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Description
- A special metal baking pan, sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. Most often this pan is made from aluminum.
- The sizes of muffin cups are:
- Standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter
- Giant or Texas-size muffin cup is about 3 ½ inches in diameter and holds 5/8 cup batter
- Miniature muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tablespoons batter
- Muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep.
Substitutions
- Substitute another size muffin cup for original size listed in recipe. If substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. The bake time will be changed also. Bake a larger muffin longer than the original time and smaller muffins a shorter time.
Tips
- Grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup.
- For rounded tops on muffins grease only the bottom of the cup and halfway up the side of the cup.
- Use paper liners in muffin cups for easy clean-up.
- If muffin cups are filled more than ¾ full the muffins will have flat, “flying saucer” tops. If sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top.
- If some muffin cups will remain empty during baking, put 2 to 3 tablespoons water in the unused muffin cups to keep the pan from warping.
- If baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes.
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