Even if these tins were only good for making muffins and cupcakes, that would still be enough to justify their place in a cramped cabinet. But they're actually a kitchen workhorse just like cast-iron skillets (or even, believe it or not, waffle makers). Here are eight delicious reasons why they — and their cute cousin, the mini-muffin tin — are our go-to pans.

Individual portions of pull-apart bread mean you get a whole mini loaf to yourself — and no more fighting over the last piece! Cut refrigerated biscuit dough into small pieces, and toss with melted butter, cinnamon and sugar (add nuts if you're feeling fancy). Bake in greased muffin cups until puffed and golden brown.

We give the delicious, humble corn casserole an elegant, party-ready upgrade. Creamy corn batter—packed with creamed corn, corn kernels and cornmeal—is spooned into jumbo muffin pans, then stuffed with a cheesy corn filling and baked to golden brown perfection. The key to the gooey, molten center is chilling the filling before stuffing until it’s firm and scoopable. Serve the cornbreads warm from the oven for the ultimate ooze.