Reviewed: Jan. 5, 2009

If you are hungry for custard coffee cakes, make these! They literally taste like custard because of the pudding, egg, and so much milk! They would be much tastier if the batter was more like a cake batter. I found the "cupcake" itself was heavy and thick even as uncooked batter. I wouldn't make these again. Nothing like what I thought!

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Reviewer:

tkuzo

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2008

These are wonderful! They are very moist and delicious! A new favorite!

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Reviewer:

eventingqh

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Reviewed: Oct. 12, 2008

YUM! Definitely use the cupcake liners. Mine were hard to get out in one piece even though I sprayed my non-stick pan.

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Reviewer:

CASTOUT

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

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Reviewed: Nov. 2, 2007

These are probably the best muffins I've ever had. However, they're not the best looking. I'm going to work on the presentation part, as the brown sugar topping has a tendency to run off the top while baking if you fill the cups too full. This is definitely a keeper.

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