Before you read: When you buy through my links, I may earn a small commission at no extra cost to you. I only recommend things I'd be happy to use in my own kitchen.

Which one should you buy?

A heavy aluminized steel pan with a light-coloured finish and a good nonstick coating. Weight helps, but colour matters just as much: dark pans brown the bottoms before the tops are done. Here's what I'd point you to:

A muffin pan is one of the hardest-working pans you can own. Muffins and cupcakes, yes, but also mini frittatas for the week, little meatloaves, Yorkshire puddings, and individual cheesecakes. It's the pan for anything you want in neat, single portions.

The trouble is that a lot of muffin pans are thin, dark and cheap, and you only find out when the bottoms come out scorched and the middle ones are still raw. A good one costs a bit more and lasts for years.

What makes muffins bake evenly

Two things decide how a muffin pan bakes: how thick the metal is, and what colour it is.

Thin metal heats up fast and unevenly. The cups on the outside cook quicker than the ones in the middle, so you end up with a mixed batch. Heavier metal spreads the heat more evenly, so all twelve are done at the same time.

Colour is the one people forget. Dark surfaces soak up more of the oven's heat, so a dark pan browns the bottoms and sides faster. Even a heavy, well-made pan will over-brown your muffins if it's dark on the outside. A lighter finish gives you golden bottoms and tops that finish together. If you already own a dark pan, check your muffins a few minutes early, or drop the oven by about 25°F.

USA Pan 12-cup at a glance

What to look for in a muffin pan

• Heavy aluminized steel. It bakes evenly and won't warp.

• A light finish. Dark pans over-brown the bottoms. Light gold or silver bakes more evenly.

• Good nonstick. So muffins, frittatas and Yorkshires come out whole.

• A rim you can grip. You'll be lifting it in oven gloves. A rim wide enough to hold matters, but a huge one just takes up cupboard space.

• Fits your oven and cupboard. Measure before you buy.

The USA Pan checks every point: heavy, evenly browning, easy to release and a sensible size. That's why it's my pick.

Who it suits, and who should skip it

Good for you if

• You bake for a family or like to batch-cook breakfasts

• You want one pan for muffins, cupcakes, egg cups and Yorkshires

• You want a pan that lasts for years

Skip it if

• You cook for one or two; a 6-cup pan makes more sense

• You make popovers often and want the tallest rise; a popover pan does that better

• You want to spend as little as possible: the Wilton Gold costs half as much

How to get the best from it

Don't overmix

Stir until the flour just disappears and stop. A few lumps are fine. Overmixing makes muffins tough, with tunnels through the middle.

How full to fill the cups

Follow your recipe. Many bakery-style recipes are designed to fill the cups right to the top for a big domed muffin, but most standard recipes want them about three-quarters full. Fill too high with a recipe that isn't made for it and the batter spills over and welds itself to the pan.

A hot start

Some recipes start the oven hotter for the first few minutes, then turn it down. That quick burst of heat helps the muffins spring up before the outside sets. If your recipe says to, do it, and stay within the pan's 450°F limit.

Liners or not?

With good nonstick you don't need them. Paper liners do make cleanup quicker and save wear on the coating. For eggs and Yorkshires, skip the liners and grease the cups well.

More than muffins

Use it for mini egg frittatas, little meatloaves, individual Yorkshire puddings or mac and cheese cups. Yorkshires won't rise as tall as in a popover pan, but they're still smashing.

Looking after it

• Hand wash it. It's kinder to the coating, even on pans that say dishwasher safe.

• No metal tools or scourers. Loosen muffins with a plastic or wooden tool.

• Skip the aerosol spray. It can leave a sticky build-up on nonstick. Brush the cups with a little oil or soft butter instead.

• Stay under 450°F, and don't put it under the broiler.

The one rule

Light pan, not dark. It's the simplest way to stop burnt bottoms.

Questions people ask

Is a dark or light muffin pan better?

Light. Dark pans brown the bottoms before the tops are golden. If you have a dark one, check early or lower the oven a little.

Do I need paper liners?

Not with a good nonstick pan. Liners do make cleanup easier and help the coating last.

How full should I fill muffin cups?

About three-quarters for most recipes. Only fill to the top if the recipe is written for it.

Can I make Yorkshire puddings in a muffin pan?

Yes. They won't climb as high as in a popover pan, but they still puff up beautifully. Keep within the pan's 450°F limit.

Is a muffin pan dishwasher safe?

Many say they are, but hand washing helps a nonstick coating last much longer.

Cook with it

Something from my Breakfast recipes.

Updated October 2026. Prices change often, so check before you buy.