A stone muffin pan is a real game changer—it gives you brick-oven results with a standard kitchen oven. Stone absorbs and radiates intense and consistent heat to produce light, crispy baked goods with golden crusts. No need for paper liners for muffins, rolls, or cupcakes—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

Preheat a conventional oven to the recommended temperature according to your recipe.

Melt 4 tablespoons (1/2 stick) unsalted butter in a bowl in a microwave for 20 seconds. Using a pastry brush, brush the bottom and sides of the cups of a stone muffin pan with the melted butter.

Pour the batter in the muffin pan cups, filling 3/4 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. 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