This was an amazing muffin - my husband and coworkers snatched them all up so fast! The things I did were: mixed the cream cheese with other ingredients while the cheese was still cold. this came out very lumpy but well mixed. I then put this into another bowl and kept it in the fridge while I made the other two layers. Important b/c my kitchen was getting warm and it would have been soupy if I kept it out. Then mixed the topping, used walnuts and brown sugar b/c that's what I had - amazing!! Nothing special for the muffin batter except I used my kitchenaid and the paddle attachment, mixed until just incorporated then stopped it and finished with a hand spatula, do not want to overmix! I also ran out of AP flour and used bread flour, it came out fine! Used Vegetable oil instead of Olive oil (I only had EVOO). In addition I took some others' advice and added more spices. Maybe 1/2 tsp of pumpkin pie spice, then an extra dash of nutmeg and cloves, sooo good!! I used an ice cream scoop about half full and the muffin batter perfectly half-filled 24 muffin cups, then used my fingers to make a small indent in each. used my melon baller to put a dab of the cream cheese mixture in the middle of each and then sprinkled with the topping. They came out perfect and amazing in 20minutes!! Will definitely make again. thank you!! A new fall favorite.

Reviewed On: Oct. 3, 2011

I made this for a Cinco de Mayo party and it was a huge hit! I had my DH try it before we left to make sure it was okay and he almost wouldn't let me take it he liked them so much. I used low fat crescent rolls, low fat cream cheese and regular vanilla extract. I also just brushed the top crescent rolls with a little soft butter and sprinkled the cinnamon sugar on top - so amazing good, definitely didn't need the full 1/2 cup of butter for the top! I maybe used 2 Tbsp. I also omitted the honey as it definitely didn't need it!! Fantastic recipe and it throws together so fast!! Thanks for sharing, I will definitely be making this a regular recipe for our house!

Reviewed On: May 9, 2010

This recipe is amazing. I used bread flour because I had more of that than AP on hand - the dough came out of the bread machine so fluffy and light, I divided it in half and made half as directed, spread about a tablespoon of butter over the rollec out dough and using a pizza cutter, cut into 8 wedges and rolled up - these came out so fluffy and delicious my guests couldn't believe I made them! Then the other half I rolled into small balls and put three in a muffin tin each to make clover rolls. We ate so many for dinner last night I had to make a fresh batch this morning for Easter brunch - not a problem though because they are sooo easy. And I can imagine when I have more time playing with the dough to do all kinds of fun recipes for appetizers, dessert etc. Oh and as a side note, I almost ran out of yeast for the second batch so I only had about 2tsp, maybe less, but they are still rising okay - maybe not quite as much or as fast as with the full amount of yeast so I recommend at least 2 and quarter tsp.

Reviewed On: Apr. 4, 2010