non-stick 12-cup muffin pan

Approximately 2.5 fluid oz/74 ml capacity per muffin cup

A muffin tin is a staple baking pan – I use mine for far more than muffins and cupcakes. I bake brownies, butter tarts, mini quiches, frittatas, bread pudding and many other little cakes. I love how the waffle pattern on the top of the pan makes for easy cleaning – even sticky butter tart “goo” cleans away easily!

This sturdy muffin tin can handle individual baking from blueberry muffins to butter tarts. The wide lip makes it easy to lift to and from the oven and the patterned surfaces means spills wipe away easily.

  • Perfect for muffins, cupcakes and other individual savoury or sweet 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 approved and PTFE and PFOA free
  • The non-stick surface is safe for temperatures up to 445°F/230°C
  • Hand washing is recommended
  • Avoid using knives or other sharp tools in direct contact to prevent damaging the non-stick surface

Anna Olson Kitchen Baker’s Box

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Banana Cranberry Virtuous Muffins


anna's top tips

  • If trying to make your muffins healthier, you can replace all-purpose flour with whole wheat flour up to 50% without changing the texture or taste of the muffin.
  • To substitute egg in a muffin recipe, replace each egg with 1 Tbsp of ground flaxseed with 3 Tbsp of cool water and stir this into your batter.
  • What’s the difference between a muffin and a cupcake…frosting, of course!
more baking tips

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