Reviewed: Nov. 10, 2009

these were yummy, just wish they had more berry through out

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amanda6290

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2009

I thought this recipe was excellent I made it for my family, just be carful you don't let them over cook.

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lollipopgurl

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Reviewed: Jan. 1, 2009

They were good- I thought the cream cheese would stand out a little more and i think dried or frozen berries would work just as well as fresh

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ladyrebecca25

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Reviewed: Nov. 5, 2007

I sorry, but these were not good. I followed the recipe exactly, which I usually don't do, and there were several problems: there was not near enough batter, the batter was flavorless, and the cream cheese layer turned out dry. Hopefully they turn out better for other people.

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BUBU23

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Reviewed: Sep. 29, 2007

First of all, let me say that I'm sure this would be absolutely delicious if you follow the recipe exactly. But, I made some changes, and I'm incredibly happy with the result. First, I used whole-wheat flour instead of all purpose. Second, I started out with 12 oz. of raspberries, took out the cup and a half for the topping, coated the rest in flour, and then folded them into the dough before pouring. I also used miniature breadpans instead of muffin tins, and this made about 4 2"x4" loaves. Oh, and I used 8 oz. cream cheese instead of 6. If you want something perfect to look at, I don't recommend this because it was nigh upon impossible to get the finished product out of the pan without deflowering it somewhat. But man oh man, is it delicious!

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melthegirl

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Reviewed: Aug. 2, 2007

This recipe was not good . The taste was not there and the resuls were poor. I would not recommend this recipe.

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MEGPATRICK

Cooking Level: Intermediate

Home Town: Cohasset, Massachusetts, USA

Living In: Coos Bay, Oregon, USA

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Reviewed: Jun. 19, 2007

DELICOUS! My favorite blueberry muffin recipe! It's hard to resist eating only one! Only change I made was that I left out the raspberries and used all blueberries. I only made 12 out of the recipe because I like bigger muffins. They were moist, flavorful and delicous! If I could give it more stars I would!

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Konni C.

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2007

Mmm... I do love everything with cheesecake incorporated in it, and this recipe was no exception. I was afraid this recipe wouldn't make enough muffin batter, and it seemed rather dry to me, so I used my own recipe, made the filling but used less cream cheese and topped it with peach pieces instead of berries. I omitted the streusel since I was in a rush. I might try it next time, it might help give it a nice crunch. These changes are why I gave this 4 stars- but the concept is very good.

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mayura

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2007

I saw these in the Feb/Mar 2006 Taste of Home Magazines judges top pick..I agree. I used frozen berries, patted dry before adding to the cream cheese mixture and they worked fine. Not too sweet and keeps well in the fridge for a day or two. Next time I will use 8oz of cream cheese to bump up that flavor and try different berries too.

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LPHILLIPS9

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Glendale, Arizona, USA

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Reviewed: Jan. 20, 2007

Not sure what I did wrong. The filling was too runny and would not sit in the center of the muffin. Basically I made a three layer muffin. I was surprised that the muffin did bake up and over filling and it did save me a little. The taste was good. Maybe I need a bigger muffin tin. I also only got 16 muffins out of the recipe. Thanks for sharing. I will try again.

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Theresa

Cooking Level: Intermediate

Home Town: Tonawanda, New York, USA

Living In: Huntersville, North Carolina, USA

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Reviewed: Dec. 22, 2006

Yummy. For Christmas morning breakfast. I made them fresh a couple days ahead and will refrigerate and reheat to serve again. These are absolutely delicious. There is plenty of room in a regular size muffin cup for 18 of these beauties. Don't worry about being messy, it all bakes together beautifully and tastes awesome. I added another TBS of milk to batter. I baked 25 minutes total, on 375 for 7 min, convection 365 for 7 min, and back to bake 375 11 min. They were perfectly done. I had about 3-4 berries per muffin, they fit fine. Use med or lge egg, Extra Large makes too much. Then, I increased the topping a bit with all ingredients to have about 1 tbsp per muffin! One additional modification I made for personal preference was freshly ground cinnamon (sold in a spice bottle w/ grinder on it by Alesi) Yummy again. This will become a holiday favorite around here. Great for Easter, and July 4th, Fiesta, wherever you want some color at brunch... Do prepare the topping ahead and pop it in the fridge for quick use before topping and popping in oven.

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