Easy to make, great taste. My muffins didn't rise as much and had a lumpy finish - I had enough batter for 20 muffins in regular muffin pans filled 2/3 full as I usually do, even though the recipe said it only yielded 12, so not sure if I should have just filled more, or what. The batter was very thick, more like a drop biscuit dough / cookie dough in texture and consistency, so that might be why. Possibly the instruction to "cool slightly" could be open to instruction which may have been my problem. Or the custard was cooked too much to begin with. The taste and texture warm are great, will try again and hope for muffins that look more like those in the pictures!

Reviewed On: Jan. 2, 2011

Made as is, except without a jumbo muffin pan made regular sized muffins. They were not very lemony, which may be a fault of the brand of lemon extract I bought, I am not sure as it is not something I normally stock in the kitchen. I was thinking that next time I start thinking about baking these I'd add the zest of a lemon to the batter, or maybe zest a lemon and use a mortar and pestle to grind it in to the sugar before hand to extract more of the lemon oils? Will try again as they rose beautifully. Thanks for sharing

Reviewed On: Jan. 2, 2011

These are fabulous cookies as is, or with modifications. I like to use 1/2 white and 1/2 brown sugar. Sometimes I also use 1/2 butter and 1/2 golden crisco, and the batch that is making the house smell so delicious right now had 1 tbsp of instant espresso powder added to the dry ingredients. Also added a splash of milk, as the dough was looking a little too crumbly. With modifications or not, these are often requested by friends and family!

Reviewed On: Dec. 24, 2010