HOME > Chowhound > Home Cooking >

Can I halve a recipe for muffins?

jessicam29 Oct 6, 2009 12:26 PM

I want to make Ellie Krieger's healthy pumpkin muffins, which I've made many times in the past, but I want to make half of the recipe instead of the whole thing. Even though they are "healthy" they are really tasty and I can't have so many around!

Can I successfully halve every ingredient to make half a dozen instead of a dozen muffins?

  1. Click to Upload a photo (10 MB limit)
  1. c
    cheesecake17 RE: jessicam29 Oct 6, 2009 12:33 PM

    I made this before and halved it... just make sure you add some water to any empty cups in the muffin pan.

    Easier though to make the whole recipe and freeze some. I bring them to work and microwave for about 30 seconds.

    3 Replies
    1. re: cheesecake17
      NYCkaren RE: cheesecake17 Oct 6, 2009 02:00 PM

      I always add water to the empty muffin cups because my junior high home ec teacher said to. But I don't exactly know the reason.

      In my exerience, you can halve any recipe unless it has an odd number of eggs. Then it gets a bit tricky.

      1. re: NYCkaren
        greygarious RE: NYCkaren Oct 6, 2009 02:25 PM

        The reason is to prevent the pan from racking (warping). It is also best to space the filled cups equally - if doing 6, fill the 3 cups at each end, if doing 8, fill each side and leave the middle ones empty. In most recipes, you don't need to worry a whole lot about a half an egg. Either just spoon a little out after beating a single egg, or use either the yolk or the white. Or look at your eggs and pick the smallest one - often there's a variation in size. I assume that the packers, with a standard of 2 oz. for a large egg, balance a smaller with a larger so that the total carton has 24 oz.

        1. re: NYCkaren
          cheesecake17 RE: NYCkaren Oct 7, 2009 07:24 AM

          So that the pan doesn't ruin, like GG mentioned.

          I was always taught to fill the middle section of the pan before the outer edges.. not sure why though.. something about cooking more evenly.

      2. greygarious RE: jessicam29 Oct 6, 2009 12:55 PM

        No problem - or you can use a mini-muffin tin, which will give you 12 small instead of 6 regular. Check the oven at 10 minutes and turn them onto a cooling rack as soon as they come out of the oven.

        1. j
          jessicam29 RE: jessicam29 Oct 6, 2009 02:47 PM

          Thanks for all your tips! I'll probably make them tonight and report back soon.

          1. jeniyo RE: jessicam29 Oct 6, 2009 02:57 PM

            can you share this recipe?

            1 Reply
            1. re: jeniyo
              jessicam29 RE: jeniyo Oct 6, 2009 03:00 PM

              I don't have it with me right now, but if you search for Ellie Krieger's pumpkin muffins, I'm sure it will come up. I make some substitutions: instead of molasses I use honey, and instead of buttermilk, I use plain yogurt. Only because I always have honey and yogurt on hand. They still taste great and are healthier than regular muffins.

            2. j
              jessicam29 RE: jessicam29 Oct 12, 2009 12:15 PM

              I successfully made half a recipe of pumpkin muffins! I alternated filling cups with batter and water so the whole tray was full. I also added walnuts and frozen leftover cranberries and they were delicious!

              1. free sample addict aka Tracy L RE: jessicam29 Oct 12, 2009 05:21 PM

                Is this the recipe?


                1 Reply
                1. re: free sample addict aka Tracy L
                  jessicam29 RE: free sample addict aka Tracy L Oct 13, 2009 05:38 AM

                  Yes it is! However I make some changes: plain yogurt instead of buttermilk, honey instead of molasses, pumpkin spice mix instead of each individual spice, omit the pumpkin seeds, and sometimes I add walnuts and/or cranberries.

                  I also sub the "whole grain pastry flour" for whole wheat flour. I have never seen whole grain pastry flour at my supermarket.

                  The muffins come out really moist and soft. They are delicious and I make them all the time in the fall.

                Show Hidden Posts