Have you ever had a great recipe for muffins but wanted to bake a loaf instead? How about the other way around? Luckily, there’s not really a difference in the batter from the recipes for traditional muffins versus a loaf of quick bread.
You can easily switch back and forth on your favorite recipe and bake in whichever form you prefer. To do that, there are just a few things to consider and adjust to have you baking muffins and quick breads like a pro!
In the photo above, you’ll see a favorite muffin recipe, Chocolate Chip Muffins, in both muffin and loaf form. It bakes beautifully either way, giving you some flexibility for serving or sharing a tasty treat. Below, you’ll also find some other recipes that will convert easily.
Perfectly Toastable English Muffin Bread
The right pan, of course, depends on the volume of batter the recipe makes. I don’t usually keep exact measurements of batter, but it’s easy to know from the yield of the recipe how to make the change to muffins or loaves.
For a recipe that makes 12 standard muffins, you’ll get 1 standard loaf. Let’s start by qualifying what “standard” means. A standard muffin pan has 1/2-cup capacity cavities. Mini muffin pans have a smaller capacity, while jumbo muffin pans have a larger capacity. (We’ll talk more about those another time.)
As for a standard loaf pan, you may get different answers depending on the source. Some consider a 9″x 5″ standard, while others opt for 8 & 1/2″x 4 & 1/2″. I usually use a 9″x 5″ pan, which is what I specify in most of my quick bread recipes. If your pan is the smaller version of standard, then just be careful not to overfill your pan. Stick to the rule of filling your pans 3/4 full, and you’ll be fine almost all of the time.
Big Batch Zucchini Bread Or Muffins
Muffins generally bake at higher temperatures than a loaf of quick bread, so you’ll want to lower your oven’s temperature to make your muffin recipe in loaf form. In most cases, you’ll need to set your oven 25-50°F lower than the muffin recipe recommends. You generally can’t go wrong with 350°F, but that’s not a hard and fast rule because there are just so many muffin recipes out there.
As for the time it takes to bake a loaf versus muffins, that will need to increase to bake the larger, thicker bread thoroughly. The exact time your bread will need will vary depending on the recipe, but aim for somewhere in the 45-60 minute range when baking at 350°F.
Take a peek through the door at 45 minutes and reassess that time estimate. When it looks done according to the visual cue the recipe gave you (lightly browned, for instance), try the toothpick test to see if your bread is ready. The recipe should tell you whether you’re looking for the pick to come out clean, with a few moist crumbs, or some other test.
Banana Bread Muffins Recipe
To make muffins from a quick bread loaf recipe, you’ll use the same approach as above, but in reverse. Start by raising the oven temperature by 25-50°F. That will usually put you in the 375-400°F range. Again, that’s a general rule that can vary depending on the specific recipe. I’ll also mention this quick reminder that you’ll get taller muffins at a higher temperature.
And as you might expect, those muffins will bake faster than a quick bread loaf. At 375°F, most muffins will take 23 to 28 minutes. At 400°F, expect your muffins to bake in 20 to 25 minutes. As you approach the low end of those time estimates, look through the oven door and you’ll be able to make a more accurate estimate.
With these tips, you’ll be able to convert your favorite muffins to loaves and vice versa. Keep in mind that these are general guidelines, but these tips will get you on the right path for baking your best muffins and quick bread loaves. Then use your best judgment to make any further adjustments.
Sourdough Banana Bread Muffins (with Honey Or Maple Syrup)
Now that you’re ready to bake, take a look at some muffin recipes and quick bread loaf recipes to get some baking inspiration!
Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Banana bread muffins are the best breakfast or afternoon treat! Moist and soft, these muffins take just 20 minutes of prep, a few easy steps, and a handful of basic kitchen ingredients to make. With your favorite mix-ins or just plain, you can’t go wrong.
I joke that these muffins are the best way to get in your daily dose of fruit! I mean…am I really joking? These banana bread muffins are my favorite way to eat bananas. HA! It also helps that these muffins take no time at all, but taste oh-so incredible. Banana bread lovers have found their kryptonite.
Recipe: Sourdough English Muffin Bread
No, you don’t! Banana should be at least speckled to be ripe enough for banana bread muffins. They don’t need to be all brown or overripe unless you have them on hand.
Yes! Freeze muffins for up to 3 months, thawing them at room temperature, and then heating them in the oven or microwave if desired.
Serving: 1 muffin (with chocolate chips & walnuts) | Calories: 247 kcal | Carbohydrates: 36 g | Protein: 3 g | Fat: 11 g | Saturated Fat: 5 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 2 g | Trans Fat: 0.2 g | Cholesterol: 27 mg | Sodium: 190 mg | Potassium: 221 mg | Fiber: 2 g | Sugar: 23 g | Vitamin A: 204 IU | Vitamin C: 3 mg | Calcium: 29 mg | Iron: 1 mg
Homemade English Muffins
Welcome to my kitchen! Cooking and baking with the seasons has always been a part of my life. Here in New England, cooking and baking with the seasonal flavors available is a way of life. It's the feeling that you get when making homemade popsicles or grilled meats in the summer, Mom's pie crust cookies in the fall, or a warm bowl of hearty pasta in the winter. Whether it’s Spring, Summer, Fall, Winter or any holiday in between, I hope my recipes satisfy your seasonal cravings!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 –
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.
Banana Bread 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.
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.
Easy Banana Bread Muffins Recipe
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.
Whole Wheat English Muffin Bread {easy And Healthy!}
But once your dough or batter is prepared, the science is less important. For instance, turning a quick bread recipe into muffins...
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.
Cheddar Muffins Recipe
I chose my favorite muffin recipe, Famous
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