Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

The Great Muffin Pan Experiment

Photos never lie: In this experiment, the darker muffin pan baked a better muffin.

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

In our test kitchen, we almost always use light colored pans for baking. (Cookies, for example, get too dark if baked on a dark colored sheet pan). But lately, we’ve been hearing buzz about muffins baking up better in darker pans, so we decided to whip up a few batches using both a light and a dark pan to test this out. Several batches of banana chocolate-chip muffins later, we had our verdict (and a good tip to pass along): The dark pans gave us a more golden, more appealing result. And, who doesn’t love a perfectly golden muffin top?

If you’ve ever done a side-by-side experiment like this in your own (test) kitchen, let us know about it. And if you’re looking for an excuse to bake a batch of muffins (or two), you can use our recipe builder to create your own muffin recipe.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.