oven spring dome bakery muffins” to find explanations of how to do this at home!

  4. Lori Felber

    I also weigh my ingredients and when making bread I use a instant read thermometer, and are normally done at 190+ degrees. But I was told that quick breads and muffins are not done until they are at a higher temperature than yeast bread. Is this true and what should the temperature be?

    Reply
    1. The Baker's Hotline

      Lori, quick breads can vary quite a bit in moistness and density, so while 200 degrees is a good “rule of thumb” temperature, I would still recommend looking for rich color, solidity, and a clean toothpick. Barb@KAF

  5. brackney

    Thanks for the great post! I often want to make muffins (or cupcakes) out of a recipe, and have always just winged it. I will use this for my pumpkin bread and my banana chocolate chip cake. Once again, PJ for the win!

    Reply

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