Muffin tins with rotating cups; Why?

[Murrmurr]

I asked my search engine, but I just keep getting info about how to prevent muffins from sticking in your muffin pan, even when I tried wording it differently.

First of all, Mom always called them muffin tins. The computer seems to like muffin *pans* better. But anyway, on the muffin pan I have, the cups, the little wells that you pour the batter into, they rotate. Or maybe the word is spin. Or turn; I can turn the cups. And by turn, I mean I can turn them clockwise and counter-clockwise....you know, I can make them rotate...by turning them.

Do you know what I mean?

I can turn all the cups, or wells, but they don't come out of the muffin tin, or pan, so I'm guessing it has nothing to do with washing them, or with removing 6 out of 12 cups when you're only gonna bake a half-dozen muffins.

But, are they supposed to come out? Or, should I say pop out? Mine don't come out/pop out, they just rotate/spin/turn in the pan/tin.

Can someone please tell me why they do that?

 

[Bretrick]

For more even cooking, I rotate my whole muffin pan, without doing this, the rear muffins cook more than the front muffins.
Maybe it is so the muffins can be rotated without taking out the whole pan.
Though the middle row would not need rotating.
It would be quicker to turn the whole pan.

 

[Aunt Bea]

I imagine that it has to do with the construction of the pan and is not related to the making of the
muffins.

My stamped steel muffin pan from the $tore doesn’t do anything.

A bright shiny surface is helpful in getting a good release.

I spray the pan with cooking spray, including a bit around the top of the pan, bake as directed, and when I take them out of the oven I give them a gentle shake to see which ones are loose.

There always seems to be one or two that need a more aggressive shake or a little extra nudge with the tip of a paring knife.

I cool the muffins on a rack and never allow them to cool in the pan.

If all else fails you could use the frilly paper cup liners.

The most important thing is practice, practice, practice!

 

[Jules]

Interesting question, Frank and my answer is that I don’t have a clue.

 

[Twostep]

My favorite ones are 75 year old aluminum ones.
Can you please post pictures? I cannot find anything on line.

 

[PeppermintPatty]

How to cook muffins evenly.

Scoop even amount of muffin batter into each muffin tin. An ice cream scooper will work well.

material or with insulation can help distribute heat evenly and encourage better rise. I like to use aluminized steel muffin pans. Also, use the muffin pan of the correct size for your recipe. Too much batter in a small well can cause overflow and uneven baking.

Why do my muffins rise unevenly?


Muffins may be the easiest thing to make, but pay attention to mixing the batter. Over-mixing changes the muffin's texture and causes them to rise unevenly, creating pointy tops rather than rounded tops. Follow this simple mixing technique to give your muffins the tops they deserve. First, make a well in the dry in.


Common Muffin Making Mistakes To Avoid - Divine Specialties

How to cook muffins evenly.





Common Muffin Making Mistakes To Avoid - Divine Specialties

How to cook muffins evenly.

Scoop even amount of muffin batter into each muffin tin. An ice cream scooper will work well.

material or with insulation can help distribute heat evenly and encourage better rise. I like to use aluminized steel muffin pans. Also, use the muffin pan of the correct size for your recipe. Too much batter in a small well can cause overflow and uneven baking.

Why do my muffins rise unevenly?


Muffins may be the easiest thing to make, but pay attention to mixing the batter. Over-mixing changes the muffin's texture and causes them to rise unevenly, creating pointy tops rather than rounded tops. Follow this simple mixing technique to give your muffins the tops they deserve. First, make a well in the dry in.


Common Muffin Making Mistakes To Avoid - Divine Specialties

Common Muffin Making Mistakes To Avoid - Divine Specialties

 

[Jules]

@Murrmurr, these vintage tins may have some value to a collector. I tried some search terms and couldn’t find anything either.

 

[Murrmurr]

My favorite ones are 75 year old aluminum ones.
Can you please post pictures? I cannot find anything on line.

I'll try. I mean, I will take a picture (or 3 or 4), but either I'm horrible at photography or my phone's camera was fished out of somebody's trash bin. But if I can't get a good one, I'll ask Michelle to take one.

 

[Murrmurr]

@Murrmurr, these vintage tins may have some value to a collector. I tried some search terms and couldn’t find anything either.

It's so weird. I know my tin isn't the only one; my mom's were like this, too. And she told me why they spin like this, but I don't remember what she said.

 

[Murrmurr]

How to cook muffins evenly.

Scoop even amount of muffin batter into each muffin tin. An ice cream scooper will work well.

material or with insulation can help distribute heat evenly and encourage better rise. I like to use aluminized steel muffin pans. Also, use the muffin pan of the correct size for your recipe. Too much batter in a small well can cause overflow and uneven baking.

Why do my muffins rise unevenly?


Muffins may be the easiest thing to make, but pay attention to mixing the batter. Over-mixing changes the muffin's texture and causes them to rise unevenly, creating pointy tops rather than rounded tops. Follow this simple mixing technique to give your muffins the tops they deserve. First, make a well in the dry in.


Common Muffin Making Mistakes To Avoid - Divine Specialties

How to cook muffins evenly.





Common Muffin Making Mistakes To Avoid - Divine Specialties

How to cook muffins evenly.

Scoop even amount of muffin batter into each muffin tin. An ice cream scooper will work well.

material or with insulation can help distribute heat evenly and encourage better rise. I like to use aluminized steel muffin pans. Also, use the muffin pan of the correct size for your recipe. Too much batter in a small well can cause overflow and uneven baking.

Why do my muffins rise unevenly?


Muffins may be the easiest thing to make, but pay attention to mixing the batter. Over-mixing changes the muffin's texture and causes them to rise unevenly, creating pointy tops rather than rounded tops. Follow this simple mixing technique to give your muffins the tops they deserve. First, make a well in the dry in.


Common Muffin Making Mistakes To Avoid - Divine Specialties

Common Muffin Making Mistakes To Avoid - Divine Specialties

Thanks, Patty, but my muffins always look pretty, and they don't stick to the pan (often).

Actually, I don't make muffins very often. When I do, it's cornmeal muffins. And I don't make cupcakes anymore because there's a lot of bending involved (compared to a square or round cake), and it kills my back. I often bake cinnamon rolls in this muffin tin, because they turn out way nicer looking than when I bake 'em on a tray.

I'm just wondering why my muffin tin has moving parts. ( @Aunt Bea )

 

[PeppermintPatty]

I’ve never known a muffin pan to have moving parts.i hope you find your answer.

 

[Aunt Bea]

Thanks, Patty, but my muffins always look pretty, and they don't stick to the pan (often).

Actually, I don't make muffins very often. When I do, it's cornmeal muffins. And I don't make cupcakes anymore because there's a lot of bending involved (compared to a square or round cake), and it kills my back. I often bake cinnamon rolls in this muffin tin, because they turn out way nicer looking than when I bake 'em on a tray.

I'm just wondering why my muffin tin has moving parts. ( @Aunt Bea )

My belief is that the cups and the flat top were stamped separately and then crimped together to create the pan and over the years that crimped seal has loosened enough to allow the cups to move.

 

[Murrmurr]

My belief is that the cups and the flat top were stamped separately and then crimped together to create the pan and over the years that crimped seal has loosened enough to allow the cups to move.

I don't think they were ever crimped; all the edges are perfectly smooth, and all my mom's old tins had moving cups, too. She had several, and I'm pretty sure mine is one of hers.

But maybe the cups were made separately. Like, maybe there wasn't a way to stamp them into the metal until about 50-60 years ago. Or more.

Maybe that's what I should research...something like "the evolution of muffin tin manufacturing." Maybe I'll find the answer that way.

 

[Inept]

Do you know what I mean?

Nope.

 

[Aunt Bea]

I don't think they were ever crimped; all the edges are perfectly smooth, and all my mom's old tins had moving cups, too. She had several, and I'm pretty sure mine is one of hers.

But maybe the cups were made separately. Like, maybe there wasn't a way to stamp them into the metal until about 50-60 years ago. Or more.

Maybe that's what I should research...something like "the evolution of muffin tin manufacturing." Maybe I'll find the answer that way.

I love the internet!

 

[Murrmurr]

Nope.

Neither does Google.

 

[Murrmurr]

I love the internet!

That looks like China, right?...a factory in China, or maybe Japan.

I wish it gave a close look at the "buckle" part. The cups in my tin move freely, and it seems like they were never attached with heat or crimping or welds or anything.

Thanks, Aunt Bea! I'm gonna look into it more. I'm sure my mom told me there was a reason why the cups could spin but couldn't come out. She might have been guessing, though.

Thanks again!

 

[CooCooforCoCoPuffs]

I had those. The cups spin, so that when muffins are DONE baking, if the muffin happens to rises ABOVE the pan height, and spreads over the junction point, you spin the cup from the bottom, after they are cooled enough and you don't have to TRIM the top of the muffin overspill or cause the muffin top to break around the edges.

You don't see those pans often because it is a crappy mechanical design and doesn't work very well when you have WAY overfilled the muffin cup part. Does work better with paper muffin cups first though.

 

[Murrmurr]

I had those. The cups spin, so that when muffins are DONE baking, if the muffin happens to rises ABOVE the pan height, and spreads over the junction point, you spin the cup from the bottom, after they are cooled enough and you don't have to TRIM the top of the muffin overspill or cause the muffin top to break around the edges.

You don't see those pans often because it is a crappy mechanical design and doesn't work very well when you have WAY overfilled the muffin cup part. Does work better with paper muffin cups first though.

You'd have to trim around the crown before giving it a turn, though, right? Otherwise, turning the cup could just rip the crown off, or at least mess it up really bad.

I wonder if ol' Betty Crocker ever got this muffin tin question in her fan mail?

 

[CooCooforCoCoPuffs]

You'd have to trim around the crown before giving it a turn, though, right? Otherwise, turning the cup could just rip the crown off, or at least mess it up really bad.

I wonder if ol' Betty Crocker ever got this muffin tin question in her fan mail?

Well, THAT is the BAD design part! LOL

You would not have to, you would have to butter + flour up OVER the rim, or ither slip a knife HORIZONTALLY first but that takes forever. I just try like hell not to overfill in my exuberance to have cupcakes or muffins.

 

[CooCooforCoCoPuffs]

To me the moving cupcake pan seems a non-sanitary issue...water gets in that joint and you have to shake the hell out of it to get it dry. I leave mine in the arizona sun to dry out. Yet another part of the bad design issue.

 

[Murrmurr]

Well, THAT is the BAD design part! LOL

Just my opinion, but I don't think the 2-part construction is so "you don't have to TRIM the top of the muffin overspill".

You would not have to, you would have to butter + flour up OVER the rim,

I use shortening.

I just try like hell not to overfill in my exuberance to have cupcakes or muffins.

Doesn't everybody? I've never seen a muffin or cupcake recipe that doesn't say "fill cups about 1/2 full" or something similar.

To me the moving cupcake pan seems a non-sanitary issue...water gets in that joint and you have to shake the hell out of it to get it dry. I leave mine in the arizona sun to dry out. Yet another part of the bad design issue.

No one's ever gotten ill from eating whatever I've baked in it over the years, and I've never seen water coming out from under the rims of the cups, or even a little moisture.

Might not be the best design, but maybe it's the only way they could be made for a while. In which case, there wasn't a reason for them to move, it's just how they were made.

But, I think there IS a reason, otherwise the cups would be welded on or crimped to the lip of the hole....they'd be anchored into place somehow to prevent them from moving.

I'm gonna do some more research.

 

[Pepper]

I need a picture. It's worth a thousand words. I can't understand your OP, Frank.

 

[CooCooforCoCoPuffs]

Just my opinion, but I don't think the 2-part construction is so "you don't have to TRIM the top of the muffin overspill".

I use shortening.

Doesn't everybody? I've never seen a muffin or cupcake recipe that doesn't say "fill cups about 1/2 full" or something similar.

No one's ever gotten ill from eating whatever I've baked in it over the years, and I've never seen water coming out from under the rims of the cups, or even a little moisture.

Might not be the best design, but maybe it's the only way they could be made for a while. In which case, there wasn't a reason for them to move, it's just how they were made.

But, I think there IS a reason, otherwise the cups would be welded on or crimped to the lip of the hole....they'd be anchored into place somehow to prevent them from moving.

I'm gonna do some more research.

Go for it.
I don't know about your "opinion".

I used my hard earned knowledge and experience of mechanical engineering design and years of working with mechanical crap to attempt to decipher this design.
I didn't NEED to look on the internet.
I like figuring out problems and issues with my brain cells - old concept, I know.
When I tried actually baking with this rotating design, "Some MALE engineer designed this! One who has never baked.....muffins or cupcakes"!
I don't care if you use butter: but your point in stating this is...what?
Mine were purchased about two years ago, so this is not an "old" design: as in 1960?

You said: "No one's ever gotten ill from eating whatever I've baked in it over the years, and I've never seen water coming out from under the rims of the cups, or even a little moisture."
Again: your point IS.....??
I never said anyone would get sick, I just know germs grow in moist rims of pans, and discolor pans also. I don't care if YOUR pan doesn't, MINE certainly does! I took it out of the dishwasher and drips went everywhere.

We agree on one point: there must be a reason and I was using logic, education, and experience to solve the issue when I FIRST started using this pan about two years ago!

The only other reason I could possibly come up with for them not being welded is that they designed the parts in TWO separate places and didn't want to weld for some God forsaken reason.

Go do more research on the internet.

If all these women on this SF can't figure this out, you be the hero and do it, otherwise don't come on here and ASK and then slay the messenger!

 

[Murrmurr]

Go for it.
I don't know about your "opinion".

I used my hard earned knowledge and experience of mechanical engineering design and years of working with mechanical crap to attempt to decipher this design.
I didn't NEED to look on the internet.
I like figuring out problems and issues with my brain cells - old concept, I know.
When I tried actually baking with this rotating design, "Some MALE engineer designed this! One who has never baked.....muffins or cupcakes"!

See my last few sentences below.

I don't care if you use butter: but your point in stating this is...what?

No point, really. Just saying I use shortening instead of butter.

You said: "No one's ever gotten ill from eating whatever I've baked in it over the years, and I've never seen water coming out from under the rims of the cups, or even a little moisture."
Again: your point IS.....??

That it's not a breeding ground for harmful germs.

We agree on one point: there must be a reason and I was using logic, education, and experience to solve the issue when I FIRST started using this pan about two years ago!

The only other reason I could possibly come up with for them not being welded is that they designed the parts in TWO separate places and didn't want to weld for some God forsaken reason.

I think you might be right. I did read where a person said they're made that way so you can turn the cups mid-bake time so they'll bake evenly, but that doesn't seem logical to me.

If all these women on this SF can't figure this out, you be the hero and do it, otherwise don't come on here and ASK and then slay the messenger!

I apologize for making you feel bad. That wasn't my intention at all, but I am sorry it came across that way.

I posted my question hoping someone knows the answer. When you ask questions on SF, it's common to get comments from people who just wanna say good luck with that, people who have a good guess, and people who have the same question. A lot of times, someone knows the answer. Until they post it, I enjoy reading everyone's comments.

Again, I am sorry I came across in a way that made you feel bad, and I suspect you're attempting to make me feel bad, too, particularly in the first part of your post (up there at the top). That isn't a good tactic. It reflects poorly on you while not effecting me at all.