Reviewed: Apr. 5, 2001

This muffin is the best! The cream cheese/jam filling is to die for. (note - only use 1/2 tablespoon cream cheese for each muffin).

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12 users found this review helpful

Reviewer:

ASHLEY STAY

Reviewed: Aug. 1, 2001

Yummmmmmmy!!!! That sums it up! I got this recipe from a friend and thought I would try it out! The kids love these muffins!!!!!!!!!!! They are totally scrumptious! A little tedious to make, but well worth the time and effort. Next time, I am using muffin liners as they are a bit messy to get out of the pan without!!

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18 users found this review helpful

Reviewer:

MIXEDNUTS

Reviewed: Dec. 6, 2001

Easy, not too sweet, Excellent for Breakfast or Snacks or Desert, My Husband loves them.

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3 users found this review helpful

Reviewer:

WKNIGCLO

Reviewed: Oct. 31, 2005

I'm so sorry !!! There is only a 5 star limit !!! 10**********'s

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6 users found this review helpful

Reviewer:

EDTAMMYERS2

Cooking Level: Expert

Living In: Marathon, New York, USA

Reviewed: Oct. 30, 2006

These are good. I omitted the lemon zest and increased the vanilla. Worked out wonderfully.

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4 users found this review helpful

Reviewer:

Stacy C.

Cooking Level: Intermediate

Living In: Monticello, Iowa, USA

Reviewed: Mar. 27, 2007

So good with some changes. As writen, theyre not sweet enough. For the cream cheese filling, use 1/2 cup confectioners sugar instead of 1/4. For the muffin batter add 1/4 cup granulated sugar (in additition to the original 1/2 cup brown sugar). Also use 1/2 cup butter instead of 1/3. With these changes, its a perfect muffin. Tip: dont be shy with the cream cheese/jam filling. Lots is good!

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45 users found this review helpful

Reviewer:

ashleynicole

Cooking Level: Intermediate

Living In: Provo, Utah, USA

Reviewed: Aug. 11, 2008

These muffins were perfect! I took them on a camping trip and everyone loved them. I also liked that they weren't too sweet but just right. I will definitely make these again.

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1 user found this review helpful