non-stick 24-cup mini muffin pan

Approximately 1.0 fluid oz/30.0 ml capacity per muffin cup

Available at The Bay & The Gourmet Warehouse.

I like this mini muffin tin because, even though miniature, each cup is deep with only a subtle angle to the sides, so that my cupcakes or mini tarts have nice “presence” when they are on display.

Bite-sized delights are a snap when using a good mini-muffin tin.

This mini muffin pan is ideal for bite size sweet or savoury treats.

  • 0.03 inch/0.8 mm (frame) 0.02 inch/0.5 mm (cup) carbon steel
  • Heavy gauge steel distributes heat evenly and consistently
  • Double glazed non-stick layer is FDA grade and PTFE and PFOA free
  • The non-stick surface is safe for temperatures up to 445°F/230°C
  • Hand wash only
  • Do not use peroxide, baking soda or vinegar to clean and do not scrape or use metal scouring pads. Avoid using metal tools, or other sharp tools, in direct contact with the non-stick surface to prevent its damage. Do not cut baked contents inside the pan.
  •  Made in China

anna's top tips

  • If you are converting a recipe that makes 12 regular-sized muffins to miniature, you will find that you typically get 36 mini-muffins from that same recipe. Your bake time can definitely be lowered, usually to just above half the time.
  • Just like when you are cooling a loaf cake, it’s best to leave your muffins in the tins for about 15 minutes, and then remove them to a rack to cool completely. This will prevent condensation from forming on the outside of the muffin, and if you’ve baked your muffins with paper liners, the paper will stay in place better when cooled out of the tin.
more baking tips

Recipes

Blueberry Coconut Custard Mini Tarts

TANGERINE CUPCAKES

FLOURLESS MINI VANILLA CUPCAKES

Baking Day with Anna Olson

Recipes to Bake Together.

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