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When I set up my kitchen  more than a quarter century ago, I bought standard-shape muffin tins in all the sizes - regular, mini, and jumbo. It turned out that for muffin baking I prefer to make mini-muffins. I can somehow see the way to repurposing my regular-size muffin tins - most advice on repurposing muffin tins is for that size.

But while advice for repurposing a regular muffin tin is always welcome, what I'm really looking for is what I can make in my poor old virgin jumbo muffin tins. Any suggestions? I have no use for jumbo muffins.

I just made some lovely herbed ricotta and roasted vegetable tarts in mine. The recipe is in Melissa Clark's new book, Dinner in French, which is the one of the EYB Cookbook Club books this month. There  was an interesting technique with the pastry which I had not tried before - another jumbo muffin tin was set inside for the blind baking (she suggests alternatives if you don't have two tins).

You know, I'm now thinking maybe these are regular muffin tins. American muffins are huge compared to the rest of the world so maybe my tin isn't jumbo at all. I'm not a big muffin maker (apart from Nigella's Christmas morning muffins at Christmas) so I think my tins are probably regular. But you could make savory tarts in the same way in your jumbo tins.

Thanks, but is there any advice for someone who doesn't have Melissa Clark's book?

I don't have a specific recipe, but what about making lovely big yorkshire puddings that you could then fill with other things and serve as a main meal? Something like this: https://www.thespruceeat...re-pudding-recipe-434871 though obviously the filling could be whatever you want.

It's definitely a jumbo muffin pan and not a popover pan. Right? For the longest time (many, many years) I owned a large odd-shaped muffin pan and never really thought too much about it, until finally years later I realized it wasn't a muffin tin at all--it was a popover pan. So that's my only suggestion--to make popovers if it happens that you too own a popover pan. But that's probably not what you have.

Actually, I just googled "making popovers without popover pan," and I see that many people do make them in regular muffin tins.

It's a jumbo muffin pan (actually, 2 of them) in the standard muffin shape.

I've often thought that if I ever consider making either popovers or madeleines, I'll try baking a batch in regular muffin tins before buying special pans. But a jumbo muffin pan would be too big for either of them. 

You could make mini frittatas, which can be frozen and are ready to go for breakfast. 

If you're still on the quaranbaking fix that so many of us (myself included) are working through, a jumbo muffin tin would be great to make mini-cakes in, that you could take around to friends and family, instead of baking a whole cake and gifting as slices (or eating it all yourself, no judgment). I might do that myself, actually.

Good idea, Lauren.

But as they say, cooking is an art, baking is a science. Since I'm not an expert baker - I depend on recipes - how would I adjust the baking time and temperature, position the oven rack, or adjust the measurements?

Can anyone point me to a guide?

You should be able to bake at the same temperature. Generally if you're filling the tins 2/3 full, you won't spill over. As for time -- set the timer for half the amount in the original recipe and check for doneness every 5-10 minutes. I find, however, that it takes a surprisingly similar amount of time to bake smaller-sized cakes.

Just came across these hash brown breadfast cups from joyofbaking.com on youtube and thought of your post. Disclaimer: I have never made it but I just may now.

https://www.youtube.com/watch?v=iFskXfMjBUQ

OK - cakes, frittatas, popovers (are there jumbo popovers?), mini-quiches, mini-pies - have I missed anything? Thanks to all.

Main-dish loaves or timbales might be another thing to try. Or a kind of cornbread to serve with something savory.

Now my question is:

I live alone and I have a dearth of friends in meatspace to give things to. So whatever I make in a jumbo muffin pan risks going to waste unless I pig out on it.

So of these mini-cakes and pies and quiches, what can I bake in a jumbo muffin pan that I can freeze?

If you've exhausted all possible cooking options, you could drill some holes in the bottom of each muffin hole, fill with decent soil and make a mini herb garden ;-)

Oh no, I haven't exhausted the possibilities, by far. Aa you can see, I'm thinking of even more baking possibilities. But the next step is "Can I freeze it?"

Eureka!

I just made use of two of my four jumbo muffin tins.

I took a break from this thread for a while,  and looking through some old magazines,  when I found this in Family Circle from 2006, I had a Max Bialystok moment.

I halved the recipe and it found it filled 2 6-well jumbo muffin tins. Well, almost. I needed more challah and more blueberries so I'm glad I had them.

The recipe is at the Parents Magazine site now.

https://www.parents.com/...rry-bread-pudding/ 

Came out fine. Even had the right spoon to get the pudding out of the tins. And bread pudding freezes well. Now all I have to learn is how to get sugar to dissolve into a  custard mixture.

It came out fine because I cooked from the original article in Family Circle. The "reprint" of the recipe on the Parents site got the amount of sugar extremely wrong, and I couldn't post a correction because:

1. Only subscribers can post, and

2. To subscribe to Parents you have to BE a parent. They ask you how many children you have, and when they were born. I'm childless.

So I emailed customer service. Last time I checked they hadn't made a correction.

It's bad enough to assume that nonparents know nothing about raising children, even when parents violate the rules of simple decency. So now nonparents know nothing about cooking?