I bought a new, fancy-dance muffin tin (for $25!) with high expectations. It is a "professional" muffin tin, with a dark non-stick surface. The helpful salesperson at Cook's World recommended that I adjust the oven down 25 degrees. So I did that, and here are the results:
|The tops of the muffins|
|The bottoms of the muffins|
My brunch buddies thought the muffins were some of the best I ever made, however I am perplexed by the uneven baking. I rotated the pan halfway through baking. The muffin tin was on a baking sheet.
My next experiment will be to use the convection feature on the oven to see if a fan makes a difference. Any other suggestions?