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Apr 19, 2007 10:30 AM

Ceramic Muffin "Tin"

I'm locking for a recommendation for a ceramic 12-cup piece of bakeware for standard-sized muffins. I have used metal ones (common nonstick surfaces) for a while; the results have been fine, but my pan has bend over rounded rims which make cleaning hard. They always seem to accumulate rust and gunk underneath. All the traditional surfaced ones (aluminum, I guess) also seem to have those sort of folded edges. It seems like something ceramic (stoneware?) would avoid that, retain heat for browning nicely, and look more attractive as well. Something from a manufacturer like Emile Henry would be great, though it does not look like they make such a thing.

I would also consider something in Pyrex (I guess technically that is ceramic also), but I think more traditional pottery, maybe with some sort of dishwasher safe glaze, would be more attractive (also whenever I see Pyrex I remember the stories of exploding bakeware...).

Expensive is fine; I would rather pay more and get something I really like than economize.

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  1. Are you opposed to baking muffins in separate ceramic ramekins? I've given up on muffin tins and just use ramekins set on a baking sheet. The ramekins I have produce larger muffins, but they bake well, are easy to clean up (you can get into the bottom crease without having to deal with a wieldly pan), don't seem to stick, and certainly don't rust.

    2 Replies
    1. re: leanneabe

      That's a good idea, I might try it once I move (hopefully to a larger kitchen with storage space for ramekins, which I don't currently own).

      1. re: marzeth

        If you don't have your heart set on a ceramic/stoneware muffin tin, would you consider individual silicon ones. They come in a standard muffin size don't need paper liners. They also clean up easily either in the dishwasher or by hand and store stacked together in a drawer. Just put them on a baking sheet fill and bake. Just something to think about if you're having a hard time finding another alternative.