Muffin Top Pan and Baking

There is a revolutionary kind of cooking utensil that is on a somewhat steady viral on the market today, this is the muffin top pan. Simply put, a muffin top pan is a six or twelve cupped pan purposely modeled to bake both the top portion of a muffin and a little on the bottom. There is a considerable amount of people that prefers such a method than traditionally baked muffins. Because muffins baked on such top pans will mean the whole muffin is actually eatable, no more throwing away of the bottom part.

There are many brands of muffin top pans, some of which are Chicago Metallic, Cuisinart, Fat Daddio’s, Johnson-Rosse and some weird company name like OvenStuff. Their usual prices go up from twelve dollars, to thirty dollars. Although a muffin top pan that is priced too high is a bit unacceptable to my standards. For example, the premiere muffin top pan from Chicago Metallic only cost about fifteen dollars, and there are already great reviews about it, although really… they are all the same.

When you ought to buy something labeled as “non-stick”, you better be damn sure that the bloody muffins don’t stick. What a big failure for a muffin top pan if it can’t even avoid having those little bite-sized cakes stick at the bottom or at the sides. Choose those muffin top pans that are also made of stainless steel. It’s a bit inconvenient for you to be having a muffin top pan that is hard to wash that is why I cannot emphasize the importance of having such a cooking tool non-sticky.

A muffin top pan made of stainless steel or aluminum is the best ones, there are also other pans that are dishwasher safe. Muffins aren’t the only food you can bake using the pan, you can also bake bread and/or buns. I will guarantee you that the results will be fabulous! But let me get back to muffins for awhile, I have further advice when baking. First off, the muffin top pan can only do much, you must read the recipe cook book carefully whatever it is you’re trying to make, and be sure that you also follow the following techniques: Keep the oven temperature around 35 degrees or lower. Have the muffin top pan sit on the uppermost over rack before baking. And lastly, do not decrease the amount of baking time as suggested by some strange recipe books or even from your friends. Muffins are best baked within the 14-minute timeline, any more or any less may result to muffin failure.

Also, using tongs would be a practical tool when baking muffins under such pan. A caution I would like to share, and strangely enough this is underrated by most people… never ever overfill. You will loose the crumble-ness and the softness the minute you done your preparations wrong.

A high quality muffin top pan, that is within the price of, more or less, twenty dollars, is something you cannot get wrong with. Such pans are usually safe when hand-washed; otherwise you may see rusty water dripping every now and then. So a significant amount of care should be observed with a cooking pan that is definitely worth it.