Muffin pans come in three main sizes. A standard muffin cup is about 2 3/4 inches across the top and holds about 1/2 cup to the brim; a mini cup is about 1 3/4 inches across and holds about 2 tablespoons; a jumbo cup is about 3 1/2 inches across and holds about 1 cup. Most recipes are written for the standard size, so the chart below also shows how to convert a batch between them.
Exact measurements differ a little from one maker to another. When a recipe says “fills 12 muffin cups”, it means standard cups filled about two-thirds to three-quarters full.
Muffin Pan Sizes Chart
| Size | Top diameter | Depth | Capacity to the brim | Batter per cup | Cups per pan |
|---|---|---|---|---|---|
| Mini | 1 3/4 to 2 inches | about 3/4 inch | about 2 tablespoons | 1 to 1 1/2 tablespoons | 12 or 24 (some hold four dozen) |
| Standard | 2 1/2 to 2 3/4 inches | 1 1/4 to 1 1/2 inches | about 1/2 cup | about 1/3 cup | 6, 12 or 24 |
| Jumbo (Texas) | 3 1/4 to 3 1/2 inches | about 2 inches | about 1 cup | 2/3 to 3/4 cup | 6 |
| Muffin top | about 4 inches | about 1/2 inch | about 1/2 cup | about 1/3 cup | 6 or 12 |
To check your own pan, pour water from a measuring cup into one cup until it reaches the rim. Measure the diameter across the top, inside the rim.
Converting a Muffin Recipe Between Sizes
A recipe that makes 12 standard muffins produces about 4 cups of batter. That same batter makes:
- About three to four dozen mini muffins, depending on how full you fill them.
- About 6 jumbo muffins.
- About 12 muffin tops in a muffin-top pan.
- One 9×5 loaf (a loaf pan holds about 8 cups, so the batter fills it about halfway, which is right for quick bread).
The ingredients do not change, only the portion and the baking time. Batters with a lot of fruit or chunky mix-ins are easier to portion into standard and jumbo cups than into minis; chop the add-ins smaller for mini muffins.
Baking Times by Muffin Size
| Size | Typical oven temperature | Typical baking time |
|---|---|---|
| Mini | 350 to 375°F | 9 to 14 minutes |
| Standard | 350 to 400°F | 18 to 22 minutes |
| Jumbo | 350 to 375°F | 25 to 35 minutes |
| Muffin top | 375°F | 12 to 16 minutes |
These are starting points. Follow the temperature in your recipe and start checking a few minutes before the shortest time. Muffins are done when the tops spring back when pressed and a toothpick in the center comes out clean or with a few moist crumbs. For jumbo muffins, many bakers start at 400°F for 5 minutes for a taller dome, then drop to 350°F to finish the center.
Filling, Liners and Pan Tips
- Fill two-thirds to three-quarters full. Fuller cups give taller domes but can spill over and fuse together.
- Use a scoop. A 3-tablespoon portion scoop is close to 1/3 cup and gives even muffins that bake at the same rate.
- Fill empty cups with water. If the batter does not fill every cup, pour a little water into the empty ones so the pan heats evenly.
- Liners must match the cup. Standard liners fit standard cups; jumbo cups need jumbo or “Texas” liners, and minis need mini liners.
- Dark pans bake faster. With a dark non-stick pan, check the muffins a couple of minutes early or lower the oven by about 25°F.
Other Things to Bake in a Muffin Pan
The same cups work well for portioned savory and sweet bakes. Try cornbread in a muffin tin, pound cake in a muffin tin or egg white muffin tin recipes for make-ahead breakfasts. Cooked egg bites should reach 160°F in the center.
Muffin Pan Size FAQ
- What size is a standard muffin pan? A standard 12-cup pan is usually about 10 1/2 by 14 inches overall, with cups about 2 3/4 inches across that hold about 1/2 cup each.
- Is a cupcake pan the same as a muffin pan? Yes. Cupcakes and muffins use the same pans and the same cup sizes.
- How many mini muffins equal one regular muffin? About three to four, by volume.
- Can I bake muffin batter in a ramekin? Yes. A 4-ounce ramekin is close to a standard muffin cup; place it on a sheet pan and expect a similar baking time.
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