non-stick 12-cup muffin pan

Approximately 2.5 fluid oz/74 ml capacity per muffin cup

available at The Bay and

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 washing is recommended
  • Avoid using knives or other sharp tools in direct contact to prevent damaging the non-stick surface

Anna Olson Kitchen

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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



Banana Cranberry Virtuous Muffins


Bake with Anna Olson

Anna’s treasured collection of simple, scrumptious and sensational recipes to make you a better baker.

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