These were very good after a few changes (thanks everyone for the suggestions!). I used part brown and part white sugar in the muffins to improve the moisture, added some extra sugar to the cream cheese (wished I would've used powdered sugar in that), and added extra cinnamon, some nutmeg, and cloves to the batter. I put a little batter on the bottom of my muffin cups, used a scoop to drop in a large dollop of cream cheese, covered that with the rest of the batter, then finished with the streusel. There was no problem with the cream cheese staying in the center. I also baked them at 350 degrees. I had just enough cheese mixture and topping for 19 muffins, so I made two plain (I obviously got 21 muffins out of this recipe). They rose very high and did not overflow even though the cups were pretty full. They look great and are very moist. I have noticed with pumpkin bread that the flavor improves after a day, so I am interested if these will taste better tomorrow. I shared these and everyone thought they were great. Thanks.
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These were very good after a few changes (thanks everyone for the suggestions!). I used part...