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I detest silicone for it's floppy non-browning baking time altering qualities. I'm ok with non-stick, but I much prefer uncoated materials, which is why I mostly buy my bakeware at restaurant supply shops now.

I have also had nothing but disappointing results with silicone bakeware. I use a mix of nonstick and glass and use lots of parchment paper.

When I bake I actually use BOTH it just depends on the situation. If your question (as suggested by the picture) is geared specifically towards muffins/cupcakes than there is no substitute for non-stick. Silicone is just way too flimsy.
However, when I used a sheet pan for cookies, meringues, scones, or biscuits than I use silicone baking sheet inserts. They are easy to clean and are reusable. I'm not the 'greenest' person in the world but I try to cut down on waste where I am able.

Great question!

~Tablebread
http://tablebread.blogspot.com

The paranoid side of me worries that there is something in the silicone that is seeping into whatever is cooked in it.

What is the advantage of silicone anyway?

I usually use liners--then things pop right out. I also like to bake in nut cups for a "slimmer" look and portability (a lot of cupcake bakers have taken to it, too). But when I go without liners, then I use nonstick, since my silicone muffin pan seems more anxious to eat the muffins than I am and usually refuses to let go of them without taking a bite out.

I have a silicone muffin pan and it is annoying as hell. It's hard to get it in and out of the oven and then it's hard to get the muffins out of the pan b/c it's so floppy. But, I like my Silpat for certain cookies.

I wouldn't worry about silicone. They make, uh, "personal lubricant" that is silicone based, and it's non-toxic.

It's good because it's slippery. It's bad because it's floppy and insulating. Personally, I don't use it (but I LOOOOOVE silicone spatulas).

I like silicone spatulas and baking liners; I dislike silicone baking cups. Someone out there makes silicone Bundt pans-- have no idea how those work, they just seem so flimsy.

I thought the advantage of silicon was that nonstick is carcinogenic. Anyway, I use it but hate it. I use glass and cast iron as much as possible.

I've switched to Emile Henry glazed clay bakeware for foods baked in circular and rectangular shapes; heavy aluminum insulated sheet for cookies; and cheapo non-stick pan with paper liners for cupcakes. I like glass bakeware as well... trying to phase out most non-stick and Teflon items in my kitchen.

I really like my silicone baking things -- I have the muffin pans (which sit in a metal holder, so they aren't as flimsy), a bundt pan, cookie sheet liners and some square and round pans. They are great to clean - very easy, especially when you don't have a dishwasher. You don't need parchment paper or cupcake liners and nothing burns. And they are easy to bend, etc, so you can be more creative when trying to save space in storage.

I have a bird and can't use any non stick surface in my kitchen. Not that I trust it either. Till we find out that silicone is hazardous too, I will use that instead. I made a great cake in a silicone bundt pan, so it is possible.

It's really hard to clean silicone after repeated use. I tossed my minimuffin "pan" in favor of nonstick.

Like jblue, I have a bird and severely restrict my use of non-stick but I prefer traditional aluminum, it seems like all of the reviews of silicone pans I see suggest that it browns way less than in normal pans. I also find the flexibility to be a liability. Some things however, I just cannot find without non-stick but I make sure they are never above 350 and I have an air purifier on. I think most of the danger in non-stick for birds come from stove top items because they can exceed 500 degrees rapidly. Still I wish standard aluminum was more available.

neither! try cast iron muffin tins, your muffins will come out easy and taste delicious.

I dislike silicone pans for baking, but absolutely love them for making soap. Wilton and other companies make the most delightful muffin/cupcake silcone pans in themes for different holidays. I use melt and pour soap base with essential oils and colorings of my choice. When hardened, they pop out like a breeze. They make great gifts and look terrific in a decorative soap dish.

with silicone, i just never quite know when the cake's done. it seems so much longer of a bake time and the edges are usually crustier than normal. but i use the spatulas all the time - best thing since sliced bread :)

any time I tried backing with silicone, my cakes ended up burned at the bottom (ok, I confess it's happened with nonstick pans too, but blame the soprano's, not the cook! they distracted me!!!)