Sentences with phrase «top of muffins for»

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

Sprinkle on top of muffins for added texture.

I've even added oatmeal tossed with a bit of cocnut oil and brown sugar on top of each muffin for a little sweet crunch... I make huge batches and freeze them... they're amazing warmed up in the microwave with a bit of butter spread on top!

Not exact matches

Hey Ella, I baked these amazing muffins over the weekend and I'm surprised there are still any left, they're so nice I wanted to eat them all in one I read the comments beforehand and to fix the «burnt top / raw inside» issue I squeezed all of the moisture out of the zucchini before adding it to the mix and I also cooked it at gas mark 4 (180C) for the same amount of time listed in your recipe.

These delicious whole grain spelt and oat banana muffins make the perfect snack or healthy breakfast for kids or adults, you can choose to make these slightly healthier with less sugar and a sprinkling of oats on top, or make them into more of a sweet treat with a little extra sugar and chocolate chips

These muffins blend the tea with chocolate so it's going to have a nice unique flavor to it, and it's topped with pistachios for a bit of crunch.

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.

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.

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.

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

(Reserve the final 2 Tbsp of white and semi sweet chocolate chips for topping the muffins at the end.)

I love giant muffins with sky - high tops — these look delicious and I'm a big fan of any thing that uses berries Thanks for the great tip on tossing them in flour first — I can't wait to make these for breakfast one day Hope you have a great week Emma!

Sprinkle the muffins evenly with streusel topping, using about 1/2 tablespoon of streusel for each muffin.

Erin from Dinners, Dishes, and Desserts made Pumpkin Pie Erin from Texanerin Baking made Dulce de Leche Apple Streusel Bars Caroline from Chocolate & Carrots made Sweet Potato Biscuits with Cranberry Jam Katrina from In Katrina's Kitchen made Pumpkin Chocolate Chip Mini Muffins Christina from Dessert for Two made Mini Pumpkin Pies Sally from Sally's Baking Addiction made Salted Caramel Chocolate Chip Mini Cheesecakes Tracey from Tracey's Culinary Adventures made Butternut Squash, Apple and Potato Gratin with Cheddar Crumb Topping Georgia from The Comfort of Cooking made Spiced Caramel - Apple Crumb Bars Rachel from Rachel Cooks made Brussels Sprout Salad with Apples and Cranberries Gina from Running to the Kitchen made Green Beans with Cranberries, Bacon, & Goat Cheese Carla from Carla's Confections made Spinach Mashed Potatoes Carolyn from All Day I Dream About Food made Chocolate Pecan Pie Bars Liz from The Lemon Bowl made Pumpkin Cheesecake with Gingersnap Crust Liz from That Skinny Chick Can Bake made Spinach Salad with Pears, Cranberries and Candied Pecans Megan from Wan na Be A Country Cleaver made Roasted Potatoes with Bacon Parmesan Vinaigrette Kim from Cravings of a Lunatic made Mini Apple Pies

The wee bit of glaze on the top of each muffin is just as simple as could be (to confectioners» sugar, add water 1/4 teaspoonful at a time until you have a very thickly pourable glaze), and is mostly because the gingerbread muffins were looking for a little jingle, a little bling to look like they were in the spirit.

Optional topping, using a micro plane, grate a little crystalized ginger on top of each muffin, follow by a sprinkle of maple sugar and for the final tasty addition to that muffin top, a generous sprinkle of Primal Palate gingersnap spice blend!

Fold in the chopped strawberries (I left about half for the top so some would be visible on the crown of the muffin).

For the cherry pies, I filled the muffin tins with prepared cherry filling and then topped it with a few strips of leftover dough to form a lattice.

Grab a couple carrots and see if these are the carrot muffins you've been waiting for too... and let me assure you, a dollop of cream cheese icing on top would not be frowned upon at all:)

I always rip off the tops of the muffins and save it for last.

Bake for 20 - 22 minutes, or until the tops of the muffins are firm to the touch and toothpick inserted into the centre comes out clean.

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Carefully mix in blueberries (reserve a small handful for the tops of the muffins).

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.

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.

for all of you out there... which it sounds like a lot that do nt fancy cake as much as other desserts, try making your cake / cupcakes in a muffin top pan-less thick cakeyness and more surface area for FROSTING!!

For some extra caramel flavours, I took a caramel and inserted into the middle of each muffin before putting the streusal on top

I personally love spreading this on a slice of my almond flour pumpkin bread for breakfast or a snack, but it's also great on smoothie bowls, stirred into yogurt, on top of quinoa muffins or added into energy balls!

Pour about a teaspoon of icing on top of each muffin, decorate with some dried raspberries and leave to set for about an hour at room temperature.

Thank you so much for sharing it, I've tried bunch of other chocolate muffin recipes, but yours tops every single one so far.

1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips

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.

Mix the remaining wet ingredients, except the 1/2 teaspoon of chia seeds (save for sprinkling on top of muffins), into the ground chia seeds and water mixture.

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

Bake for 10 minutes at 400 ° F. Turn the oven temperature down to 375 ° F., and bake for an additional 7 - 9 minutes, until the muffin tops are set, and a cake tester inserted into the center of each muffin comes out clean.

Bake for about 20 - 25 minutes, take out of the oven let it cool for a few minutes and top the muffins with diced tomatoes and serve.

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.

Now, I baked my muffins for about 18 minutes, until a toothpick inserted in the center of a muffin came out clean, and the tops had browned somewhat.

Layer some more tissue paper on top to fill in the top of the bag and put a card in the bag that you picked out for the person you're taking the muffins to.

Likely, you could swap that muffin top label out for «cake - like cookie», but there's always room for less sugary versions of those too, right?

I also used one of my favorite baking tricks for muffins and cupcakes to get the perfect domes on top of the muffins.

While very good as muffins, they were crying out for some kind of crispy, sugary goodness on top.

Ghee + bananas + coconut sugar = aka banana fry is what it's called in my house My favorite dessert for anytime of the day is a moist gheey Almond flour muffin topped with banana fry and loads of heavy cream.

Place in the oven and bake for 25 - 30 minutes or until the top is lightly browned and a toothpick or knife inserted in the center of a muffin comes out clean.

Next take about a tablespoon (or a bit less) of the strudel topping and sprinkle it over the batter for each muffin.

I put a single wonton wrapper into 24 mini muffin cups, made the same amount of filling and divided it between the cups and then topped it with the shredded cheese and baked them at 375 for 12 minutes.

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.

I used the same base recipe for both but for the crumb cake one I doubled the streusel topping and put some in the middle of the muffin.

Sprinkle the top of the muffins with the brown sugar, then bake for about 25 minutes, or until set.

Fill each muffin cup 3/4 of the way and bake at 350 °F for 15 - 20 minutes until light brown and the tops springs back to the touch or a toothpick comes out clean (avoiding the chocolate chips, they will be melted).