Sentences with phrase «top of each muffin»

I love putting sugar on tops of cookies, or brown sugar on top of muffins before baking.

Sprinkle tops of muffin with about 2 teaspoons of topping.

Drizzle over top of the muffins and sprinkle on the lemon zest.

Spoon into muffin cups or tin and bake at 400 °F for 17 - 20 minutes, or until tops of muffins brown slightly.

Bake 17 - 20 minutes (toothpick should come out clean when inserted into top of muffin).

Be sure to sprinkle plenty on top of the muffins before baking.

Working one at a time, dip tops of muffins in melted butter, then cinnamon sugar.

Feel free to add a few more chocolate chips throughout or on top of the muffins for a touch of added chocolate flavor.

Sprinkle the almond crumble on top of the muffin batter (you should be able to evenly distribute all of the crumble among the 9 muffins).

When muffins are finished baking and have cooled for about 5 minutes, dip tops of muffins in the melted coconut oil (or butter), and then in the cinnamon sugar mixture.

To assemble: Using a small metal spatula or knife, frost tops of muffins and sprinkle with chopped walnuts.

They may look ready to eat as soon as they come out of the oven, but don't forget the sprinkle of parmesan on top of the muffins after they are done baking.

Sprinkle remaining 1/4 cup chocolate chips over top of each muffin.

Top each of the muffins with a some red pepper flakes.

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 17 - 20 minutes (toothpick should come out clean when inserted into top of muffin).

Then, evenly distribute a spoonful on top of the muffin batter.

For more almond flavor and to look pretty, you could place sliced, toasted almonds on top of the muffins before baking.

When I first made these muffins, I put a spoonful of blueberry jam on top of each muffin before I put them in the oven.

Put another tablespoon or so of the batter on top of the muffin cups, covering the marmalade.

Place each puff pastry square into the cups of a non-stick muffin tin (the muffin tin does not need to be greased — the puff pastry has enough butter in it), pressing the dough into the bottom of the muffin cups and up the sides, letting the four corners rest on top of the muffin tin (see picture above for more detail).

A sprinkle of brown sugar, oats, and cinnamon accentuates the sweet little domed tops of these muffins.

Place two slices of Canadian bacon on top of each muffin half, top with a poached egg.

The pumpkin seeds that are sprinkled on top of each muffin get candied in a large skillet with brown sugar and cinnamon.

Once the muffins are cool, spoon the glaze over the muffins, covering the entire top of the muffin and drizzling a little of it down the sides (this will help to cover up any broken muffins edges that might have stuck to the muffin tin).

When I puncture the egg yolk with a wooden skewer there was a yellow crust from the egg (as shown in the picture) on top of the muffin unlike when I did it with the cookie cutter.

The melty pockets of chocolate chips, the soft and moist chocolatey crumb, the nice and chewy crusty top of the muffins.

Frost tops of muffins and sprinkle with additional chopped pecans and lightly dust with pumpkin pie spice.

Use a medium size ice cream scoop (about 2 - 3 tablespoons), fill batter to the very top of each muffin cup.

Sprinkle the mixture evenly over tops of muffins.

Transfer the muffin tin to to oven and bake for approximately 22 - 25 minutes, or until tops of the muffins are slightly golden and toothpick inserted comes out clean.

Sprinkle on top of muffins for added texture.

Stick 3 thin slices of pear directly into top of the muffin batter.

Then place a carmelized candy lemon slice on top of the muffin in the glaze, «gluing» it to the muffin.

Scatter the topping evenly on top of the muffin batter.

I sprinkled 1/2 teaspoon of sugar on top of each muffin before baking.

Slice the last apple thinly, brush the slices with oil and place one or a few slices on top of each muffin, pressing them down slightly.

I was having trouble with the top of the muffins burning while the insides remained uncooked.

It's much easier to work into the top of the muffins when it's cold.

Dunk the top of each muffin into the glaze, then sprinkle with toasted coconut.

If using chocolate, sprinkle the chocolate on top of each muffin.

Bake in the preheated oven for 18 to 20 minutes or until the top of the muffin is golden brown and a toothpick inserted into the middle one comes out clean.

Sprinkle about 1 tablespoon of the streusel on top of each muffin.

Also I love the tops of those muffins... they look like biscuits!!

The streusel is sprinkled over the top of the muffins before they are placed in the oven.

Don't worry if the top of the muffins are a bit crisp from the white flour.