There is so much wrong with the directions and measurements. 1. it yields 12 regular muffins, not 6. I suspect it might actually be a recipe for jumbo muffins and she forgot to mention that. 2. two apples made up more than 50% of the batter and was definitely too much so 1 apple is plenty. 3. She states to fill the cups to the top, however if you do, this is what you will end up with: 4 hours of scouring your oven and kitchen floor from all the overflow butter and sugar that leaked out of the oven. Just follow the cardinal rule of muffins/cupcakes: never fill more than 2/3 full and you'll be fine. 4. Do NOT use 1/2 Cup butter for the "sprinkle" topping or you will end up with grainy pasty goo that will never (on planet Earth) sprinkle. I suggest cutting back to 1/4 cup to keep the mixture on the dry side, allowing you to sprinkle it as she suggests. I appreciated the taste she was going for. Trust me, follow these 4 EASY corrections to this recipe and they will come out right!

Reviewed On: Sep. 7, 2008

Incredibly easy and full-flavored cookie! I made a half-recipe and it was just right for our small family. Fluffy and soft with a crispy shell. These cookies get better with age: if you eat one right out of the oven and love it, just wait until you taste it when it's cooled off! Yum!

Reviewed On: Nov. 15, 2007