A standard 9 x 5 x 3-inch loaf pan holds about 8 cups to the brim, and a standard muffin cup holds about 1/2 cup. That means one loaf of batter, filled the usual two-thirds, makes roughly a dozen or more muffins, and the bake drops from about an hour to about 20 minutes.
Here is how to move a quick-bread or loaf-cake recipe into a muffin tin, with sizes, fill levels and timing.
Loaf Pan vs Muffin Cup Sizes
| Pan | Size in inches | Approximate volume |
|---|---|---|
| Small loaf pan | 8 x 4 x 2 1/2 | 4 cups |
| Medium loaf pan | 8 1/2 x 4 1/2 x 2 1/2 | 6 cups |
| Standard loaf pan | 9 x 5 x 3 | 8 cups |
| Mini muffin cup | 1 3/4 x 3/4 | 1/8 cup |
| Small muffin cup | 2 3/4 x 1 1/8 | 1/4 cup |
| Standard muffin cup | 2 3/4 x 1 1/2 | 1/2 cup |
| Large muffin cup | 3 x 1 1/4 | 5/8 cup |
Volumes are approximate and measured to the brim. Check the label on your own tin, because brands differ.
How Many Muffins From One Loaf?
Fill each standard cup about two-thirds full, which is roughly a third of a cup of batter. Most loaf recipes, which fill a 9 x 5-inch pan about two-thirds, will then make more than a dozen muffins. A recipe for the smaller 8 x 4-inch loaf makes fewer. Bake any leftover batter in a second tin. If any cups stay empty, add a little water to them to protect the pan.
Adjusting the Baking Time
Muffins are shallow, so they bake much faster than a loaf. A banana bread that takes 55 to 65 minutes as a loaf usually bakes in 18 to 25 minutes as muffins. Start checking at about 15 minutes, and judge by a toothpick that comes out clean or with a few dry crumbs.
Many bakers start muffins at a higher temperature, such as 400°F, for the first 5 minutes to give the tops lift, then lower it to 350°F. This is optional. If you simply keep the loaf’s temperature, the muffins still bake fine.
Going From Muffins to a Loaf
The reverse works too. Pour the muffin batter into a greased loaf pan until about two-thirds full, bake at the same temperature and lengthen the time. Cover the top loosely with foil if it browns before the center sets.
Tips for Success
- Grease the muffin cups or use paper liners. Fill them evenly with an ice-cream scoop.
- Let muffins cool in the tin for about 5 minutes, then move them to a rack.
- Do not overmix quick-bread batter, which makes muffins tough.
- Muffins with a heavy filling, like fresh fruit, need a little extra time.
Quick Answers
Can I bake any loaf recipe as muffins? Most quick breads and loaf cakes, yes. Yeast breads are different.
Do I change the ingredients? No. Only the pan, fill level and time change.
How do I know the muffins are done? Tops spring back lightly and a toothpick comes out clean.