Muffins pan

With the right muffin pan you can bake moist, nicely domed muffins just like the ones from the bakery. Blueberry muffins for breakfast, chocolate muffins for a children's birthday or mini muffins for an aperitif buffet: a sturdy muffin tray spreads the heat evenly, so the muffins rise well, stay moist and keep their shape. Place a paper baking cup in each cavity, fill with batter and pop it into the oven. Choose between the 12-cup muffin and cupcake tray with Ø 7 cm cavities, 12-cupcake pans from Decora and Wilton, several pans for 24 mini cupcakes, a pan for 6 jumbo cupcakes and muffins, and silicone moulds for muffins and mini muffins.

Tips for light, fluffy muffins

• Mix briefly: prepare the dry and wet ingredients separately and combine them only until no flour is visible. Overmixing makes muffins tough.
• Fill two thirds full: this gives the muffins room to rise and form their typical dome without overflowing.
• Adjust the baking time: mini muffins bake much faster, jumbo muffins need longer. The skewer test tells you whether the centre is done.
• Let them rest: leave the muffins to cool in the pan for a few minutes before removing them; they will then pop out of the silicone very easily.

Questions about muffin pans

What is the difference between a muffin pan and a cupcake pan?

Basically none: the same trays work for both. Muffins are usually eaten plain, while cupcakes are decorated with cream or frosting after baking. With the cupcake corer you can fill muffins with jam too, and the batter divider helps you portion the mixture evenly.

Do I need paper cups in a silicone mould?

No, silicone is flexible and releases the muffins even without a cup. For a drinks party or a children's birthday, however, paper cups look pretty and keep fingers clean.

More baking pans and accessories are waiting in Muffin material, and recipe ideas in our blog Cakes and muffins.