Madeleines in a Muffin Tin

Love madeleines but don’t have a madeleine pan?

If you’ve ever had a French madeleine, you know how irresistible they are. I’ve loved them ever since my first batch of Lemon Madeleines, and for years I wondered: can you make madeleines in a muffin tin?

Turns out, yes ~ and it works beautifully. While I still think a madeleine pan is a worthwhile (and charming) investment, these madeleine muffins are just as delicious, easy to make, and perfect when you want that classic flavor without special equipment.

How to bake madeleines in a muffin tin

A standard batch of madeleines makes about 16; here we’re dividing the same amount of batter into 12 muffin cups, so the cakes will be slightly larger.

1. Butter and flour your muffin tin well, especially if you don’t have a nonstick pan.
2. Divide the batter as evenly as possible between the 12 muffin cups. Because these cakes are small and bake quickly, even small variations in size can make a difference.
3. Bake 10-12 minutes. Watch them carefully ~ they should be risen in the middle, spring back when lightly touched, and be golden brown around the edges.
4. Cool briefly in the muffin pan, then gently remove the madeleines while still warm so they don’t stick.
5. Dust with powdered sugar if you’d like (I like.)

Storing muffin tin madeleines

Common wisdom says enjoy madeleines the same day, but honestly we enjoyed ours over the course of a few days, they kept fine.

• Store muffin tin madeleines in an airtight container at room temperature for a couple of days.
• You can also keep them in the fridge and microwave veeeery briefly (think 10-15 seconds) to bring them back to life.
• One or two day old madeleines are also fantastic dipped in coffee or tea.
• Freeze extras tightly wrapped for up to a month

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Madeleines in a Muffin Tin

5 from 2 votes

Buttery, tender madeleines made right in a muffin tin ~ no special pan needed. These easy little French cakes bake up slightly larger, golden at the edges, and perfect with a dusting of powdered sugar.

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Prep Time:10 minutes minutes

Cook Time:10 minutes minutes

chill time:1 hour hour

Total Time:1 hour hour 20 minutes minutes

Servings: 12 madeleines

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Equipment

• 1 12 cup muffin pan

Ingredients

 

US CustomaryMetric

• 6 Tbsp unsalted butter
• 1/2 cup sugar
• 3/4 cup flour
• 1/2 tsp baking powder
• 1/8 tsp salt
• 2 large eggs
• 1 1/2 tsp vanilla extract
• powdered sugar, for dusting

Instructions

• Melt the butter in a small saucepan and set aside to cool partially (it can still be warm but should not be hot to the touch).
• In a medium size mixing bowl, combine the sugar, flour, baking powder, and salt. Whisk well to combine.
• In a small bowl, beat the eggs until smooth.
• Add the eggs and the vanilla extract to the bowl of dry ingredients. Fold together gently until mostly mixed together (a bit of dry flour is fine).
• Next, add the partially cooled butter, a little at a time, folding everything together gently as you go. I did this in about 3 stages. Fold just until everything is evenly incorporated. The batter should be fairly thick and shiny. It will thicken up more in the fridge.
• Cover your batter bowl tightly, and chill in the fridge for 1 hour.
• Preheat oven to 400F. Butter and lightly flour a standard 12- cup muffin pan, tapping off any excess flour.
• Place about a heaping tablespoon of batter into each well, dividing the batter as evenly as you can between the 12 muffin cups. The molds should look about 1/3 full.
• Bake for 10-12 minutes, until risen in the middle and starting to turn golden brown on the edges.
• Remove the pan from the oven. Allow them to cool in the pan briefly, and then carefully use a fork or a small butter knife to remove the madeleines from the pan and transfer to a baking rack – if they cool too much in the pan they are more likely to stick.
• Dust with powdered sugar and enjoy warm or allow to cool.
• Store muffin tin madeleines in an airtight container at room temperature for a couple of days. You can also keep them in the fridge and microwave for a few seconds to bring them back to life. Freeze extras tightly wrapped for up to a month

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Course: Dessert

Cuisine: French

Author: Sue Moran

Keyword: Afternoon tea, baking, butter, cookies, French, lemon, muffins

Nutrition

Serving: 1 muffin · Calories: 124 kcal · Carbohydrates: 14 g · Protein: 2 g · Fat: 7 g · Saturated Fat: 4 g · Polyunsaturated Fat: 0.4 g · Monounsaturated Fat: 2 g · Trans Fat: 0.2 g · Cholesterol: 46 mg · Sodium: 37 mg · Potassium: 39 mg · Fiber: 0.2 g · Sugar: 8 g · Vitamin A: 220 IU · Calcium: 15 mg · Iron: 1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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Madeleine muffin variations

Just like “regular” madeleines, these muffin tin madeleines make a great canvas for other flavors.

• Use almond extract in place of vanilla extract, or use both, they work beautifully together.
• Add the zest of 1 lemon or 1 orange for a citrus-scented version (I’d use my citrus sugar technique for brightest flavor.)
• Brown the butter before using.
• Add spices like cinnamon, cardamom, or nutmeg.
• Dip halfway in melted chocolate and allow to cool, see my Chocolate Hazelnut Madeleines for inspo.