Posted by: zx6karen on: May 3, 2010
1 | Flourchild
May 3, 2010 at 9:34 am
These sound so incredibly good to me. I love pear, cranberry and gingersnaps are yummy! I will be baking this week for sure!
2 | Flourchild
May 3, 2010 at 3:27 pm
OOPs sorry I got the wrong recipe! SO the muffins we are making are the Orange Blueberry with Pecan crumble..they look good too!!
3 | Nina
May 3, 2010 at 6:10 pm
Maybe I shall substitute with strawberries because I don’t really have time to get blueberries from the store, but I shall see! It might just turn into a strawberry muffin with sugar as a topping!
4 | Margot
May 3, 2010 at 8:12 pm
I loved the pear/cranberry ones when we made them. These ones also sound excellent. Basically anything with a crumble topping sounds good to me.
5 | zx6karen
May 3, 2010 at 8:20 pm
What a great idea! I might make strawberry ones too!
6 | Baking is my Zen
May 3, 2010 at 9:25 pm
I made these tonight. The pecan crumble makes the muffin a ‘suppa star’!
The baked muffin was a little dry. I know not to overmix the batter…maybe it was over baked.
My changes: I used lemon zest instead of orange zest and I used frozen blueberries.
I may redo to see if the muffin batter is a keeper or not. The topping definitely is.
7 | Flourchild
May 4, 2010 at 3:31 pm
We have used this muffin base for other muffins we have made with SMS and I remember them being heavy and dry.
8 | Flourchild
May 4, 2010 at 3:33 pm
We made the Pear Cranberry Muffins with Gingersnap Crumble before…they were dry but the topping was wonderful.
9 | Baking is my Zen
May 4, 2010 at 4:22 pm
Thanks for your comments.
10 | karen
May 4, 2010 at 8:57 pm
The first time i made these was the peach muffins back in Aug. and after reading the P&Q at that time i used more cream/milk. I’m going to do that again this time.
11 | Gloria
May 4, 2010 at 11:22 pm
I made the strawberry muffins with lemon and rosemary about a month ago because I had some extra strawberries to use up. They didn’t work out so well. Very dense. Very doughy. I think I’m going to cut back the flour and increase the milk.
12 | Katie
May 5, 2010 at 3:08 am
Do you think they’d be freezable? I have an event on the 15th I’d like to use these for.
13 | Flourchild
May 5, 2010 at 7:28 pm
I think adding more liquid is a great idea.
14 | Katie
May 6, 2010 at 2:59 am
I might use some orange juice…
15 | Indecisive Baker
May 6, 2010 at 8:12 am
So the general consensus is to add more liquid? I’ll give er a go!
16 | Flourchild
May 7, 2010 at 8:17 am
I freeze muffins now and again and they seem fine.
17 | Jeannette
May 7, 2010 at 1:25 pm
I added 1/4 of OJ to the milk/cream and used a very large orange to zest. Honestly to me, this muffin base isn’t worth nipping and tucking anymore. I am exasperated and these muffins are still heavy. A biiiit moister, but then again I baked them for 8 mins less than written.
I hope you all have better luck.
18 | Jeannette
May 7, 2010 at 1:26 pm
I forgot to note that FRESH blueberries are the way to go (used frozen and they don’t have that punch of flavor) and the orange flavor really shines.
19 | Melissa
May 7, 2010 at 10:43 pm
I made these to go with dinner tonight. I considered leaving off the crumble topping to make them a little healthier, but decided to just go for it. Possibly one of my best decisions ever. My muffins were a little dry and a little heavy like everyone else’s, but that crumble topping made it all worth while!!
And I agree with Jeannette about the blueberries. Our grocery store was out of fresh blueberries (they’re always out of something), and I couldn’t really taste the frozen ones I used instead.
20 | hotovenwarmheart
May 8, 2010 at 5:22 am
Hope everyone is having a wonderful start to their weekend- I’m so excited to see how each of your muffins turned out tomorrow!
I hope you guys don’t mind, but I was actually hoping for some feedback/suggestions regarding a recipe that’s coming up in 2 weeks: the Coconut Custard Pie. I’m making it for Mother’s Day (coconut is my mom’s FAVORITE), and I would really love to use the mini (4″) tart pans I just got my hands on (they’ve been on my wish list forever). I get all worked up and nervous about baking times and determining when things are done, and I wasn’t sure if they’d take significantly less time in the oven for the crust to brown/custard to set. Are there any tell tale signs a custard pie is done? Any advice or ideas? I’d really appreciate your help, as I (of course) want my mom’s Mother’s Day sweet treat to be delicious (and perfectly baked)! If I can’t figure it out, I’ll just make the full pie. Has anyone tried this recipe yet?
Thanks so much for your time SMSters… I really appreciate it!
P.S.- Just wanted to mention, it's SO wonderful to be back. I missed you all very much! Hope to hear from you soon (either here or on my blog)!
21 | rebecca
May 8, 2010 at 11:44 am
Thanks for all the feedback that you guys have provided about the dryness. After reading everyone’s comment, I added 4 Tablespoons of butter and 1/2 cup of orange juice (I wanted more orange flavor- you could use milk instead.) That seemed to help the moist factor. I absolutely love the crumble topping and feel that it raises the muffin a notch.
22 | rebecca
May 8, 2010 at 11:45 am
I forgot to add that I made 18 muffins (not 12) and baked them for 25 minutes.
23 | rebecca
May 8, 2010 at 12:40 pm
And I upped the blueberries to 1 2/3 cup.
24 | Ruby
May 8, 2010 at 12:59 pm
Hi Joy! I think that any recipe, if made into mini versions, always ends up taking less time than the full version. The custard pie needs to be baked for about an hour, so I would begin checking at about 30-35 minutes in. The custard in the pies should be firm and not jiggle in the middle- that’s how you can tell it’s done. I hope that helps!
25 | Alma Stahl
May 28, 2010 at 10:16 pm
Very great read! Really..
26 | Santiago Ortega
May 31, 2010 at 3:22 pm
If only I had a buck for every time I came to sweetmelissasundays.wordpress.com… Superb post!
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