Can you use a mini muffin pan to make madeleines?

Name: Madeleine Recipe Without Mold
Total time: 45 min
Yield: 12
Cuisine: French
Ingredients: 4 large eggs; 1 cup (200g) granulated sugar; 1 1/2 cup + 1 1/2 tablespoons (200 g) all-purpose flour; 7 oz. (200 g) unsalted butter, softened; 1 pinch of salt; 1 teaspoon vanilla extract; 2 teaspoons (10 g) baking powder; 1/2 lemon, zest

Yes, you can bake your madeleines in mini muffin tins, lining them with mini baking cups. However, the baking time should be tested and adjusted accordingly.

Madeleine Recipe Without Mold

Bitten off madeleine with the rest of the cakes in the background.

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5 from 3 reviews

Learn how to bake madeleines without mold with this step-by-step recipe that will teach you everything you need to know about baking these delicious French treats.

Author: Irina Totterman
Total Time: 45 minutes (plus chilling time)
Yield: 12 1x
Category: Cookies
Method: Baking
Cuisine: French

Ingredients

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4 large eggs
1 cup (200g) granulated sugar
1 1/2 cup + 1 1/2 tablespoons (200 g) all-purpose flour
7 oz. (200 g) unsalted butter, softened
1 pinch of salt
1 teaspoon vanilla extract
2 teaspoons (10 g) baking powder
1/2 lemon, zest

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Instructions

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.
Add 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.
Sift flour with baking powder and salt using a flour sifter. Add dry ingredients to the butter and egg mixture and gently mix with the hand whisk.
Cover the batter with a piece of plastic wrap (plastic should contact the surface of the batter) and chill for 2 hours.
Preheat the oven to 425 degrees F/220 degrees C and heat it for another 10 to 15 minutes. 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 3/4 full with the sponge-like batter.
Bake in the hot oven at 425 degrees F/220 degrees C for 5 minutes. Then turn the oven to 355 degrees F/180 degrees C and bake for 15 to 17 minutes longer, until golden brown. Use a toothpick to check madeleines for doneness: they are ready if it comes out clean.
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.

Notes

Please read the page entirely devoted to French madeleines, tips, and tricks while making them.
Don't overmix the batter using a hand mixer; don't overbake your cakes, either.
Chill the butter overnight if desired and bake the next day.
Place your muffin pan on the middle oven rack (not a baking sheet) to bake.

Nutrition

Serving Size: 1 madeleine
Calories: 268
Sugar: 16.9 g
Sodium: 132 mg
Fat: 15.3 g
Saturated Fat: 9.1 g
Carbohydrates: 30 g
Fiber: 0.5 g
Protein: 4 g
Cholesterol: 98 mg

Find it online: https://www.bakinglikeachef.com/madeleine-recipe-without-mold/