Muffin Pans

About

Commercial muffin and cupcake pans Muffin pans (also called muffin tins or cupcake pans) bake muffins, cupcakes, mini quiches, egg bites and portioned desserts in uniform cups. This collection runs from 6-cup specialty pans up to 48-cup mini pans, with standard, mini, Texas and crown (muffin-top) cup sizes for bakeries, cafés, breakfast programs and catering kitchens. You'll find Chicago Metallic glazed aluminized steel pans, Browne and Fat Daddio's aluminum pans, and Nordic Ware cast aluminum cakelet pans. Browse the wider Baking Pans & Molds group for cake, loaf and pie pans. Types of muffin pans Standard muffin pans: 12- and 24-cup pans with roughly 3 to 3.8 oz cups (Browne, Fat Daddio's, Chicago Metallic) for everyday muffins and cupcakes. Mini muffin pans: Fat Daddio's 24-cup and Chicago Metallic 24-cup (2.1 oz) and 48-cup (1.1 oz) pans for bite-size muffins, mini quiches and catering trays. Texas and crown pans: Chicago Metallic Texas pans (24 x 5.6 oz) and crown pans (7.3 oz cups in 12- or 24-cup frames) for large café-style muffins with a wide top. Specialty and cakelet pans: the Chicago Metallic 6-cup mini swirl pan and the Nordic Ware Woodland cakelet pan for shaped individual cakes. What to consider when choosing muffin pans Cup volume: cup size sets your portion and bake time. Match it to your menu: mini for catering, standard for retail cases, Texas or crown for large café muffins. Cups per pan: 24- and 48-cup pans maximise oven loads; 12-cup pans are easier to handle and suit smaller batches. Frame size and oven fit: check the outside dimensions against your oven and racks, especially for 24- and 48-cup frames. Material and finish: glazed aluminized steel (Chicago Metallic) gives a coated surface for release; plain aluminum (Browne, Fat Daddio's) heats quickly and usually needs greasing or paper cups; cast aluminum holds detailed shapes. Liners: paper baking cups speed up depanning and keep pans cleaner, and they're required for many retail display