A stone muffin pan creates the benefits of a brick oven in a standard kitchen oven. Stone absorbs and radiates intense and consistent heat to produce light, crispy baked goods with golden crusts. The stone draws moisture away from food and doesn’t retain odors or flavors. Cook muffins, rolls and cupcakes without paper liners in a stone muffin pan. A nonstick seasoning on the stone builds up with every use; the darker the stone becomes, the better the nonstick surface performs.

Things You'll Need

Melt 4 tablespoons — equal to one-half stick — unsalted butter in a bowl in a microwave oven for 20 seconds. Brush the bottom and sides of the cups of a stone muffin pan with the melted butter, using a pastry brush. Preheat a conventional oven to the recommended temperature, according to your muffin, rolls or cupcake recipe.

Pour the mixed recipe ingredients in the muffin pan cups, filling the cups three-quarters full. Bake the muffins, rolls or cupcakes for the recommended amount of time according to the recipe.

Remove the stone muffin pan from the oven and place it on a baking rack. Allow the pan to cool for 10 minutes only. Release the contents of the muffin pan by running a knife around the cup edges.


  • You can also cook individual meat loafs in the stone muffin pan.

References and Resources

Cooks Illustrated: Equipment