Is there a rule of thumb for converting

[Why Syzygy]

fruit breads (or any breads) to a muffin recipe?

If you add sour cream, does the sugar need to be increased?

[Love Bug]

1. I don't know of any particular rule of thumb

but you would need to bake the muffins for less time. As for adding sour cream, I don't know if you need more sugar but you will probably need less of any other liquid. What recipe are you planning to use?

[Why Syzygy]

3. Don't know yet.

It will be a hybrid :D The muffin recipe I have calls for milk. None of the bread ones do.
I'm starting off with banana bread, and I have searched this forum and found a couple. I still want to make modifications, and none of them are for MUFFINS.

I lost half my recipes in a move last year :(

edit: oh! I bet the reason it calls for milk is because one of the ingredients is oatmeal. I definitely want oatmeal included.

[grasswire]

2. why don't you try a test run first?

Just try your usual batter in the muffin tin. Then you will know more about what change might be needed.

Cornbread, for example, doesn't need any change to become corn muffins.

[Why Syzygy]

4. I'm without a "usual batter"

at the moment. It will be a trial run. I just wondered if it was one of those tricks experienced cooks know. I'm pretty sure my ex-MIL would know. A google search has returned conflicting answers.

[Warpy]

5. I find I like my muffin batter just a tad wetter than

the batter I use for breads of the same variety, but that's just me.

Only trial and error--lots of error--will give you what you're looking for.

[EFerrari]

6. None for quick breads to muffins, afaik. As for sugar

you could just bake 1 and judge for yourself.

[hippywife]

7. I replace milk

with my homemade yogurt all of the time. The nice thing about quick breads and muffins is that they range from sorta loose wet to a little thicker batters from the recipes I've used and they always come out fine.

The only thing to be careful of is to reduce your cooking time, as someone else mentioned. I would start checking them at 20-25 mins.

Sorry to hear you lost your recipes. That really hurts. :hug:

[housewolf]

8. For muffins, you can evenlly substitute amilk, sour cream, yogurt or buttermilk

It's a 1-to-1 substitution. I found this out in my recent muffin trials. Use the same amount of sugar whichever you use. Sour cream will give you a thicker muffin batter that will rise higher. The recipes I made using sour cream were the cake-like method where you cream together the butter and sugar, mix together the dry ingredients, add the egg & vanilla, then add half the flour mixture and half the sour cream, fold in, then add the remaining flour & sour cream and fold again. If it's a muffin-method recipe (usually calls for oil rather or melted butter)where you just add everything together them mix it all at once, then you'll need to experiement.


Question, though... is the oatmeal pre-cooked or not? If it's pre-cooked, an even substituion should be fine. If it's raw oats... then I donno.... :shrug:

[Why Syzygy]

9. Thank you.

It's raw oatmeal. I used to make muffins at least once a week. But it has been a long time, and I'm fretting too much :blush:

[hippywife]

10. That's one of the really nice things

about making them from scratch. If it doesn't turn out exactly as you would like, they're usually still edible, and the cost in making them was minimal compared to buying muffins.

I bet you'll do just fine. :hi: :hug:

[Why Syzygy]

11. I have a recipe book just for muffins..

Sort of just remembered that. I'm going to pull it out of the storage shed. In the past, I always used whole wheat, wheat germ, etc. :rofl: For some reason, I'm more scared of baking with white flour. So, I've postponed until I can get my accustomed ingredients.

Thanks to everyone :hi: I love this group.

[surrealAmerican]

12. I use the exact same recipe for banana bread and banana muffins.

Just bake the muffins in a hotter oven for less time.

The same holds true for cornbread and corn muffins.