Health Craft® Stainless Steel Muffin Pan Set – Jumbo & Standard (2-Piece Set)
Bake Perfect Muffins Every Time – Healthy, Durable & Built to Last
Bake everything from bakery-style jumbo muffins to everyday cupcakes with the Health Craft® 2-Piece Stainless Steel Muffin Pan Set. This versatile bakeware set includes one 6-cup Jumbo Muffin Pan and one 12-cup Standard Muffin Pan, giving you the flexibility to bake for family dinners, holidays, parties, meal prep, or commercial kitchens.
Crafted from premium food-grade stainless steel, these muffin pans contain no toxic non-stick coatings, no PFOA, PFAS, PTFE, or chemical finishes that can break down over time. Heavy-duty construction delivers even heating, outstanding durability, and years of dependable baking.
Product Includes
- 1 × 6-Cup Jumbo Stainless Steel Muffin Pan
- 1 × 12-Cup Standard Stainless Steel Muffin Pan
Why You'll Love It
Healthy Stainless Steel Construction
- Premium food-grade stainless steel
- No non-stick coating to chip, peel, or flake
- Free from PFOA, PFAS & PTFE
- Rust resistant and built for everyday use
Even Baking Performance
- Excellent heat distribution for uniform baking
- Produces evenly browned muffins and cupcakes
- Heavy-duty construction resists warping
- Oven safe for everyday baking
Two Convenient Sizes
- 6 extra-large jumbo cups
- 12 standard-size cups
- Perfect for muffins, cupcakes, egg bites, mini quiches, tarts, brownies, cheesecakes, cornbread, and more
Professional Craftsmanship
- Mirror-polished exterior
- Brushed interior helps baked goods release easier
- Reinforced cup design for added strength
- Rolled edges provide a comfortable, secure grip
Easy Cleanup
- Dishwasher safe
- Smooth rounded corners clean easily
- Stain and odor resistant
- Simple hand washing when preferred
Perfect For
- Jumbo muffins
- Standard muffins
- Cupcakes
- Mini quiche
- Egg bites
- Breakfast cups
- Cheesecakes
- Brownies
- Cornbread
- Tarts
- Rice Krispie treats
- Meal prep
Specifications
- Material: Premium Food-Grade Stainless Steel
- Quantity: 2 Muffin Pans
- Capacity: 6 Jumbo Cups + 12 Standard Cups
- Finish: Mirror Polish with Brushed Cup Interior
- Dishwasher Safe: Yes
- Oven Safe: Yes
- Color: Stainless Steel
Why Choose Health Craft?
Unlike aluminum, coated, or silicone bakeware, Health Craft stainless steel muffin pans provide a healthier baking surface without chemical coatings that wear out over time. They're engineered for consistent baking performance, exceptional durability, and years of dependable use.
Whether you're baking for your family, entertaining guests, or preparing baked goods for your business, this premium muffin pan set delivers professional-quality results every time.
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.
