My recipe that used to work in a baking dish translated well to "muffin top" non stick pans for the first few batches. Aside from the pans not being brand new, they are cleaned to a tee, oiled right before my "eggy" batter goes in. I'm frustrated to the point of giving up on having the shape/texture I like (shapes are a big deal, I have AFRID). Please help me deduce what I am doing wrong and why they always stick. The bottom right one in the photo is the one I tried to gently flip but it was so stuck
by SpiderKitty303
5 Comments
Use liners
you may need to use liners.
I would cut out circles of parchment paper just a bit larger than the bottom of each and adhere them with a bit of oil to the pan.
[Here](https://youtube.com/shorts/XZfU8dIgvI8?si=Zmnby-JlWI_IZ1dQ) is a simple tutorial to cut the parchment circles.
Two things, once you oil the pan dust the cups with floor.
Secondly skip the frustration and use paper liners. Easy to make your own or just buy a pack.
To get the muffin top, some things I do are
– use liners rather than greasing the pan
– preheat the oven a bit higher and then lower the temp to normal after I put them in the oven. Eg: preheat 375, bake at 350
– more leavening agent
– less mixing
– bake immediately after portioning OR let sit for a bit before baking (idk depending on the recipe for some reason)
– fill the muffin cups more