Baking By Lovelyladylibra Updated 12 Sep 2011 , 6:00pm by Dayti

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Lovelyladylibra Posted 11 Sep 2011 , 1:20pm
post #1 of 9

umm I just had a family member ask me if I could do 3 dozen muffins for her job. she wants to give out my baking to her coworkers and works the night shift so she figured muffins would be more appropriate for when the day shift comes in.... Only thing is I have no muffin recipes. does anyone have any they can share? preferably blueberry, banana nut, anddd I don't know coffee maybe? can they be made in the regular cupcake pan or should I go buy a larger cupcake pan? Thanks in advance icon_smile.gif

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JamAndButtercream Posted 11 Sep 2011 , 6:23pm
post #2 of 9

Yeah its best if you buy a bigger muffin tray, because I think the muffin cases will be too wide to fit in the cupcake trays.

This is the recipe I found from this website,
Blueberry muffins,

This is two recipes I found on the internet,
Coffee Muffins,

and Banana nut muffins,

Hope this helps, I tried to find us recipes, good luck! icon_smile.gif

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fsinger84 Posted 11 Sep 2011 , 10:14pm
post #3 of 9

I use the recipe from Americas Test kitchen, sign up for a free trial and it is on their website.

I would use the same pan. I use the same pan and either bake without liners (more browning that way) or use the reynolds liners which fit in my pan just fine.

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MimiFix Posted 11 Sep 2011 , 11:13pm
post #4 of 9

Muffin batters and cupcake batters can be baked in the same pan.

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Lovelyladylibra Posted 11 Sep 2011 , 11:56pm
post #5 of 9

thank you! And thanks billions for the links!!!

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auzzi Posted 12 Sep 2011 , 12:16am
post #6 of 9

The size of cupcakes and muffins vary considerably from country to country.

In the UK, cupcakes are smaller than muffins, so the trays are different sizes.
In the US, muffins and cupcakes can be different sizes, or the same size: depends on the baker ..

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rlowry03 Posted 12 Sep 2011 , 2:01am
post #7 of 9

This is a delicious banana muffin recipe:

I cut the sugar down to about 1/2 cup and add walnuts or pecans. I also cut down the sugar in the streusel, but I like less sweet things.

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saraek Posted 12 Sep 2011 , 5:58pm
post #8 of 9

I made these for work a few weeks ago and got rave reviews. I used frozen blueberries (don't defrost) tossed in 2tb of flour to keep them from sinking to the bottom.

they were so good!

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Dayti Posted 12 Sep 2011 , 6:00pm
post #9 of 9

I found a great muffin mix somewhere on the internet, but I'm afraid I can't provide a link because I didn't write it down! Basically, you make up the dry mixture ahead of time and store it in a container. Then when you need the muffins, add the wet ingredients and whatever fruit & nuts & seeds you are using.

Here's the basic muffin mix:
9 cups (1200g) AP/Plain flour
2 1/2 cups (570g) Sugar
1 1/8 cups (150g) Milk Powder
3 Tbsp (50g) Baking Powder
1 Tbsp (18g) Baking Soda
1 Tbsp (20g) Salt
1 Tbsp (6g) Cinnamon
1 tsp (2g) Nutmeg

To make 24 muffins (this will depend on your size - these would be 24 made in a regular size cupcake pan):
3 eggs
2 cups (430g) water
3/4 cup (165g) vegetable oil
1 tsp vanilla - mix all these in a bowl.
Add 5 1/2 cups (890g) of the dry mix.
Stir briefly, do not beat together.
Gently fold in any fruit you may want to use, e.g. 1 cup dried apricots, or 2 cups raspberries, or some mashed banana, or 2 large apples (grated).
If you want oatmeal muffins, use only 4 cups dry mix, add 1 cup oats, 1 extra egg, and 2 cups raisins.

If large, bake at 150ºC (350ºF, I think) 18 for mins. If small, bake at 150ºC (350ºF) for 12 mins. Try a batch and see, your oven will likely differ from mine.

I found that putting them in a 180ºC (400ºF) oven then turning it straight down to 150º C helped with rising, and also in a 12 hole pan, only put muffins in 6 (leaving holes empty between them) so the air can get to each muffin. Otherwise, the ones in the middle did not rise equally.

They are delicious even on the 2nd day (and I would eat them on the 3rd day, although I wouldn't sell them at that stage)

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