I was recently given a Chicago Metallic Giant 2.5 x 2 in Muffin Pan. It makes 6 Giant muffins vs 12 standard. Would I have to double the cooking time for these to work? or increase the temperature? Here is the general guideline I was taught when I was an apprentice. "When things get bigger, bake them lower and slower." What this means is that as the item gets thicker than the original, you want to bake them at a lower temperature to prevent over browning of the crust and for a longer amount of time. In this situation, I'd reduce the temperature by 25 degrees and plan on about 5-15 minutes additional baking time. Give it a try. Frank @ KAF.

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