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 white 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. 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...