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I have no doubt at all that this is a great recipe as written. I used fat free sour cream, egg beaters and fat free milk and the muffins came out kinda hockey puck-ish. However after I allowed them to cool they were fine, really good. A little on the chewy side but again that's because I pulled all the fat out. I will make again only with probably real eggs. Thank you!
These were very good muffins. I halved the recipe to make 6 muffins. I followed it to a "T" except for I used 1/2 c. raisins (the halved recipe called for 3/8 c.) The coffee flavor comes through as does the allspice. This will get a recipe card and I'll make them again! Thanks!
This recipe deserves more than 5 stars, just for the heavenly scent while baking. They were moist and very flavorful. Loved the coffee flavor throughout. Similar to a coffee cake I make, but this was so much easier. Thanks for sharing, these were heavenly! Will definitely make them again as they were eaten up in one day. My family has a new muffin they will be requesting I'm sure. With all the oooo's and awwwwhs and the fact that they are healthy as well. Made for Recipe Swap #7 ~V
Yummy! I used light sour cream and whole wheat pastry flour to make a healthy muffin a little healthier. They smell wonderful and taste great! Definitely a muffin, not a sweet cupcake. Would suggest checking at 15 minutes, 20 was a bit too long for mine. Thanks for sharing the recipe!
These muffins are DELCIOUS!!! The coffee flavor was throughout the whole muffin and with the added spices, it made this muffin heaven! I made a couple of subs in this recipe:light sour cream,skim milk and 1/2 cup of whole wheat flour. With these changes, they tasted delicous and made it healthier than it already was! Thanks for the recipe Michelle Berteig!