I just finished making these and had one - really delicious and different, but I made a lot of changes. It seemed more like a cupcake than a muffin with all the sugar, so I wanted to make it more like a cupcake/dessert rather than a muffin/breakfast. (1) For the filling, I left out the egg and added nutmeg. I love cheesecake, but based on the reviews, I really wanted a cream cheese FILLING, not a cheesecake topping. I had more than enough filling. (2) To the crumbly topping, I added chopped crystallized ginger in place of the pecans. A yummy addition, but it doesn't add crunch if that's what you're looking for. I would make more crumbly topping since I ran out & it's really hard to mix up a tad bit more crumbly topping for 2-3 more cupcakes... (3) For the CUPCAKE part, I reduced the flour to 2 cups, reduced the sugar to about 1.5 cups - it was plenty sweet, added baking powder AND soda (about 2 tsp of each), and instead of cinnamon, I used pumpkin pie spice. (4) To make the cupcakes, I filled each liner about 2/3 full, then I put a dollop of the cream cheese on top and using my finger, shoved it into the batter until only a bit of it was showing on top. Then I spooned some crumbly topping on the middle. You don't need too much and no need to spread it all around - when it bakes, it will expand and spread out on its own. Wait for it to cool completely before trying to remove from the liners! I couldn't wait and it was a tiny bit stuck.
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