Free muffin batch calculator. Enter how many muffins you are baking to find the flour in grams and the sugar in grams you need for the batch.
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Enter the number of muffins. This calculator allows 50 grams of flour and 30 grams of sugar per muffin.
This calculator allows 50 grams of flour and 30 grams of sugar per muffin. Twelve muffins need 600 grams of flour and 360 grams of sugar, 6 muffins need 300 grams of flour and 180 grams of sugar, and 24 muffins need 1200 grams of flour and 720 grams of sugar. That flour figure is close to the classic 12 muffin formula of 2 cups, about 240 grams, of flour in some guides, but this calculator plans a larger bakery style muffin, so its per muffin flour is higher. Scale flour and sugar together and the ratio never changes.
The classic muffin ratio is 2 to 1 flour to liquid by volume: 2 cups of flour plus 1 cup of liquid makes 12 bakery style muffins. The full 12 muffin formula adds 2 eggs, half a cup of oil or butter, half to three quarters of a cup of sugar, 2 teaspoons of baking powder and half a teaspoon of salt. Scaling is linear: 6 muffins take 1 cup of flour and half a cup of liquid, 18 muffins take 3 cups of flour and 1.5 cups of liquid, and 24 muffins take 4 cups of flour and 2 cups of liquid.
Muffin cup capacity differs by pan size, and batter per muffin cup must match the pan. Mini cups hold about 2 ounces, 60 ml, and take 1.5 to 2 tablespoons of batter. Standard cups hold 3.5 to 4 ounces, 100 to 120 ml, and take a quarter cup, 60 ml, of batter. Jumbo cups hold 8 ounces, 240 ml, and take half a cup, 120 ml, of batter. Texas size cups sit between standard and jumbo at about 6 ounces, 180 ml. Popover wells hold 230 to 280 ml at the rim.
Fill muffin cups two thirds full for a well risen muffin with a moderate dome, and three quarters full for tall domed muffin tops with a bakery style dome. Fill only half full for a flat top, and never fill beyond three quarters full, since batter expands 25 to 50 percent during baking. A full cup overflows, spills over the sides, and bakes into a flat, uneven shape that may stay undercooked in the middle. Thick batters with heavy mix ins or bran do better slightly less full, at about two thirds.
A spring loaded scoop gives the most consistent muffin sizes. Scoop numbers run backwards: a larger number means a smaller scoop. Number 60 holds 1 tablespoon, 15 ml; number 40 holds 1.5 tablespoons, 22 ml; number 30 holds 2 tablespoons, 30 ml; number 20 holds about 3.2 tablespoons, 48 ml; number 16 holds 4 tablespoons, 59 ml; number 12 holds about 5.3 tablespoons, 78 ml; number 10 holds about 6.4 tablespoons, 95 ml; and number 8 holds 8 tablespoons, 118 ml. Use number 40 for standard muffins, number 60 for mini muffins, and number 20 for jumbo muffins. Never pack batter into the scoop, since compression knocks out air and makes dense muffins.
Batter weight per muffin in grams depends on batter density. Classic quick bread batter weighs about 1.03 grams per ml. Thin pourable batter weighs about 1.00 grams per ml, thick scoopable batter about 1.06 grams per ml, bran or oat batter about 1.08 grams per ml, banana or pumpkin batter about 1.07 grams per ml, and gluten free batter about 1.05 grams per ml. Weighing batter on a kitchen scale and dividing total weight by muffin count is the most accurate way to portion, since volume measures vary with batter thickness.
Muffin pan conversion follows a simple anchor: 1 jumbo equals 2 standard equals 4 mini muffins. One cup of batter makes 4 standard muffins, about 6 mini muffins, or 2 jumbo muffins, and 3 cups of batter makes 12 standard, 24 mini, or 6 jumbo muffins. A standard box mix yields 4 to 6 cups of batter, giving 24 to 30 standard muffins, so one box mix per box of mix covers about two dozen muffins. For batch planning, a small test batch is 4 to 5 standard muffins, one dozen standard takes 3.5 to 4 cups of batter, and a double batch takes 7.5 to 8.5 cups. As a cost guide, a cost per batch of muffins example from a cost calculator totals about 10 dollars of ingredients for 12 muffins, or about 0.83 dollars per muffin, before packaging and labour.
Muffin baking time by size runs mini at 10 to 14 minutes, standard at 18 to 22 minutes, and jumbo at 25 to 30 minutes, all at 350 to 375 degrees F. For tall domes, start hot at 400 to 425 degrees F for 5 to 7 minutes, then drop to 350 degrees F to finish, and do not open the oven door during the hot phase or muffins may collapse. When converting standard to mini, reduce baking time by 25 to 30 percent. When converting to jumbo, increase baking time by 25 to 30 percent. Test with a toothpick: a few moist crumbs means done, wet batter means keep baking.
Flat tops come from an oven that is too cool, overmixing, or too much liquid. A tough dense texture comes from overmixing, so stir only 10 to 15 strokes. A dry crumbly muffin comes from too much flour or overbaking. Tunnels inside come from overmixing, and a sunk middle comes from too much liquid, underbaking, or old baking powder. Oil gives a very moist tender crumb that keeps 3 to 4 days, while butter gives richer flavour and better browning but keeps only 2 to 3 days. Muffins use the 2 to 1 flour to liquid ratio and the muffin method with lumpy batter, while cupcakes use a 1 to 1.5 ratio, creamed butter, and smooth batter.
Fill standard cups with about a quarter cup of batter, mini cups with 1.5 to 2 tablespoons, and jumbo cups with half a cup, each filled two thirds to three quarters full.
One cup of batter makes 4 standard muffins, about 6 mini muffins, or 2 jumbo muffins.
Mini cups hold about 2 ounces, standard cups hold 3.5 to 4 ounces, and jumbo cups hold 8 ounces. Jumbo muffins bake longest, mini muffins bake shortest.
Use the anchor 1 jumbo equals 2 standard equals 4 mini. Double the yield going to mini, halve it going to jumbo, and adjust baking time by 25 to 30 percent.
Multiply every ingredient by the same factor. Leavening scales linearly, temperature stays the same, and baking time varies slightly with pan size and pan count.
Overflowing comes from filling beyond three quarters full. Flat tops with no dome come from an oven that is too cool, overmixing, or too much liquid.
Use a spring loaded scoop, level each scoop, weigh the batter if you want exact portions, and tap the pan gently before baking.
A spring loaded scoop matched to the tin, a kitchen scale for weighing batter, paper liners, and a toothpick for testing doneness.
Yes. Whole wheat batter is denser, so fill a bit more. Cake flour is lighter, so reduce fill slightly. Self rising flour already contains leavening, so start closer to two thirds full.
Use paper liners, and lightly mist low fat muffins with non stick spray. Add 1 to 2 tablespoons of water to empty cups so heat stays even.
Two parts flour to one part liquid by volume. Two cups of flour plus one cup of liquid makes 12 bakery style muffins.
Twelve standard muffins at the classic 2 to 1 ratio, using 2 cups of flour and 1 cup of liquid.