I often make muffins at home but find that they are always much smaller than ones that you buy at a bakery or coffee shop. No matter how much batter you put in the regular size muffin tins, they will never rise as nicely and will always produce smaller, denser muffins. The solution is to purchase a Jumbo Muffin Tin.

The first time I used a jumbo tin I had no idea how much batter I would need and ended up with small, short muffins with no muffin tops. In fact, for most muffin recipes, the batter will yield only 4-6 muffins at most. Another modification that you will need to be aware of is the baking time. Jumbo muffins take nearly as long to bake as small bread loaves so bear this in mind with any muffin recipes you adapt. Lastly, jumbo muffin tins are great for more than just breakfast muffins. They are great for making individual servings of stuffing, lasagna, or even ratatouille.

Cranberry Orange Jumbo Muffins



2 cups flour

1 cup sugar

1½ teaspoons baking powder

1 teaspoon salt

IMG_3165½ teaspoon baking soda

¾ cup orange juice

2 tablespoons vegetable oil

1 egg

1 ½ cups chopped cranberries (fresh or frozen)

IMG_3166½ chopped pecans
½ teaspoon orange extract


Preheat oven to 350℉. Coat jumbo muffin tins with cooking spray. Mix together flour, sugar, baking powder, salt, and baking soda in a medium mixing bowl. Stir in orange juice, egg, oil, and orange extract. Mix until well blended. Add nuts and stir. Fold in cranberries. Fill each muffin tin ¾ of the way to the top. Bake for 40-50 minutes until golden brown.