How to scale a baking recipe
Scaling a recipe is simple division: divide the yield you want by the yield the recipe makes, then multiply every ingredient by that factor. Want 8 muffins from a 12-muffin recipe? Multiply everything by 0.67. This calculator does that for every line at once.
Two things don't scale linearly. First, baking time: a half batch in a smaller pan bakes faster, but not half as fast — start checking about two-thirds of the way through the original time. Second, eggs: a scaled recipe calling for 1.3 eggs is best handled by whisking an egg and weighing out what you need (one large egg is about 50 g without shell).
For best results, scale by weight rather than cups — small volume measures get inaccurate fast. Our unit converter can turn your cup measures into grams first.