Madeleine Recipe Without Mold

Quick Summary: Yes, you can make madeleines without a special madeleine mold. This recipe bakes the classic brown butter batter in a mini muffin pan or a regular muffin tin, so you still get the signature hump and the same buttery flavor. Chill the batter, fill the cups two-thirds full, and bake at a high temperature to get the rise.

This post is a part of my Madeleine series in tribute to this classic French pastry and all that it means, from its fascinating history, choosing the right pan, and all the secrets of authentic madeleine hump.

What are madeleines?

Madeleines are small French butter cakes with a scalloped shell shape and a signature hump. They are usually baked in a special madeleine pan, but you do not need one to make them at home.

Can you make madeleines without a mold?

Yes. You can bake madeleines without a madeleine mold by using a mini muffin pan or a regular muffin tin. The batter is the same, and with a good chill and a hot oven, you still get the classic madeleine hump. The main difference is the shape: muffin-tin madeleines are rounded rather than shell-shaped, but the texture and buttery flavor stay the same.

Why you'll love this recipe

• No special pan needed. You bake the batter in a mini muffin pan or a regular muffin tin.
• Simple ingredients. The batter uses everyday pantry staples.
• Signature hump. Chilled batter and a hot oven still give you the classic rise on top.
• Same flavor. The taste and texture match traditional shell-shaped madeleines.
• Beginner-friendly. The steps are easy enough for a first-time baker.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: use large eggs at room temperature. Bring them to the counter one hour before you start.

• Sugar: use granulated sugar or replace it with caster sugar if desired.

• Vanilla extract: it is the perfect complement to madeleines. To enhance the lemon flavor, replace it with the same amount of lemon juice. For a little something extra, replace it with orange water (with orange zest), rosewater, or dark rum (omit zest).

• Butter: it adds flavor and moisture to the madeleines. Use unsalted butter with a pinch of salt or semi-salted butter. This recipe uses softened butter instead of melted butter, which is common in most madeleine recipes.

• Lemon: make fresh zest using a zester grater. You can easily substitute lime or orange zest, or omit this ingredient.

• Flour: the recipe calls for all-purpose flour or French T55-type flour.

• Baking powder: fresh, aluminum-free baking powder is best for this recipe.

• Salt: use a pinch of fine salt if you use unsalted butter. You can also use semi-salted butter without adding salt.

Equipment

You do not need a madeleine mold. Here is all you need to make madeleines without one:

• Mini muffin pan or regular muffin tin
• Fine-mesh sieve
• Small saucepan
• Mixing bowls
• Whisk or electric mixer
• Rubber spatula
• Wire cooling rack

How to make madeleines without a mold

Step 1. To make madeleine batter, place eggs, granulated sugar, and vanilla extract in a large mixing bowl and beat with a hand whisk for about 1 to 2 minutes (photo 1).

Step 2. Add the softened butter, cut into small cubes, and freshly made lemon zest, and mix with an electric mixer for a few minutes, until creamy and homogeneous.

Step 3. Sift flour with baking powder and salt using a flour sifter. Add dry ingredients to the butter and egg mixture, and gently mix with a hand whisk (photo 2).  

Step 4. Cover the batter with plastic wrap (it should contact the surface of the batter) and chill for 2 hours.

Step 5. Preheat the oven to 425°F (220°C) and heat it for another 10 to 15 minutes.

Step 6. Line a muffin pan with cupcake liners. Use a cookie scoop or a piping bag with the cut tip to fill muffin cups up to ¾ full with the sponge-like batter (photo 3).

Step 7. Bake in the hot oven at 425°F (220°C) for 5 minutes.

Step 8. Then turn the oven to 355°F (180°C) and bake for 15 to 17 minutes longer, until golden brown (photo 4).

Step 9. Use a toothpick to check the madeleines for doneness: they are ready if it comes out clean.

Step 10. Remove madeleines from the oven and cool for a couple of minutes. Serve warm. Or let your cakes cool down and sprinkle with confectioners' sugar.

Expert tips

1. Please read the page entirely devoted to madeleines, tips, and tricks while making them.
2. Also, download the free Madeleine FQA Guide on how to make perfect madeleines.
3. Don't overmix the batter using a hand mixer; don't overbake your cakes, either.
4. Chill the butter overnight if desired and bake the next day.
5. Place your muffin pan on the middle oven rack (not a baking sheet) to bake.

Recipe variations

This no-mold recipe makes classic French madeleines in a muffin pan, but you can change up the flavor. Here are a few ways to make them your own:

• Citrus swap: replace the lemon zest with orange or lime zest for a different citrus note.
• Spirits and flavorings: omit the vanilla extract and add orange blossom water or a splash of dark rum instead.
• Chocolate chip: stir a handful of mini chocolate chips into the batter before filling the cups.
• Nutty: sprinkle chopped almonds, pistachios, or hazelnuts on top before baking.
• Brown butter: use beurre noisette in place of the softened butter for a deeper, nutty flavor.
• Glazed: dip the cooled madeleines in a simple lemon or chocolate glaze.
• More ideas: find many other flavor twists in my post on madeleine variations.

Storing & freezing

The best way to store your madeleines is in an airtight glass container at room temperature for a couple of days, or up to four days.

They freeze well for up to three months. Store them at -13°F (-25°C), or for up to three weeks at -0.4°F (-18°C). Follow the steps to freeze the madeleine cakes properly; they will stay fresh this way. To thaw, refrigerate overnight or bring to room temperature for a couple of hours.

Recipe FAQ

Do you need a madeleine pan to make madeleines?
No. A madeleine pan gives the shell shape, but you can bake the same batter in a mini muffin pan or a regular muffin tin. The taste and texture stay the same; only the shape changes.

Can you use a mini muffin pan to make madeleines?
Yes. Bake the batter in mini muffin tins, lining them with mini baking cups if you like. Check the cakes a little early, since baking time may need adjusting.

What can I use instead of a madeleine mold?
A mini muffin pan works best, but a regular muffin tin, a cake pop pan, or even silicone molds all work. Grease and flour them well so the cakes release cleanly.

How do you get the madeleine hump without a mold?
Chill the batter for at least an hour, fill the cups two-thirds full, and bake in a hot oven. The cold batter hitting the heat is what creates the rise.

Can you make madeleines ahead of time?
You can make the batter one day ahead and keep it chilled, then bake the cakes fresh. Madeleines taste best the day they are baked.

How many calories are in a madeleine?
Each madeleine has about 268 calories, though this varies with size and toppings.

Love madeleines? Try these next!

• Classic French Madeleines
• Lemon Poppy Seed Madeleines
• Raspberry Madeleines (Ispahan Madeleines)
• Christmas Gingerbread Madeleines

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.