converting baking times/temps for jumbo muffins

topic posted Thu, July 5, 2007 - 9:12 AM by  a
Does anyone know of a general formula to convert baking time and temp of regular muffins to jumbo-sized?

Basically, I have a bunch of recipes for regular sized muffins, but would like to make them jumbo. I'm not sure what temp to use, or for how long. (I assume a lower temp, and longer time.....)

posted by:
offline a
  • i'm not sure about any convertion charts, but.......when i do my jumbo muffins at work 365 for 25 to 35 min. seems to work with all sorts. while the original recipe for smaller muffins usually reads 400 deg for 20 min. i should note though, i am using a convection oven.
    good luck!
    • a
      offline 14
      Thanks....I'll give that a shot and see what happens. :)
      • Unsu...
        I'm not sure you need to adjust the temperature in a regular oven, though adjusting the cooking times will undoubtedly need to happen.

        Most of the time, muffins are baked at a fairly high temp to get that nice, volcanic rise out of the leaveners we are so accustomed to seeing in them. Since Ross is making muffins in a convection oven, he can bake them at 365, but I don't think that's a great idea for us poor schmucks using gas or electric ovens.

        When I make muffins which are larger than normal, I just have to cook them for a little longer. I usually start out in 2-5 minute increments, checking to see if the insides are fully baked. Then, I shorten the increments to 1 minute. Regular muffins often have baking times of 15-20 minutes, so I'd probably start with about 25 minutes for really huge ones, and check again after 28, 30, 32, and then in 1-minute increments after that to hopefully avoid overbaking.
        • a
          offline 14
          I figured a temp adjustment would be needed to prevent the outsides from burning before the insides are cooked.

          In any case, I tried 365 degrees for 28 minutes and they turned out great. I'm using a regular electric oven and didn't have any problems with leavening....though, next time I will try just slightly hotter to get a bit more browning on the tops.

  • I take the original recipe, lower the temperature by 25 degrees, and bake for an additional 3 minutes. It doesn't sound very scientific, but it's worked so far.
    • Yes - lower your temperature and extend the baking time - works the best for me in production work.
      If you use the original temp. - the tops will set and the middle will 'blow out' from underneath...
      It is also easier to adjust your baking time, if needed... than it is to try and save the product after the tops have started to set from baking at a higher heat.

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