Reviewed: Mar. 29, 2012

Not really much flavor. I found it doughy and really only enjoyed the muffin top with sprinkled sugar. I will keep looking...

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ptownjj

Cooking Level: Intermediate

Reviewed: Mar. 26, 2012

Great! I froze them and they turned out fine as well.

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zimmerle

Cooking Level: Intermediate

Living In: Mason City, Iowa, USA

Reviewed: Jan. 5, 2012

Yummy Yummy!I couldn't keep them in the house long enough to get cool. Great way to use the abundance of raspberreis from our garden.

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basset

Reviewed: Dec. 17, 2011

I was on the list to cover breakfast for a weekend away with some friends and I gathered all the ingredients for this recipe and got to the place only to find they didn't have muffin tins...so I made this into a coffee cake and it was delicious!! You just need to add some time to the cooking, but amazing!

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becky

Cooking Level: Intermediate

Reviewed: Nov. 17, 2011

These are delicious but I wish I would have added a bit of sugar to the fresh raspberries I added, they were tart and so the muffins didn't taste as sweet as I would like.

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Kacy McMullin

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Reviewed: Oct. 27, 2011

I used half whole wheat flour and threw in a cup of frozen blueberries, along with the cup of frozen raspberries, and made it in a loaf pan (loaf baked in 40 minutes). It's delicious! If you like very sweet baked goods, this isn't for you. It's not overly sweet. I think it's ideal, though, and I recommend adding some blueberries, too, if you have them.

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lilyorchid

Reviewed: Oct. 23, 2011

Try substituting vanilla yogurt for the sour cream and you will never go back to sour cream again.

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spat

Cooking Level: Intermediate

Reviewed: Oct. 2, 2011

not a muffin! very, very thick batter is better poured into a pan as a coffeecake.

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Becky

Reviewed: Sep. 28, 2011

The flavor of these muffins was delicious. I left out the cinnamon, as I didn't think it complemented the raspberry flavors. I also left out the oatmeal in the topping, and it turned out very good. I always have trouble with muffins rising, it seems, and these didn't really either. I even have new baking soda and baking powder--fresh, so that shouldn't be the problem. They barely rose to the tops of the muffin papers, but were very good anyway. Just would like to have those nice "muffin tops". I gave this recipe 4 stars because of the oatmeal and cinnamon, which I didn't think sounded good. But without them, they almost rated 5 stars--just not quite.

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Cookiewoman

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Sep. 25, 2011

I didn't have any fresh raspberries, so I used raspberry preserves instead. It made the cakey bit a nice reddish shade, and was just sweet enough. On the downside, my streusel ended up a bit too salty. Fun to bake!

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