Here's why your pan may be seriously hurting your muffin game.
First up: standard aluminum. This is the sort of muffin pan commercial bakeries favor. Aluminum is extremely conductive, more so than stainless steel, allowing batters to bake rather quickly. It also reflects light, including the thermal radiation all ovens produce, which can help minimize browning—a real asset when it comes to delicate white cupcakes, though it makes for rather anemic-looking muffins.
For most bakers at home, the far more common sort of muffin pan is nonstick. Underneath their polytetrafluoroethylene coating, most are stainless steel. That means they conduct heat more slowly, which can bump up the time needed for a batter to cook through, a delay that will improve the rise of some batters. On top of that, the dark nonstick coating absorbs light, which can lead to more browning in the oven.
Silicone's the newcomer to the muffin-pan party, so bright and cheerful you can't help but want to add one to your collection.
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