It happened last week as I was mixing up a triple batch of Chocolate Chocolate Chip Muffin batter for the freezer. You’ve tried that by now right? Putting muffin batter into the freezer to help save time and so that you can have easy, fresh muffins? (Nope, I just can’t let it rest.)
Making a triple batch of the muffins was a great idea, as we eat at least 18 muffins at one time. However, a triple batch requires 3 muffin pans that hold 12 muffins each. I only have 2 muffin pans. Therefore, I filled my two muffin pans and put them into the freezer. I then poured the remaining batter into a bread pan, baked it for 50 minutes at 350°, and we ate it for breakfast the following morning. Update: I’ve since purchased these little gems, but still, this bread idea is a great one.
Find the Chocolate Chocolate Chip Muffin recipe here.
It was a tasty experiment. I figured – banana bread makes good muffins. Apple bread makes good muffins. Surely chocolate chocolate chip muffins would make good bread. And so it did.
I used sour cream instead of milk, which if you recall, is a great substitution to make muffins and breads more moist. So very good. And even better when eaten with fresh berries.
- 1½ cups whole wheat flour
- ⅓ cup sucanat
- ¼ cup cocoa powder
- ½ teaspoon sea salt
- ½ teaspoon baking powder
- ¼ cup melted coconut oil or butter
- ⅔ cup milk or sour cream
- 1 egg
- ¼ cup chocolate chips
- Stir together dry ingredients.
- Mix in coconut oil, milk and egg.
- Fold in chocolate chips.
- Pour into well-buttered loaf pan.
- Bake at 350° for 45 minutes.
Which do you prefer – muffins or quick bread loaves? Do you find that most recipes work for either/or?
Brianna D. says
Ohhh, it looks so pretty with the berries! The blue plate is so dainty and lovely! You do need to have some femininity around you, right? :)
I nearly always make my muffin recipes into quick bread loaves. Saves me some hands-on time scooping everything out,saves muffin liners, and makes nice loaves that we can eat immediately, freeze, or share!
Shannon @ Of The Hearth says
I use muffin and quick bread recipes interchangeably, too—and for the same reason. It takes less time and the loaf pans are easier to clean than the muffin tins!
I find most are interchangeable as well! I have mini loaf pans that are the bees knees
MMMM that looks delicious! I almost always do loaves instead of muffins. It just seems faster because several loaf pans can fit into the oven, versus just 2-3 muffin tins.
I prefer muffins mostly, because it is easy portion control. And I can’t cut very straight either, for a loaf. :)
Looks yummy! I can’t wait to try freezing muffin batter. We are having company twice in three weeks – that will be a great time saver. How do you keep your bread from burning? I have yet to make a loaf of banana bread without it being on the dark side. I have glass bread pans.
When using glass in the oven you should set the temperature 25 degrees less than what the recipe calls for. It has to do with the way that glass conducts heat. The time should be around the same called for.
Charlotte Moore says
I make alot of things into muffins because they cook in about 15-20 mins. I do hate to wash the muffins pans though.
As many muffins as you make, I’m shocked you don’t have more than 2 trays. You have so many casserole dishes – you need more muffin trays!!!
I like breads, but prefer muffins simply because I have three boys that are very impatient. This way I can reach em a muffin and send em on their way instead of having to fuss over cutting slices and crumbs getting everywhere. If it’s just me and my husband though, I’ll make bread.