Sentences with phrase «golden muffin top»

I was testing a batch of carrot cake muffins and they didn't rise enough creating that perfect golden muffin top I was looking for.

Not exact matches

Not only does our muffins have shredded apples in the batter and sliced apples on top of them, but they also hold small golden pockets of apple sauce in the middle.

Top each unbaked muffin with a spoonful of crumb topping and bake the muffins at 350 degrees for about 23 - 25 minutes or until the muffins are golden brown and a toothpick inserted into one of the muffins comes out clean.

Spoon batter into greased muffin tins and bake for 20 minutes (or until the tops are golden and a toothpick inserted in the center comes out clean).

Bake for 15 - 20 minutes, until the tops are golden and the muffins spring back when pressed.

Bake muffins for 20 - 30 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

Bake for 25 - 40 minutes (larger muffins on the long side), or until golden - topped, and a tester / toothpick comes out just clean.

Bake the meatloaf muffins in the preheated oven for 30 - 35 minutes, or until muffins are golden brown on top and cooked through.

Bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top.

Bake muffins in the preheated oven until they rise and the tops are golden brown, about 16 minutes for a standard sized muffin pan.

Bake until tops are golden brown and toothpick inserted in center comes out clean, 13 to 17 minutes, rotating muffin tin halfway through baking to ensure even cooking.

Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes.

Bake topped muffin batter 400 degrees 18 - 20 minutes until golden brown and center bounces back.

Check the doneness: Slightly rounded golden brown tops and firm edges are signs that your muffins are done.

Bake until the tops of muffins are golden and springy to the touch, 20 to 25 minutes.

Bake, immediately reducing oven temperature to 350ºF, for 25 - 30 minutes, until a toothpick inserted into the center of one of the muffins comes out clean and the muffins are golden on top.

Bake muffins until edges and tops are golden, 18 to 25 minutes.

Muffins emerging from the oven perfect golden domes with a tiny bit of overflow and just a few crusty crackles on top.

Fill the muffin cups with about 1/3 cup batter and bake for 22 to 25 minutes or until lightly golden brown on top.

Measure into greased muffin pan and bake until tops are golden brown and a toothpick inserted in the center of a muffin comes out clean, about 15 - 20 minutes.

Bake the muffins for 17 to 20 minutes or until the top is a golden brown color.

Bake about 25 minutes, until the tops of the muffins are starting to turn golden and a toothpick comes out clean.

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

Spoon the mixture into muffin cups and bake for approximately 20 minutes, or until they are lightly golden on top.

Bake the muffins for 5 minutes at 425 °F, then reduce heat to 350F and continue baking for another 20 - 25 minutes, till the top is golden and muffin tests done.

If you're having trouble getting muffins to cook all the way through on the stove top, cook until golden brown on both sides, then transfer to a preheated 350 °F oven and bake until the muffins» interior shows no sign of wet dough, about 10 minutes or so.

Scoop into prepared muffin tin and bake for 15 - 20 minutes or just until golden and tops spring back when you press on them.

Bake for 16 - 18 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean.

Reduce the oven temperature to 375 °F and continue baking until the tops of the muffins are golden brown and a wire cake tester inserted into the center of a muffin comes out clean, about 15 minutes more.

Bake for 17 - 19 minutes, or until the tops of the muffins begin to turn golden brown and a toothpick inserted into the center comes out clean.

Probably the most moist muffin I've ever had where it's crispy golden on top and then the magic works with the moisture created inside the muffin.

Fill each muffin section, pushing down on the filling with a tea spoon, so it's compacted and bake for 15 - 18 minutes until the top starts to golden.

Bake for 23 - 25 minutes, up to 30 minutes for larger muffins, until the tops are golden brown and a cake tester inserted into the centre comes out clean.

Bake until muffin tops are golden, 17 to 19 minutes, rotating muffin tin 180o halfway through baking time.

Bake the muffins for 22 - 25 minutes or until slightly golden on top and a toothpick inserted into the center comes out clean.

Baked muffins 20 minutes, until tops are just turning golden and a toothpick inserted in the center comes out clean.

Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20 to 25 minutes.

Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes.

Bake the muffins for 25 - 30 minutes or until lightly golden brown and crispy on the top.

The tops should be lightly golden, and the muffins should pass the toothpick test.

Bake 25 minutes, or until golden brown on tops and a knife inserted into the center of one muffin comes out clean (save any melted chocolate chips).

Top each muffin with a few pumpkin seeds and bake for 18 - 20 minutes, or until golden.

Pour the mixture into the prepared muffin tin and bake for 20 to 25 minutes or until golden brown on top.

The muffins should be golden on top and a toothpick should come out clean.

Bake the muffins until the tops are golden brown, 20 to 22 minutes.

In a separate bowl, combine wet ingredients (yogurt, eggs, butter, and vanilla) Fold wet mixture into dry mixture; stir to combine Gently fold in blueberries Spoon into muffin tins Bake until tops are golden and springs back when gently touched, 20 - 25 minutes.Type your paragraph here.

They're almost like a jumbo muffin with a nice golden brown, crusty top and moist, airy interior.

Bake for 10 - 15 minutes until tops of muffins are golden and a toothpick inserted in the center comes out with just a few moist crumbs.

Bake the muffins from approximately 35 minutes, or until the muffins feel firm to touch in the centre, and the tops are starting to turn a dark golden brown in places.

Bake the mini muffin bites in a 350 °F oven for 10 — 11 minutes, or until the tops start to turn slightly golden brown.