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Mini Muffins

post #1 of 4
4/23/01 at 7:23am
Thread Starter 
Can anyone give me a good rule of thumb for converting time and temp for cooking mini muffins v. regular size ones? Some resipes I've adjusted well and others? I don't know! Mini muffins seem to go over better than regular size.

I'd appreciate any advice.

lynne
Sweet Dreams!!
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post #2 of 4
4/23/01 at 9:44pm
Larger muffins bake at 325 to 350. Minis bake at 375 to 400. Bake them until they are no longer wet in the middle. It depends on the moisture of the batter. Just test it with a toothpick.
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post #3 of 4
4/24/01 at 3:42pm
I agree with momoreg, 375F and just test by pressing down on a muffin top or using the toothpick. I usually skip pan spaces when making minis(meaning you only bake 6 instead of 12 in a pan)so that I get beautiful big crowns on the muffins. And I can't bake them in a convection oven because they come out lop-sided.
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post #4 of 4
4/26/01 at 2:47pm
Thread Starter 
Thanks for the advice. I was already changing temp and time, checking for doneness, but no matter what I do, the mini's were coming out dry! Skipping the spaces has helped with that too (as well as a better crown).

Yeah!
Sweet Dreams!!
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