To divide batter evenly when making cupcakes or muffins, use an ice cream scoop to transfer batter from mixing bowl to baking pan.
When baking muffins, fill unused cups half full of water to prevent warping the pan.
When having trouble removing muffins from the pan because the bottoms stick, place the hot pan on a cold wet towel for about 30 seconds, then remove the muffins.
To prevent muffins from burning around the edges, fill one section with water instead of batter.
Make heart-shaped cupcakes by lining a muffin pan with paper baking cups, then placing a small ball of boil between the paper liner and the pan, pressing in toward center so paper is indented into the shape of a heart.
If muffins brown around the edges before the centers are cooked, partly fill one section of each muffin pan with water. The extra steam will keep the edges from overcooking.