Sentences with phrase «until tops of the muffins»

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.

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

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

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.

Place the tin in the center of the preheated oven and bake until the tops of the muffins are puffed and spring back and feel relatively firm when pressed gently in the center (22 to 25 minutes).

Scoop batter into 8 lined muffin cups and bake in a pre-heated 190 C (375 F) oven for 20 - 25 minutes or until the tops of the muffins spring back when lightly touched.

Bake for 15 minutes, until the tops of the muffins set and a toothpick inserted in the center comes out clean.

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 for 15 minutes, until the tops of the muffins set and a toothpick inserted in the center comes out clean.

Place the pan in the oven and bake until the tops of muffins are golden and dry to the touch.

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

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.

Not exact matches

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.

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.

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, 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 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.

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.

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.

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.

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).

Add extra chocolate chips to the top of each muffin and bake for about 25 minutes or until a toothpick can be inserted and comes out clean.

1) Mix sugar with melted butter until sugar is dissolved 2) Add in vanilla extract and stir 3) Sift in self - raising flour 4) Add in eggs and mix well 5) Grease a muffin tray, and place round baking paper circles at the bottom of each muffin mould 6) Pour batter into muffin moulds until slightly above 3/4 of mould is filled 7) Bake in pre-heated oven at 175 deg for 15 to 20 minutes (or until a toothpick comes out dry when poked into muffins) 8) Let the muffins cool then cut them into halfs horizontally 9) Spread dulce de leche on the bottom half, and sandwich with the top half 10) Sprinkle the mini cakes with sifted icing sugar

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.

Bake for 16 - 19 minutes, rotating once, until the muffin tops look set, and a cake - tester inserted into the center of the muffins comes out clean.

Place pan onto the center rack of the preheated oven and bake for 18 - 22 minutes or until muffins tops are rounded and firm when gently pressed.

Fill each muffin tin at least 3/4 the way full or until all the batter is used up (mine are almost completely full), then sprinkle the remaining 1/4 cup of dark chocolate chips on top of the muffins, gently pressing down if need be so they stick.

Divide the batter into a muffin pan filling each muffin until it is level with the top of the pan.

Fill muffin cups with batter until batter almost reaches the top of each cup.

fill the muffin cups to the top with the batter and bake the muffins in the oven for 18 - 20 minutes, until a toothpick inserted into the center of one muffin 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.

Spoon until lightly greased mini muffin tins, filling to tops of cups.

Mix until fully combined, stir through the rhubarb by hand, leaving a little the side to place on top of the muffins.

Scoop the batter into the prepared liners, I use 2 scoops of a medium cookie scoop so 3 tablespoons go in there, then top each muffin with about a tablespoon of streusel and bake in the preheated oven for 20 - 25 minutes, until a toothpick inserted comes out clean.

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).

Bake at 375 °F until brown on top, then pop out of muffin tins and store in the fridge (if you're eating that week) or freezer (if you'd like to last longer).

Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.

Top with a sprinkle of feta, and bake for 20 minutes until muffins are firm!

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).

Bake for 20 - 25 min, until tops are golden and a knife inserted into the middle of one of the muffins comes out clean.

Scoop batter into the prepared muffin pan and bake for 22 - 27 minutes, or until tops of cupcakes spring back when lightly touched.

Sprinkle goat cheese over the top of each «muffin» and put back in the oven for 10 minutes or until muffins appear puffy and golden.

Bake the muffins for approximately 25 minutes, or until the tops turn a deep golden brown and the centre of the muffins feel firm to touch.

Bake at 350 degrees Fahrenheit for 32 to 35 minutes, until muffins reach and internal temp of 190 and have a good crispy top.

Fill each muffin tin at least 3/4 the way full or until all the batter is used up (mine are almost completely full), then sprinkle the remaining 1/4 cup of dark chocolate chips on top of the muffins, gently pressing down if need be so they stick.

Place pan onto the center rack of the preheated oven and bake for 18 - 22 minutes or until muffins tops are rounded and firm when gently pressed.

Spoon heaping 1/4 cupfuls of batter into prepared muffin tin and bake in preheated oven for 25 minutes, or until golden - browned and springy when you touch the tops.