This is a really nice muffin recipe. Even with a little extra beating of the batter (I can't stand lumps), it came out fluffy and moist and not at all tough. I filled my muffins with a mix of (prepared from a box) lemon custard and homemade berry sauce. They're delicious. I used 2 egg whites instead of a whole egg (had to use 2 yolks for the custard, so it worked out perfectly) and added about a teaspoon of vanilla, just for the heck of it. Great base for all types of cupcakes.

Reviewed On: Apr. 9, 2009

This is an excellent recipe. I tweaked it a bit (couldn't help it). None of my roommates do nuts, so I left them out and doubled the sugar/cinnamon mixture instead. It was pretty awesome, though I would've preferred the nuts. The cake is fluffy and substantial, and the sugar/cinnamon part caramelizes and leaves sweet, chewy bits throughout. I like to layer mine; they come out pretty and there's a sweet, cinnamon-y taste in every bite that way. The only trick to this recipe is figuring out how to get this stuff out of the pan. I can line the bottom of a 13x9 pan with parchment and it comes off alright, but it's death in a bundt pan. I've tried PAM, butter, shortening and flour, nothing I've tried works. Any suggestions?

Reviewed On: Mar. 26, 2009

Amazing. Utterly amazing. I cannot adequately describe what a great recipe this is. I followed the directions exactly, baked in a water bath, and left it in the oven about 10 minutes longer than called for. After cooking, I left the oven door cracked for about a half hour before removing, cooling on the counter, and chilling overnight. It was gorgeous and the texture was so smooth and creamy. It got rave reviews from everyone who ate it. They said it was "a million times better than Cheesecake Factory" :)

Reviewed On: Jan. 2, 2009