Muffin Tops or Buns, Chicago Metallic's Got Your Number
Maybe it's because I'm male, but I never heard of a “muffin tops” before seeing the movie Eat, Pray, Love. Maybe it's 'cause we guys call them things Dunlops (meaning that my spare tire has done lopped over my belt), a motorhead thing instead of a food thing. In reality, I don't use The Original Muffin Top Pan™ to make muffin tops, and don't intended to make them: I make homemade hamburger buns instead, and it does it well.
This isn't a classic muffin tin, since the six compartments are only ½" deep. They’re also awfully wide, 4", in fact (the while thing is 11” x 16”). Apparently you shouldn't bother making the “stem” of your favorite muffin flavor, since what people really like is the part that bulges out of the pan and gets crusty. Muffins made with this pan would be almost entirely the crusty part, which sounds great if it's what you like!
The metal pan is somewhat thinner than you might expect, especially if you're used to professional-quality Chicago Metallic pans. This steel is pretty thin, although I haven't spotted problems with scorching or uneven heating.
My muffin top tin lets me control what goes in the buns, whether I'm thinking ingredients or calories. If you watch carbs, count calories or like to try new recipes, here’s a solution. The main problem I've notices is that most published recipes make a dozen buns, but it's not that hard to cut the recipes in half or just cook two batches.
PLUS: easy clean non-stick surface, nice tight buns
MINUS: only makes six buns or muffins
WHAT THEY'RE SAYING: You don't just make muffin tops in a muffin top pan, you can make some pretty authentic hamburger buns.
Maybe it's because I'm male, but I never heard of a “muffin tops” before seeing the movie Eat, Pray, Love. Maybe it's 'cause we guys call them things Dunlops (meaning that my spare tire has done lopped over my belt), a motorhead thing instead of a food thing. In reality, I don't use The Original Muffin Top Pan™ to make muffin tops, and don't intended to make them: I make homemade hamburger buns instead, and it does it well.This isn't a classic muffin tin, since the six compartments are only ½" deep. They’re also awfully wide, 4", in fact (the while thing is 11” x 16”). Apparently you shouldn't bother making the “stem” of your favorite muffin flavor, since what people really like is the part that bulges out of the pan and gets crusty. Muffins made with this pan would be almost entirely the crusty part, which sounds great if it's what you like!
This muffin top pan happens to make pretty good hamburger buns, too, although good recipes seem hard to come by. The bun's a good size for ¼-lb patties with all the fixin’s; in the classic flat-bottomed round shape with a gently-domed top. Since it’s a muffin-top pan, the packaging doesn't have a recipe for buns but then there's no muffin recipe, either. Chicago Metallic says it's dishwasher-safe, though we just wash it in the sink. The non-stick Silverstone® non-stick surface reliably releases the buns with nothing left in the pan. They slip onto a cooling rack with a flip of the wrist. |
The metal pan is somewhat thinner than you might expect, especially if you're used to professional-quality Chicago Metallic pans. This steel is pretty thin, although I haven't spotted problems with scorching or uneven heating.
My muffin top tin lets me control what goes in the buns, whether I'm thinking ingredients or calories. If you watch carbs, count calories or like to try new recipes, here’s a solution. The main problem I've notices is that most published recipes make a dozen buns, but it's not that hard to cut the recipes in half or just cook two batches.
PLUS: easy clean non-stick surface, nice tight buns
MINUS: only makes six buns or muffins
WHAT THEY'RE SAYING: You don't just make muffin tops in a muffin top pan, you can make some pretty authentic hamburger buns.
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