Chicago Metallic Professional 24-Cup Non-Stick Mini-Muffin Pan, 15.75-Inch-by-11-Inch

We are completely satisfied with the product, it is perfect for a quick breakfast. Bread spread with butter and bacon on top. Tray spread with butter and eggs on it. Season with ground pepper and salt on the eggs. Oven at 300°C / 570°F 3.5 min

I love muffin tops. Purchased a cookie dough / ice cream scooper and I have been making various muffies for my husband and me. Nice heavy pan that can be used for other one serving items!

I've tried various brands of 'non-stick' muffin pans including Wilton but all have left me frustrated as I struggled to get the muffins unstuck from their non-stick surface. THIS pan is different somehow. It's actually non-stick - BUT...a word of caution...don't try to take the muffin tops out of the tin until they have cooled completely. I sat my pans, straight from the oven, on cooling racks for 10 minutes, then loosely covered them with foil and stuck them in the fridge for another 10 minutes. Voila. The muffins came right out of the pan. This pan cooks the muffin tops evenly and is super easy to clean, no scrubbing. I just ordered a second one. Be aware - there is one well with a raised logo/company name that DOES imprint on the bottom of the muffin. I found that rather annoying. An easy fix is to line the bottom of that well with a circle of parchment paper before you pour in the batter. In fact, I line all of the wells with parchment now just for extra ease of removal, though it's not necessary. This is a definite keeper pan.

I have only had this pan about a month and have used it heavily every week. I mostly use it to make ahead breakfast for my family and so far I have made; eggs, "pancakes", banana bread & cornbread. I will say keep an eye out the first time you use this pan for anything. I overcooked almost everything by following another posters suggested time and burnt a whole batch of cornbread. I only have to cook everything for just about 10min or less. In my oven I fit 2 pans side by side and since lowering my time I can make several batches of anything in such a short amount of time. For example I make pancake batter as normal and just fill each well with about 2tbls mix and this makes perfect sized pancakes. I either then put them in a container for the week or freeze them if I have too many. I can also confirm that each well will fit 1 xl egg which is perfect for english muffin sandwiches or smaller bagels. Love Love Love this pan!!! P.S. I do use a small amount of cooking spray rubbed into the wells. I haven't had sticking issues but I just wanted to ensure I don't. ****UPDATE****12/3/16 I have used these pans every week since I bought them. I most definitely need cooking spray. The times that I have forgotten to use the spray the eggs have stuck to the pan and didn't come out easily at all. Even if the eggs did stick the pans cleaned easily without scrubbing which I would think could ruin the pan anyway. Soapy sponge or rag is all I need to clean it out. Because the ease of cleaning I didn't drop the stars down because it still does what I expected it to do. There has been some spot discoloring but that hasn't affected cooking.

This is a good pan but a lighter weight than I expected from the Chicago Metallic brand. I purchased the Muffin Top pan to make egg sandwiches. The eggs released from the pan easily but I did use a little oil. The 4” diameter is about 1/2” wider than the English muffins. I did find the cooked eggs patties turned out a little “thin” and didn’t really satisfy the “egg sandwiches” tastebud. I may have to use two cooked egg patties.

I was going to do a large amount of baking for my sons wedding and needed a good quality pan. This was my saving grace. The pan is very sturdy, well made and allows you to make dozens at a time. The nut cups in my other pan were sticking and very hard to get out. With this pan, no liners are needed, just a little cooking spray and the cookies come right out. Cleaning up is a breeze as well. No scrubbing or soaking needed!

I know these were for muffin tops or those sandwich cakes. but I make egg sandwiches, and these are the perfect size. I beat an egg in a cup and pour it into this pan and can cook 6 or 12 (if you have 2 pans) at once. I layer them in between parchment paper and keep in the fridge, when I want a sandwich take one out and put it in the microwave for 30 sec. add cheese and any meat such as bacon, Canadian bacon of sausage pattie, on toast. quick and simple.

This product is easy to clean, durable (heavy gauge), and easy to use. I needed the "Muffin top" pan to make Pao de Queijo "buns" because I love hamburgers and pulled pork sandwiches, but recently have been diagnosed with celiac disease and am now "gluten intolerant." The buns turned out perfect and puffy in this great pan. While I won't be using this for making classic crispy "muffin tops" (the best part of the muffin!) my decades of experience as an amateur home baker (who did go to cooking school) tells me this pan will work perfectly for that purpose. One caution: this is a very heavy gauge pan, and therefore, takes a bit longer to heat up than most pans, and also retains heat extremely well after removing from the oven, so 1) monitor your oven temperature carefully, and like Alton Brown recommends, use an oven thermometer and not the calibration markings on your oven controls, and 2) really be cautious after removing this from the oven because the pan stays hot, and therefore keeps cooking your item, long after you've pulled it from the oven. Give your items four minutes rest and then definitely pop them out of this pan or they will easily overcook. And of course, always mark a hot pan by putting a towel on the corner in the universal chef signal "this pan is hot." Great product, and I highly recommend it for the purpose I put it towards and its original intention.