12-Cup Stainless Steel Muffin Pan

Non-Toxic • Nickel-Free • Heavy-Duty Stainless Steel

Bake healthier with the Health Craft 12-Cup Muffin & Cupcake Pan. Made from heavy-gauge 18/0 stainless steel, this premium bakeware contains no non-stick coatings, PFAS, PTFE, or harmful chemicals.

Why You'll Love It

• ✔ Heavy-Gauge 18/0 Stainless Steel
• ✔ Nickel-Free & Non-Toxic
• ✔ No Coatings to Chip, Peel, or Flake
• ✔ Even Heat Distribution for Consistent Baking
• ✔ Dishwasher Safe
• ✔ Oven Safe to 450°F
• ✔ Rust & Stain Resistant
• ✔ Built for Years of Everyday Use

Specifications

• 12 Standard Muffin Cups
• Size: 13.7" x 10.4" x 1.25"
• Heavy-Duty Stainless Steel Construction
• Dishwasher Safe
• Imported

Bake Better. Bake Safer.

Skip the aluminum and non-stick coatings. Choose durable stainless steel bakeware designed for healthier baking and long-lasting performance.

🫐 Award-Winning Blueberry Muffins (Makes 12)

Ingredients

Dry Ingredients:

• 2 cups (250g) all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon (optional, but adds depth)

Wet Ingredients:

• ½ cup (1 stick or 113g) unsalted butter, melted and slightly cooled
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup (240g) sour cream or plain Greek yogurt
• Zest of 1 lemon (optional but highly recommended)

Blueberries:

• 1½ cups (200g) fresh or frozen blueberries
• 1 tbsp flour (for tossing blueberries to prevent sinking)

Topping:

• 2 tbsp coarse sugar (turbinado or sanding sugar for crunch)
• Optional: Streusel topping (see variation below)

Instructions

1. Preheat oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease well.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. Mix wet ingredients: In a large bowl, whisk together melted butter and sugar until smooth. Add eggs, one at a time, whisking well after each. Stir in vanilla, sour cream, and lemon zest.
4. Combine: Add the dry ingredients to the wet ingredients and stir gently until almost combined (do not overmix).
5. Prepare blueberries: Toss blueberries with 1 tbsp flour. Gently fold them into the batter.
6. Scoop: Divide batter evenly among the 12 muffin cups, filling each to the top.
7. Top: Sprinkle coarse sugar on top of each muffin for crunch.
8. Bake: Bake at 400°F for 18–22 minutes or until tops are golden brown and a toothpick comes out with moist crumbs (not wet batter).
9. Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Tips for Perfect Muffins

• For extra-tall muffin tops, chill the batter 1 hour or overnight.
• Use room temperature eggs and dairy for even texture.
• If using frozen blueberries, do not thaw—toss with flour and fold in gently.

🔁 Optional Streusel Topping

Ingredients:

• ¼ cup flour
• ¼ cup brown sugar
• 2 tbsp butter (cold)
• Pinch of cinnamon

Directions:
Cut the butter into the flour and sugar until crumbly. Sprinkle on top of the muffins before baking.