Baking & Pastry

Muffin Pan

Multi-cup pan for muffins, cupcakes, and egg bites

A tray of round wells that bake a dozen muffins, cupcakes, or egg bites at once. Paper liners or a quick greasing make release easy. A heavy nonstick or steel pan browns more evenly than a flimsy one.

The muffin pan is a tray of round wells that bakes a dozen muffins, cupcakes, or egg bites at once, giving each its own little mold for even, uniform results. Beyond its namesake, it's a sneakily versatile baking tool: mini frittatas, popovers, individual quiches, granola cups, and portioned freezer foods all rely on it. The standard pan holds twelve wells, with mini and jumbo sizes for two-bite treats or oversized bakery muffins. The difference between a frustrating pan and a good one comes down to material — a heavy steel or sturdy nonstick pan browns evenly and releases cleanly, where a thin, flimsy one bakes unevenly and warps.

Types & varieties

Standard 12-cup

The everyday default for muffins and cupcakes.

Mini muffin pan

24 small wells for bite-size muffins and snacks.

Jumbo / bakery-style

Six big wells for tall, domed coffee-shop muffins.

Silicone pan

Flexible for easy pop-out release; floppy, so set it on a sheet pan.

What to look for

Weight and even color tell you a lot. A heavier aluminized-steel pan distributes heat evenly so muffins brown uniformly and don't burn at the edges; a thin, shiny pan can leave pale, uneven bakes, and a very dark one can over-brown the bottoms. Nonstick helps with release but use liners or grease anyway. Silicone is the easiest for release but bakes a touch differently and needs support underneath.

How to use it

Line the wells with paper cups or grease them well — including the flat top between cups, where overflowing batter loves to weld. Fill each well about two-thirds full for a good dome without spillover, and try to fill them evenly so they bake at the same rate. If you're not filling every well, add a little water to the empties to protect the pan and even the heat. Let muffins cool a few minutes before lifting them out, or they'll tear.

Fill cups about two-thirds full for a clean dome
Grease the top surface between cups, not just the wells
Cool briefly before unmolding so muffins release without breaking

Common uses

Muffins and cupcakesBaked egg bites and mini frittatasIndividual quiches and savory cupsPopovers and Yorkshire puddingsGranola and cookie cupsFreezing portioned sauces and stock