This recipe was super easy and yielded one of
the best muffin tops I have ever baked.
The Russian twists is probably one of
the best muffin top exercises to help get rid of love handles.
Not exact matches
I haven't tried to freeze them so not sure if the
topping would freeze
well but the
muffins definitely should!
They're sort of crusty on the outside (in a
good way — think
muffin top) and soft on the inside.
For those looking for bun pans, Amazon has a few nice ones, but I found that Walmart had a 6 -
well pan that worked great that sells as a
muffin top pan.
Omgosh these looks so
good — when your
muffin tops have those amazing cracks then you know they're gonna be
good.
Of course, the super thin sliced Meyer lemons, coated in sugar and oven roasted to carmelize and candify (yes I just made up the word candify, apologizes to the word police), made for a wonderful decorative
topping to the
muffin as
well as added a little extra sweet
top spot to the
muffin.
write made blueberry cheesecake macarons Julie from Dinner with Julie made Meyer lemon scones Heather from The Tasty Gardener made Cream Puffs with Caramel Cream and Chocolate Pretzel
Top Isabelle from Crumb: A Food Blog made Blackberry Meringue Bars Jennifer from Seasons and Suppers made Baby Blueberry Beignets Christina from Strawberries For Supper made Chocolate Madeleines Aimée from Simple Bites made Roasted Turnip Hummus Jenny from The Brunette Baker made Wild Blueberry Buttermilk
Muffins Liliana from My Cookbook Addiction made mini-cupcakes Carole from The Yum Yum Factor made Beet and Blue Cheese Canapes Charmian from The Messy Baker made Piglet
Muffins Amy from Family Feedbag made Marmalade Poke Cake Brittany from My Daily Randomness made Caramel + Pumpkin Parfait Meg from Sweet Twist of Blogging made Carrot Apple Loaf Louisa from Living Lou made Maple Walnut Cookies Libby from Libby Roach Photography made Butter Baked
Good's Peanut Butter Sandwich cookie Robyn from Planet Byn made Milk & Cookies Shooters
Unlike many gluten - free baked goods, these
muffins are moist and the crumble
topping makes the
muffins sticky (in a
good way).
My completely made up statistic that 99.5 percent of people would rather eat the
top of the
muffin exclusively, rather than what a friend of mine calls «the stump,» is the reason an entire pan has been created to let you accomplish such baked
good sorcery.
Cinnamon Sweet Potato
Muffins ~ are loaded with mashed sweet potato, good old fashioned oats, eggs, milk and cinnamon, then topped with a cinnamon brown sugar crumble, making these muffins sweet, fluffy and del
Muffins ~ are loaded with mashed sweet potato,
good old fashioned oats, eggs, milk and cinnamon, then
topped with a cinnamon brown sugar crumble, making these
muffins sweet, fluffy and del
muffins sweet, fluffy and delicious.
I ended up making 12
muffins, as
well, but doubling the recipe gave my
muffins a
muffin top, which I like.
I highly recommend just spraying your
muffin tins with coconut oil or baking spray and filling each
well 3/4 of the way to the
top.
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Is it just me, or do you think the
tops of
muffins are the
best part?
Given there were so many substitutions, and to make these
muffins the
best they can be, I spent a lot of time researching techniques for achieving perfect
muffins — specifically for creating lust - worthy domed * badonkadonk *
muffin tops.
I guess I like my corn
muffins on the sweeter side, because it occurred to me that they would be super
good with sugar sprinkled on
top before baking.
The
good news is these Healthy Apple, Maple & Pecan
Muffins are made with whole wheat flour, coconut oil and no refined sugars (< — that's a HUGE step for me, guys) so there's less guilt, and alllll of the right kind of
muffin top goodness.
> Spray cooking spray on the
top of the
muffin pan as
well as inside the
muffin cups - so
muffins don't stick to the
top w...
I love banana
muffins and when you throw chocolate chips as
well as some crumb
topping it just makes these even more awesome!
They taste like mini
muffin tops, which everyone knows is the
best part of the
muffin anyway.
Ginger peach
muffins from
Good to the Grain
Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a
muffin pan with a 1/3 capacity.
To make the perfect banana
muffin recipe even
better, before baking sprinkle a brown sugar and cinnamon
topping on each
muffin for a wonderful finish!
Let's be honest: a
muffin is a naked cupcake, so if you're making me forgo frosting, there
better be something stellar going on up
top.
These
muffins might also do
well with some sort of crunchy streudel
top.
Shrunken cake, renamed to «
muffins» so that we feel
better about it... until we eat enough that we get a «
muffin top».
Let's start baking... Blueberry
Muffins Yields: 14 Large muffins Ingredients: 3 cups all purpose flour 3 tsp baking powder 1 tsp salt 2/3 cup vegetable oil 1 & 1/2 cups granulated sugar 2 eggs 2/3 cup buttermilk 2 tsp pure vanilla extract 2 & 1/2 cups fresh blueberries, washed and dried well 2 lemons, zested Streusel Topping Ingredients: 2/3 cup packed brown sugar 1/4 cup all purpose flour 1/2 tsp cinnamon 2 tbsp room temperature salted butter 1/4 cup instant oats Directi
Muffins Yields: 14 Large
muffins Ingredients: 3 cups all purpose flour 3 tsp baking powder 1 tsp salt 2/3 cup vegetable oil 1 & 1/2 cups granulated sugar 2 eggs 2/3 cup buttermilk 2 tsp pure vanilla extract 2 & 1/2 cups fresh blueberries, washed and dried well 2 lemons, zested Streusel Topping Ingredients: 2/3 cup packed brown sugar 1/4 cup all purpose flour 1/2 tsp cinnamon 2 tbsp room temperature salted butter 1/4 cup instant oats Directi
muffins Ingredients: 3 cups all purpose flour 3 tsp baking powder 1 tsp salt 2/3 cup vegetable oil 1 & 1/2 cups granulated sugar 2 eggs 2/3 cup buttermilk 2 tsp pure vanilla extract 2 & 1/2 cups fresh blueberries, washed and dried
well 2 lemons, zested Streusel
Topping Ingredients: 2/3 cup packed brown sugar 1/4 cup all purpose flour 1/2 tsp cinnamon 2 tbsp room temperature salted butter 1/4 cup instant oats Directions: 1.
Combine
well and
top on warm Double Chocolate Buttermilk
muffins.
These
muffins are filled with shredded vegan mozzarella, which gives them a delicious cheesy
top, as
well as vegan chive and garlic cream cheese, which gives these their rich and moist texture inside.
Sprinkle a small amount of the
topping mixture over each of the
muffin wells.
These are really and truly some of the
best wholesome
muffins I have ever made, the little sprinkle of granola on
top really adds to it and the turmeric is such a warming, gorgeous flavour.
I have also included a recipe for a streusal
topping, but these apple pie
muffins are just as
good plain.
Make a
well in the center of the cream cheese mixture and add some strawberries to it, then sprinkle the streusel around the edges of the cream cheese —
topped muffin halves.
Best Banana
Muffins are light and moist on the inside with a great crispy
muffin top.
Top it up with a sunny side up and English
muffins bread and we are
good to go!
The lavender sugar
topping comes out crunchy on the bottom and serves as a
good contrast to the soft baked fruit on
top of the upside - down
muffins.
Moist and cakey as a
good muffin should be with the flavor of eggnog and
topped with a nutmeg, cinnamon, sugar crumb
topping.
This gluten - free pumpkin
muffins with chocolate chips, cream cheese filling and streusel
topping is really
good — I love the
topping on these — it just puts them over the edge
good!
I use regular size
muffin pans (about 2 inch size) and fill the cups to the
top to make
good size
muffins.
A blend of cinnamon and brown sugar make this streusel
topping the
best Cinnamon Streusel
Muffins ever.
Dip
top side of cut
muffins in bowl / plate of cornmeal to coat, and then transfer to a sheet of parchment (
well spread out) for second rising, covering with greased plastic wrap.
Otherwise I agree with everyone else - this mix is so
good and is a versatile add - in for breads and
muffins and
toppings.
I love a
good zucchini bread — seriously I made «
muffins» and
topped it with coconut whipped cream and convinced myself that they weren't a cupcake.
Muffin tops are always my preferred part of the
muffin, so when I was thinking up how to make cornbread
better (it's tough), these came to mind.
While very
good as
muffins, they were crying out for some kind of crispy, sugary goodness on
top.
To
top it all off, all of these paleo
muffins freeze
well!
Muffins are actually probably my favorite baked
good ever, and blueberry is at the
top of that list!
1) Preheat your oven to 325 deg Fahrenheit (160 deg cel) 2) Grease your
muffin tin generously with butter or line it with
muffin paper liners 3) Combine the dry ingredients (almond meal, tapioca starch, baking powder and salt) in a large bowl and mix them together 4) In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir
well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the
muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and
muffins are golden on
top 9) Serve warm
I came across these apple
muffins with a cream cheese filling and a streusal
topping in a Taste of Home magazine, and they looked so
good I had to give them a try.
Once frozen, the streusal
topping will not stay as crisp, but the
muffins will taste just as
good!