By miss gracie on January 14, 2003
Photo by WiGal
Photo by WiGal
"This is my all time favorite muffin recipe which I adapted to mimic the Ollieberry and Cream Muffins available at Linn's Resturant in Cambria, CA. You can use any type of berry, fresh or frozen. For the freshest possible muffins, I usually mix the dry ingredients together the night before and finish completing the recipe in the morning when I get up. The muffins do stay moist and tender, however, if you choose to bake them in advance. For a streusel coffee cake, double the recipe and bake it in a 9" by 13" pan until the center pops back when poked."
Serving Size: 1 (91 g)
Servings Per Recipe: 12
"Wonderful!!! Really wonderful. I made a couple of modifications, but nothing major. First, I spread the batter into an 8" square pan. Pressed the raspberries on top, then spread the sour cream over (not sure why you say to leave out the sourcream if you make a coffee-cake, Gracie, but you should keep it!). I toasted a mixture of pecans and almonds for the nuts. Everything else the same, spread the topping over, baked. It had to bake for about 10 minutes longer than the time specified. AWESOME!!! The sour cream really goes well with the raspberries - I really had my doubts. Usually in a recipe like this you mix sour cream and some powdered sugar, so I was a bit sceptical, but this was FANTASTIC! Husband loved it, too! Perfect weekend treat. Thanks so much!"
"Very nice! I liked the sour cream. I chose to sub in oatmeal for the nuts due to guest's nut allergy. I left off the glaze. These are very sweet. Next time I would omit the lemon zest in the topping-- for us the lemon over powered the raspberry. Thanks for posting, Gracie."
"Even without the glaze they were fabulous! I especially loved them!"
"Great recipe! Everyone who tried them loved them. In place of the glaze, I put a little more sugar in the muffins. I also made 6 jumbo muffins instead of 12 regular."
"Made them as muffins and they were excellent. I looked at them after 20 minutes but couldn't tell if they were done. I ended up with 23 minutes...and luckily they were fine. "
"I have to agree with the other reviewers- these are excellent! I followed PetitFour's lead and made it in a 8x8 pan and did include the sour cream. I also left off the glaze because I am trying to pass this off as breakfast fare and they're plenty sweet without. Great sweet, moist and tender cake and the sour cream layer adds a great creamy tang! Since the butter is supposed to be melted I substitued part of it with vegetable oil, which I often do and that worked just fine. The lemon zest added a great flavor. I was a little concerned about the large quanity of cinnamon being overwhelming but it just added a very nice not-too-subtle (but definitely not overwhelming!- just about perfect) cinnamon flavor. Thanks for posting, these are YUMMY."
"Excellent muffins! The amount of butter was a bit scary but I reduced it slightly without any problems. Also, I found them sweet enough without the glaze so I left it off. Just made them last night and there are only five left!!"