Muffin tin

Standard, mini and jumbo tins hold very different amounts of batter, so baking times change with cup size. Paper or foil liners make cleanup easy and help muffins release; without them, the cups should be greased well. Filling cups about two-thirds to three-quarters full gives a nicely domed top.

Dark metal tins brown faster than light ones, so muffins in a dark pan may need a few minutes less. If a batch doesn't fill every cup, pouring a little water into the empty ones is an old trick to help the pan heat evenly. Let baked muffins rest in the tin for a few minutes before lifting them out.