If you’ve ever struggled with your muffins, cupcakes or buns clinging to the paper when you peel the wrapper away to take a bite, try any one of these 3 best muffin cases that I use. They allow the Muffin batter to rise, and they never stick to the paper.
Types of Muffin Cases I used.
These are my favourite muffin cases, which I often use. I used the smaller paper cases to make cupcakes and Butterfly Buns. This recipe for Carrot Cake Muffins is suitable for all sizes.
Back Row. Tulip Muffin Cases: These sometimes go by different brand names and colours, and are the muffin case for making large bakery syle muffins. The ones I use are from Sainsbury’s supermarket. You will find them in the baking section along with cupcake cases and bun cases.
Middle row. Baking Cups: These baking cases are also ideal for making bakery style muffins and you can also buy them in supermarkets in tubs of 75 or 100. You can buy online in larger quantities, which could save you money if you make a lot of Muffins.
Front row. Cupcake Cases: Although I use this size for making Muffins, I find that you have to take extra care not to overfill them with muffin batter, or the result will be a flat top muffin where the batter will have spread over the sides. They will still taste good, but will not look so inviting as those that have risen a little.
You will still need to place them in a muffin tin, although the Baking Cups (middle Row) will stand on their own on a flat baking tray. Using an ice cream scoop will make the job of adding the batter a lot easier.
Important Tip. For the perfect rise, remember to leave a little breathing room! Filling your cases about ¾ full ensures your muffins have plenty of space to rise while using the sides of the paper liner for support.