non-stick 12-cup muffin pan

Approximately 2.5 fluid oz/74 ml capacity per muffin cup

Available at The Bay & The Gourmet Warehouse.

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!

Perfect for muffins, cupcakes and other individual savoury or sweet treats.

  • 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 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.

Anna Olson Kitchen

This items is also available in Anna Olson Kitchen Baker’s Box - a 5-piece collection of quality baking pans, with a bonus silicone spatula.


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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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