Madeleines in a Muffin Tin Recipe

Introduction

Madeleines are classic French butter cakes known for their delicate texture and distinctive shell shape. This recipe adapts them for a muffin tin, making them simple to bake without a special pan. Perfect for a teatime treat or a sweet snack any time of day.

Ingredients

• 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

1. Step 1: Melt the butter in a small saucepan and let it cool until it is warm but not hot to the touch.
2. Step 2: In a medium mixing bowl, whisk together the sugar, flour, baking powder, and salt until well combined.
3. Step 3: In a small bowl, beat the eggs until smooth.
4. Step 4: Add the beaten eggs and vanilla extract to the dry ingredients and fold gently until mostly combined. Some dry flour is okay.
5. Step 5: Gradually fold in the partially cooled butter in about three additions, mixing just until evenly incorporated. The batter should be thick and shiny.
6. Step 6: Cover the bowl tightly and chill the batter in the fridge for 1 hour.
7. Step 7: Preheat the oven to 400°F (200°C). Butter and lightly flour a 12-cup muffin pan, tapping out excess flour.
8. Step 8: Spoon about a heaping tablespoon of batter into each muffin cup, filling each about one-third full.
9. Step 9: Bake for 10–12 minutes until the centers rise and the edges turn golden brown.
10. Step 10: Remove from the oven and let cool briefly in the pan. Use a fork or small knife to loosen the madeleines before transferring them to a wire rack to cool completely.
11. Step 11: Dust with powdered sugar and serve warm or at room temperature.

Tips & Variations

• For a citrus twist, add a teaspoon of lemon or orange zest to the batter before chilling.
• Be gentle when folding to keep the batter light and airy, which makes for tender madeleines.
• Chilling the batter helps the madeleines keep their shape and develop a better texture.
• If you prefer, substitute almond extract for vanilla for a nutty flavor.

Storage

Store madeleines in an airtight container at room temperature for up to two days. They can also be refrigerated and warmed in the microwave for a few seconds before serving. For longer storage, freeze tightly wrapped for up to one month and thaw at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan instead of a muffin tin?

The muffin tin is perfect for helping the madeleines maintain their shape without a specialty pan. You can try mini muffin tins or even a standard muffin pan, but the size and shape will vary.

Why should I chill the batter before baking?

Chilling the batter firms it up, which helps the madeleines hold their shape during baking and improves their signature tender crumb and rise.

Madeleines in a Muffin Tin Recipe

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★★★★★

4.7 from 101 reviews

These muffin tin madeleines are a simple, buttery French-inspired treat with a delicate, tender crumb. Made with basic pantry ingredients and baked in a standard muffin tin, they offer the classic madeleine flavor and texture without the traditional shell-shaped mold. Lightly dusted with powdered sugar and perfect for serving warm or at room temperature, they’re an elegant and easy homemade dessert or snack.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Yield: 12 madeleines 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Butter

• 6 Tbsp unsalted butter

Dry Ingredients

• 1/2 cup sugar
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/8 tsp salt

Wet Ingredients

• 2 large eggs
• 1 1/2 tsp vanilla extract

For Serving

• Powdered sugar, for dusting

Instructions

1. Prepare the Butter: Melt the butter in a small saucepan and set aside to cool until it is warm but not hot to the touch, preventing it from cooking the eggs prematurely.
2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the sugar, flour, baking powder, and salt until well combined to ensure even distribution of leavening agents and flavor.
3. Beat the Eggs: In a small bowl, beat the eggs until smooth to create a uniform base for the batter.
4. Combine Eggs and Vanilla: Add the beaten eggs and vanilla extract to the dry ingredients, gently folding just until mostly combined; it’s okay if some flour streaks remain to avoid overmixing.
5. Incorporate Butter: Add the partially cooled melted butter in three stages, folding gently each time until the batter is thick, shiny, and evenly mixed without overworking the batter.
6. Chill the Batter: Cover the bowl tightly and refrigerate for 1 hour; chilling helps the batter firm up and develop better texture during baking.
7. Prepare Muffin Tin: Preheat your oven to 400°F (200°C). Butter and lightly flour a standard 12-cup muffin pan, tapping out excess flour to prevent sticking.
8. Fill Muffin Cups: Spoon about a heaping tablespoon of batter into each muffin cup, filling approximately one-third full for the perfect rise and shape.
9. Bake: Bake in the preheated oven for 10-12 minutes until the madeleines are risen in the center and golden brown around the edges.
10. Cool Slightly: Remove from oven and allow the madeleines to cool briefly in the pan, then carefully lift them out with a fork or small butter knife to prevent sticking and transfer to a wire rack to cool completely.
11. Serve: Dust the madeleines with powdered sugar and serve warm or at room temperature for the best flavor and texture.
12. Storage: Store cooled madeleines in an airtight container at room temperature for up to 2 days. They can also be refrigerated and gently reheated, or frozen tightly wrapped for up to one month.

Notes

• Using a muffin tin instead of a traditional madeleine mold is a convenient alternative that still yields tender, buttery cookies.
• Do not overmix the batter to keep the madeleines light and delicate.
• Chilling the batter is important for a proper rise and texture.
• Butter and lightly flour the muffin tin well to prevent sticking, especially since these are made without traditional madeleine shells.
• For best results, serve madeleines the same day or within a couple of days of baking.
• Reheat refrigerated madeleines in the microwave for a few seconds to restore softness.

Keywords: madeleines, muffin tin madeleines, French pastry, buttery cookies, easy dessert, vanilla madeleines, tea time treats