Muffin Pan Set – 12-Cup Regular & 6-Cup Extra-Large
Stainless Steel Bakeware Collection
Non-Toxic • Nickel-Free • Built to Last
Upgrade your baking experience with our premium Stainless Steel Muffin Pan Set, featuring both a 12-cup standard muffin pan and a 6-cup extra-large Texas-size muffin pan.
Crafted from heavy-gauge, commercial-grade stainless steel, this bakeware collection is engineered for durability, safety, and professional performance in your home kitchen. Unlike aluminum or coated non-stick pans, our stainless steel contains no chemical coatings to peel, chip, or flake into your food.
Whether you're baking classic muffins, cupcakes, egg bites, mini casseroles, or oversized Texas treats, this set delivers consistent results bake after bake.
Why Choose Stainless Steel Bakeware from Health Craft?
✅ Nickel-Free & Non-Toxic
Made from high-quality 18/0 stainless steel (nickel-free). No coatings. No chemicals. Just pure baking performance.
✅ Even Baking Performance
Heavy-gauge construction resists warping and promotes uniform heat distribution for consistent results.
✅ Easy Release & Easy Cleanup
Smooth polished interior helps baked goods release easily. Dishwasher safe for effortless cleanup.
✅ Durable & Virtually Unbreakable
Won’t chip, crack, or shatter like glass or ceramic. Built for decades of dependable use.
✅ Timeless Professional Design
Sleek stainless steel finish pairs beautifully with your Health Craft cookware collection.
✅ Lifetime Warranty
Backed by our limited lifetime guarantee — quality made to last for generations.
12-Cup Standard Muffin Pan
Product Specifications:
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Dimensions: 13.7” x 10.4” x 1.25”
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Weight: 25 oz (1.56 lbs)
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Capacity: 12 standard muffins or cupcakes
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Material: 18/0 Heavy-Gauge Stainless Steel (Nickel-Free)
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Oven Safe: Up to 450°F
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Finish: Polished interior & exterior
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Care: Dishwasher safe
- Imported
Perfect for:
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Classic muffins
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Cupcakes
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Egg muffins
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Cornbread
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Mini quiches
6-Cup Extra-Large “Texas Size” Muffin Pan
Bake up to 6 impressive extra-large muffins or cupcakes — ideal for parties, bakery-style treats, or meal prep.
Product Specifications:
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Overall Dimensions: 13.25” x 8.75” x 1.75”
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Cup Size: 3.5”–4” wide x 1.75” tall
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Capacity: 6 XL muffins
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Material: Stainless Steel
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Dishwasher Safe
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Oven Safe
- Imported
Perfect for:
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Texas-size muffins
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Jumbo cupcakes
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Oversized egg bakes
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Individual casseroles
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Large breakfast portions
Built for Bakers Who Care About What Goes Into Their Food
We made a bold move away from aluminum and coated bakeware to create a safer, longer-lasting alternative. No mystery coatings. No flaking. No compromise.
If you value durability, safety, and professional results — this is the muffin pan set your kitchen deserves.
Award Winning Blueberry Muffin Recipe
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
- Preheat oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- 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.
- Combine: Add the dry ingredients to the wet ingredients and stir gently until almost combined (do not overmix).
- Prepare blueberries: Toss blueberries with 1 tbsp flour. Gently fold them into the batter.
- Scoop: Divide batter evenly among the 12 muffin cups, filling each to the top.
- Top: Sprinkle coarse sugar on top of each muffin for crunch.
- 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).
- 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.
