To convert muffins to bread and bread to muffins, you only need to know a few easy principles.
Have you ever wished to bake a loaf instead of muffins since you have a terrific muffin recipe? What if it was the other way around? Fortunately, there isn’t much of a difference in the mixture between classic muffins and a loaf of fast bread.
You can effortlessly go back and forth between your favorite recipes and bake in the form of your choice. There are only a few things to think about and tweak in order to bake muffins and quick breads like an expert!
Choosing Pans For Muffins And Quick Breads
It bakes well either way, allowing you to serve or share a delectable treat in a variety of ways. You’ll also find some other easy-to-convert muffins recipes below.
Of course, the best bread baking pans is determined by the amount of batter produced by the convert muffins recipe. I don’t generally track exact batter quantities, but the yield of the recipe makes it easy to figure out whether to convert muffins or loaves.
You’ll receive 1 standard loaf from a recipe that makes 12 standard muffins. Let’s start by defining the term “standard.” A normal muffin pan holds 1 cup of batter. The capacity of mini muffin pans is less, while the capacity of jumbo muffin pans is larger. (We’ll go through those in greater detail at a later date.)
When it comes to a regular loaf pan, several sources may give you different answers. Some people believe 9′′x 5′′ to be typical, while others like 8 1/2′′x 4 1/2′′. Most of my fast bread recipes call for a 9′′x 5′′ pan, which I normally use. If you’re using a smaller version of a conventional pan, take careful not to overfill it. If you follow the guideline of filling your pans 3/4 full, you should be alright practically every time.
Convert Muffins To a Loaf of Quick Bread
Muffins bake at higher temperatures than a loaf of quick bread, so if you want to transform your muffin recipe into a loaf, lower the oven temperature. In most cases, you’ll need to lower your oven temperature by 25-50 degrees Fahrenheit than the muffin recipe calls for. You can’t go wrong with 350°F, but because there are so many muffin recipes out there, this isn’t a hard and fast rule.
When comparing the time it takes to bake a loaf versus muffins, the time required to properly bake the larger, thicker bread will need to be increased. The amount of time your bread needs to bake can vary based on the recipe, but when baking at 350°F, aim for 45-60 minutes.
Reassess your time estimate after 45 minutes by looking through the door. Try the toothpick test to see if your bread is done when it looks done according to the visual cues provided by the recipe (lightly browned, for example). The convert muffins recipe should specify whether the pick should come out clean, with a few moist crumbs, or pass another test.
Converting a Loaf of Quick Bread To Muffins
You’ll follow the same steps as before, but in reverse, to produce muffins from a quick bread loaf recipe. Begin by increasing the oven temperature by 25 to 50 degrees Fahrenheit. This will normally result in a temperature of 375-400°F. Again, this is a broad rule that may or may not apply depending on the recipe. I’ll add mention that baking at a higher temperature results in taller muffins.
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Those muffins will also bake faster than a quick bread loaf, as you might imagine. Most muffins will take 23 to 28 minutes at 375°F. Expect your muffins to bake in 20 to 25 minutes at 400°F. Look through the oven door as you get closer to the low end of those time estimations to get a more precise approximation.