Ella Walter
Muffin pans are a great way to bake delicious treats, but what if you don't have one? Luckily, there are several alternatives to consider. One option is to use a sheet pan, which offers a large surface area and can be lined with parchment paper for easy cleanup. This method eliminates the need for portioning batter into individual pans or tins, and the result is a giant muffin top with crispy edges. Another alternative is to use a round cake pan, which may take longer to bake but still produces delicious results. If you're looking for individual mini muffins, you can use silicone muffin cups, metal cups, or ramekins lined with paper liners. These options allow you to bake multiple muffins at once without the need for a traditional muffin pan. So, the next time you're craving muffins, don't let the lack of a muffin pan stop you from whipping up a batch!
| Characteristics | Values |
|---|---|
| Muffin pan alternatives | Sheet pan, cake pan, silicone muffin cups, metal cups/ramekins, paper liners, baking paper |
| Benefits of alternatives | Faster, easier, more travel-friendly, less mess, more golden/crisp edges |
| Muffin types | Mini muffins, scuffins, blueberry muffins, pumpkin and apple muffins |
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What You'll Learn
Bake mini muffins in a sheet pan
Yes, you can make mini muffins without a mini muffin pan. You can use a sheet pan to make mini muffins. This method is quick and easy, and you don't have to portion the batter into muffin tins. You can use any basic batter, from brownie batter to cake batter to muffin batter, and spread it onto a parchment-lined (or well-greased) sheet pan with high edges.
Bake the batter until it is set and golden on the edges, then remove it from the oven and let it cool. The result will be similar to a giant muffin top, with a moist and soft inside and golden, crisp edges. You can try this technique with any of your favourite muffin recipes.
If you don't have a sheet pan, you can also use individual silicone muffin cups or individual metal cups/ramekins with paper liners. Another option is to use a round cake pan, which may take longer to bake but is just as effective.
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Use silicone muffin cups
If you want to make mini muffins without a mini muffin pan, you can use silicone muffin cups. These are individual cups made of flexible silicone that you can place on a baking tray. They are a good alternative to metal tins or paper liners.
Silicone muffin cups are non-stick, so your mini muffins will pop out easily and you'll have minimal cleaning up to do afterward. They are also oven-safe and cool down quickly.
However, some bakers prefer metal muffin pans with a non-stick coating, as silicone pans can be floppy and hard to maneuver in and out of the oven. Silicone pans also don't brown muffins as well as metal pans, and they may need to be placed on a metal sheet pan for stability. If you do use a cookie sheet under your silicone muffin cups, you may need to add a few minutes to the cooking time.
To use silicone muffin cups, simply place them on a baking tray, add a little oil to each cup, and pour in your batter. Once baked, allow the muffins to cool for a few minutes before removing them from the cups.
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$14.99
Bake in a round cake pan
If you want to make mini muffins without a mini muffin pan, you can use a round cake pan. Here's what you need to know and how to do it:
First, you'll need to adjust the baking time and temperature. Mini muffins typically bake at a higher temperature for a shorter period than regular muffins or cakes. Decrease the temperature by about 10°C to prevent burning, and expect the baking time to be somewhere between 15 to 25 minutes for mini muffins, depending on your oven and batter. It's important to keep an eye on your muffins as they bake to ensure they don't overcook or burn.
Next, prepare your round cake pan. You can use a standard 9x9 inch pan or a slightly larger 9x13 inch pan. Line your pan with parchment paper for easy cleanup. If you don't have parchment paper, grease the pan well with butter or cooking spray to prevent your muffins from sticking.
Now, prepare your muffin batter as you normally would. Spoon the batter into the prepared pan, filling each cavity about halfway full. The exact amount of batter per muffin will depend on the size of your pan and the desired thickness of your mini muffins.
Finally, bake your mini muffins in the oven according to your adjusted timing and temperature guidelines. Remove them from the oven when they are golden brown and a toothpick inserted into the centre comes out clean. Allow them to cool slightly before removing them from the pan and serving.
Using a round cake pan to make mini muffins may result in a slightly different shape and texture than traditional mini muffins, but they will still taste delicious. You'll end up with mini muffin tops that are golden and crispy on the outside, and moist and soft on the inside. So, if you don't have a mini muffin pan, don't let that stop you from enjoying a batch of freshly baked mini muffins!
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Make 'scuffins'
If you want to make mini muffins, there are several alternatives to using a mini muffin pan. You could use individual silicone muffin cups, or even use individual metal cups/ramekins with paper liners that you can find in the right size and then place them all on a tray. You could also try baking your mini muffins on a sheet pan, which will give them a more consistent muffin top texture.
Now, onto making scuffins. Scuffins are a combination of a scone and a muffin, with a soft and fluffy inside and a crisp, rich, and buttery outside. Here is a recipe for fruit-filled scuffins:
Preheat your oven to 400 degrees Fahrenheit. In a large bowl, combine the flour, sugar, baking powder and soda, and salt, and whisk to combine. Using a pastry cutter or two forks, add in cold butter and mix until the butter is broken up into small pieces the size of peas. In a separate medium bowl, add Greek yoghurt, an egg, lemon extract, vanilla extract, and 2 tablespoons of milk. Mix everything together until thoroughly combined, and add an extra tablespoon of milk at a time if the mixture is too dry. Add the wet ingredients to the dry ingredients and stir until moistened. At this point, you can fold in any berries or fruit of your choice. Drop 1/3 cupfuls onto a lightly greased baking sheet. Bake for 15-18 minutes, or until light brown. Remove the scuffins from the oven and let them cool on a rack.
Some people like to add a crumb topping to their scuffins. To do this, measure 3 ounces of cool butter and use your fingers to rub it into the dry ingredients until coarse crumbs form. You can also experiment with different spices, such as nutmeg, ginger, or allspice.
If you want to make vegan scuffins, preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper. In a large bowl, combine all the dry ingredients, including zest. In a small bowl, whisk together yoghurt, maple syrup, and milk until well combined. Add the wet mixture to the dry, folding through until just nicely combined. Add your choice of berries, and gently/quickly fold them in so they don't bleed too much colour. Using a scoop, place mounds of the batter (about 3-4 tablespoons each) on your baking sheet. You should have about 9-10 scuffins. Bake for 15-16 minutes, or until set. Remove the scuffins from the oven and let them cool for a minute or two on the pan, then transfer them to a cooling rack to cool completely.
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Bake in paper liners
If you don't have a mini muffin pan, you can bake mini muffins in paper liners. This method does not require a muffin pan and lets you skip the portioning step. You can place the paper liners on a baking tray and fill them with your favourite muffin batter.
To make paper liners, you can use 5"x5" pieces of baking paper. This method is quick and easy, and you don't need to grease the paper with butter. The paper liners will also give your muffins a pretty look.
Alternatively, you can use individual silicone muffin cups or metal cups/ramekins with paper liners. Place them on a tray and fill them with batter.
If you don't want to use paper liners, you can bake your mini muffins in a round cake pan. This method takes a bit longer to bake, but it's just as good, and the muffins are easier to transport. People can also cut as much or as little as they like.
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Frequently asked questions
Yes, you can make mini muffins without a mini muffin pan. You can use a sheet pan or a cake pan.
Simply spread your muffin batter onto a parchment-lined or well-greased sheet pan. Bake until golden, then let it cool and cut into portions.
Using a sheet pan means you don't have to portion batter into individual muffin cups, and you get more of the "muffin top" texture, which some consider the best part of the muffin.
Yes, you can use individual silicone muffin cups or metal cups/ramekins with paper liners. Place them on a tray and bake as usual.
You can get creative and experiment with different types of pans, such as a cake pan or even a round cake pan, which makes it easier to serve and allows people to cut their desired portion size.
