ShareIn search of the perfect muffin, we've all baked a few duds. Whether our muffins are too brown, too pale, or too dry, or not domed enough, tall enough, or fluffy enough for our liking, we blame the recipe first. And, while bad formulas certainly abound, it's worth noting that our muffin pans may be the most overlooked variable of them all., how heat is conducted to the dough can be a make-or-break factor in the texture of a crust.
First up: standard aluminum. This is the sort of muffin pan commercial bakeries favor. Aluminum is extremely conductive, more so than stainless steel, allowing batters to bake rather quickly. It also reflects light, including the thermal radiation all ovens produce, which can help minimize browning—a real asset when it comes to delicate white cupcakes, though it makes for rather anemic-looking muffins.
For me, the better browning and lift that nonstick muffin tins provide outweigh the fact that it's a pain to clean and care for the delicate material. Since the coating seems ready to flake off at the slightest provocation, washing can be especially tedious when you've baked well-endowed muffins loaded with juicy fruits or sprinkled with sugar, either of which will readily caramelize and defy Teflon's nonstick claims.muffin pans at home, and I love that they're wider than most.
'Underneath their polytetrafluoroethylene coating, most are stainless steel.' My understanding is that it's more commonly carbon steel or aluminized steel. Stainless seems unlikely.
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