Pretty easy to make, and they turned out great! I didn’t have a crepe pan, so I used a small frying pan and I ended up with WAY more than 8. They do cook really quickly so you have to pay close attention so they don’t burn. They don’t have to be dessert, you could make them for breakfast too, just as long as you don’t put to many sugary toppings on it. We topped them with peanut butter, bananas, melted raw honey, powdered sugar, and a drizzle of chocolate sauce. Absolutely delicious! Great recipe! Thank you so much.
These are ABSOLUTELY delicious, and HUGE. If you’ve been wanting a fluffy, moist, bakery style blueberry muffin, this is exactly what you’ve been looking for. The flavor isn’t solely based in the amount of sugar, so it actually tastes like a legit blueberry muffin, not just a sticky, sugary store-bought one. I used frozen blueberries instead of fresh, and I honestly think they came out better that way, and it gave the batter a nice blue color too. The only thing you have to be careful about is milk, and topping. It doesn’t give an exact milk measurement, it just say 1/3+ cups, so you have to slowly add more in. And if you add too much topping they will cave in and get really oily and sticky, so be fairly moderate with the topping. Other than that there are absolutely no problems with this muffin. They are great.
These are great! I really liked them, they came out nice and fluffy and moist. The chocolate flavor was lacking a bit the first time a made them, but I also used almond extract instead of vanilla because I had ran out of vanilla. The second time I used vanilla and they came out much better. Overall these are great muffins and I will absolutely be making these again.
Loved it! I changed the recipe up a little bit to my liking. Instead of raisins and cranberries I mashed up two bananas and mixed it in. They didn’t harden up as much because of this, but I also didn’t use protein powder (i ran out a little while ago). I think if you use banana you should make sure to have some protein powder because it will absorb a little more of the moisture. Will definitely make again when I get some. I also cut back the honey to 1.5 - 2 tbsp because I didn’t want them to be quite as sweet. These only fill half a 9x13 baking dish so I double it to fill up the whole thing. I topped half of them with chopped walnuts, and the other half with chocolate chips (I didn’t put any chocolate chips inside of them). Will definitely be making these again in the near future.
Great recipe! I made this for my little brother’s birthday. Super rich, fluffy, moist cake. Nice chocolatey flavor. It did come out a little sticky, so it stuck to the cake pans and broke when I tried to take it out, but I was still able to present it very nicely ;). I used melted butter and unsweetened bakers chocolate instead of cocoa powder for half of the frosting because I didn’t have enough cocoa. I liked the version with chocolate better because the one with cocoa came out with little chunks of butter in it, but it still had a very nice smooth texture and chocolatey flavor. Would definitely make again!
Really good muffins! I made them for me and my family and everyone loved them! I followed the other reviews and used 1 cup pumpkin instead of 3/4 cup, and I also made them with half brown/half white sugar, and I found that 12 mins was good instead of 20 if you cooking it at 400. They did stick to the wrappers a little bit, but other than that they were amazing! This is going to be my new thing to bake!
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