Make Your Own Tulip Muffin Papers


In a recent post I gave away all my secrets when I taught you how to make muffins that are so great, your friends will call you a genius. Reader feedback has been off the chart. In fact, that’s exactly what I was thinking about last Saturday morning as I was making muffins for brunch.

I was all ready to fill the muffin cups with batter when I remembered that I’d used every last one of my cupcake paper liners. I was in no mood to go to the store. Muffin batter is not kind to those who do not move it quickly to the oven once the wet ingredients have been stirred in.

I wanted to kick myself because I’d planned to splurge and order these very nice Tulip Muffin Papers online …

Home made muffin cups

…but at the last minute felt myself beginning to choke at the price of $12.95 for 24 including shipping, or $.54 cents each.

How dumb would that be to spend twice the cost of the muffin just to bake it in a very cool looking throw away “paper?” Don’t answer. And don’t hate me when I tell you how much I wished that I’d ordered them anyway because at that moment I really needed them.

Back to my dilemma.

I really do not like to bake muffins in a muffin pan without paper liners. The batter tends to flow onto the pan as the muffins rise, making them ugly and difficult to remove. And then once removed to cool, their poor little bodies are all exposed, which makes them get all dried out and crusty well before their time.

Right about then, I got to thinking: What if …

White parchment paper using scissors

 photo 2

Can of tomato past on kitchen counter

Folded parchment paper on kitchen countertops

Hand holding parchment paper with can

Hand holding parchment paper with can

Can with parchment paper on kitchen counter top

 Baked muffins cooling on cooling rack on kitchen countertop

My photography skills leave much to be desired, but trust me on this: It worked so well, no more cupcake paper liners for muffins in my little bakery. My DIY tulip papers are way superior because they keep all of the muffin in the cup; not even the muffin top spills out. And besides, they look like they came from a quaint little French bakery.

Here’s how I did it:

I used parchment paper cut into 6-inch squares for these regular-size muffins, forming them over a small can of tomato paste (a small juice glass would work as well) then sliding my hand down the side of the can to “pleat” the paper to conform to the size of the can. Because parchment paper is sturdy, it will hold this shape very well.

Filling these muffin papers without making a mess all over the sides of the paper is a little tricky, just go slow and easy. Or pour your batter into  disposable cake decorating bag or a gallon-size zip lock bag to fill the muffin cups. I tried the zip bag idea a few days after these pics were taken, cutting off one of the bottom corners just large large enough to allow my blueberries to pass through easily. I filled the cups as if I were decorating a cake. Fabulous results.

Baked in these tulip papers, muffins are a cinch to lift out of the muffin pan to cool, because as I said, everything in contained. Just pick them up by two “ears.”

To open right at the moment of consumption, pull on two opposite “ears” and Viola! There it is, a beautiful, moist, luscious piece of heaven.

For jumbo-size muffins, 7-inch squares of parchment work perfectly when formed over a regular size can, soup size.

I also have a mini-muffin pan. Yes, I made tiny tulip papers for it: 3 1/2-inch squares of parchment formed over a an upside-down prescription bottle. So adorable.

The parchment paper cost $.10 per sheet. I got 6 regular-size tulip muffin papers out of one sheet for a cost of about 1 1/2 cents each.

Question: What have you done lately that made you feel like a genius?

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25 replies
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  1. Martha In Spirit
    Martha In Spirit says:

    Linda Pries…why in the world are you on here reading this then? And you took the time to make such a negative comment. Plenty of us want to make “pretty” food that is different. We know our friends and family will feel special. Haven’t you ever heard that half the joy is in the packaging? I guess if you don’t care to make anything “special” for your friends and family you can just Slop some food on the plate BUT don’t deny others the feeling of making it special. THANK YOU SO MUCH MARY. I HAVE BEEN WANTING TO KNOW HOW TO DO THIS.

    • Linda Pries
      Linda Pries says:

      Fortunately my daughter and granddaughter are plenty old enough to make their own meals. We dish food onto plates right from the pans and kettles. All we are concerned with is good food in decent quantities and minimum dishes to wash. And no, I DESPISE entertaining, so no “dinner parties” either.

      • Phil Lawrence
        Phil Lawrence says:

        Well, now, Linda,.
        You said, “Honestly, I consider it a waste of money just to buy regular paper liners. Spray the stupid pan and pour in the batter, honestly. The fact of the batter flowing over the top is what makes those “muffin tops” that are so wonderfully popular that there are pans made solely to get that effect.”
        Then later, you said, “All we are concerned with is good food in decent quantities and minimum dishes to wash.”
        My question is, how do you allow the batter to flow over the top of the tin and have less washing to do than if you’d used a liner?

  2. Elliot Mackenzie
    Elliot Mackenzie says:

    Nice idea, but would only use if out of muffin cases. In my opinion they kind of look ratty…again still innovative.

  3. Juliana
    Juliana says:

    Thanks, Mary! You’ve ended a 3-day agony searching for those expensive and beautiful tulip baking cups. I’m in Brazil, which makes getting them even trickier, for muffins are not very common here. Now I’ll be getting parchment paper and doing it myself! I own a small organic shop and the liners are definitely necessary in order to expose the muffins for sale, so you’ve nailed it!
    Thanks a lot!!

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