In search of a more perfect muffin - The Boston Globe

Matthew and Emily Griffin, the Indiana couple who founded Baker’s Edge and developed the Edge Brownie Pan, a zigzag pan that bakes just the chewy edges of brownies, have a new innovation — Baker’s Edge Better Muffin Pan ($36). They upgraded the conventional 12-cup muffin tin with heavy-gauge cast aluminum (it weighs 2½ pounds) for even baking and so it won’t warp; cups are staggered, reducing space for batter drippings. Recessed handles prevent sticking a mitted thumb into a muffin while a double silicone coating makes baked goods pop out easily. Rounded corners and no seams make it easy to clean. A cute little surprise are emoticons cast into the back of each cup. The Griffins are having fun.

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