Cook's Note: For puffier cupcakes allow the batter to
rest in the muffin pans for 20 minutes before baking.
Not exact matches
Let the
muffins rest in the
pan for 2 - 3 minutes, then turn them out onto a cooling rack.
Remove from oven + let
rest for several minutes
in the
pan before removing the
muffins + transferring to a baking rack to continue to cool.
I poured half the mixture into the
muffin pans, then dolloped a little less than one teaspoon of smooth peanut butter
in the centre of each, filling
in the
rest of the batter atop.
Rest muffins in the
pan on a cooling rack for 2 minutes, then remove them from the tin to cool them completely.