The lightweight Muffin Tins made out of standard aluminum seem to do as good a job at even cooking and browning as the more expensive, heavier ones do. You can get non-stick Muffin Tins, which you should still grease, or use muffin tin liners (also called cupcake liners.)
If what you are making doesn’t require all the cups in a muffin tin, fill the empty ones with water to prevent them from smoking in the oven. Only fill the cups two-thirds full. Always wipe off any spills on the flat surface between cups before baking. It’s far more work to clean after it’s all burnt on.
Muffin Tins can be used in place of ramekins to make individual quiches, frittatas, individual portion meatloaves, soufflés, etc.. They are also good for baking stuffed tomatoes and peppers in. Stuffed tomatoes and peppers sometimes collapse outward as they cook, but baking them in muffin tins will support them. Grease the tins first.
An alternative name is Tassie Pan, used in the American South. In this parlance, the individual cups in the pan are called “tassie cups”.