Since presentation is everything, I absolutely love this easy trick to take muffins to the next level.  I used think these baker counter muffin liners required some sort of special skill or at the very least some type of special paper, but I was wrong!  No special skills (or paper) required.

And when you serve your friends and family muffins wrapped in these liners, they’ll think you picked them up from the local bakery, until you blow them away and share that you did them yourself!

Simply cut parchment paper in 5 inch by 5 inch squares for regular sized muffins, if you’re making jumbo muffins, cut the paper into 6 inch by 6 inch squares.

Using a can that fits into the muffin tins, position a square of parchment over the can. Make sure it’s centered, then firmly press the parchment down around the sides of the mold with your hand, creasing the paper. When you lift the parchment away, you’ll have formed a cup.

Place the cups into the muffin tin and start filling with muffin batter.

It’s easiest to fill these liners using a cookie or ice cream scoop with a spring, hold the liners open with one hand while dropping the batter with the other. If you are using spoons to divide the batter, it helps to have someone who can hold the liners open for you. Don’t worry too much about drips on the edges of the liner; those can be cleaned up later.

Bake the muffins according to the recipe.

If you got drips of batter on the edges of your muffin cups when you divided the batter, these will bake to a crisp in the oven. You can get rid of them by pinching or brushing them off with your fingers.

Gently remove the muffins from the tin, let cool and serve or gift!

Have you made muffin liners before?  How’d it go?  I love this so much, I don’t think I’ll ever use store bought liners again!

If you’d like the recipe for these delicious pumpkin muffin, click here.