Excellent recipe! Really yummy, easy, comparatively healthy if you consider each muffin (24) contains just over 1 tsp sugar & 1 tsp butter. The reviews have to consider the differences in apples: moisture and sweetness and taste. I used baking apples from our trees. These had been pre-cooked with a little cinnamon and frozen. So I measured exactly 1-1/2 cups thawed. I also added a dash of nutmeg to the batter. Followed suggestion of 1/2 c brown sugar, 1/2 c white sugar. I got 24 muffins, exactly the size of reg muffin cups (no muffin tops). The recipe was EASY to make. Put the butter, sugar, eggs, vanilla and apples in a food processor. Pulse. Add dry ingredients. Scoop into paper-lined muffin cups, use the food processor to mix toppings into fine crumbs. The topping was exactly the right amount for 24 small muffins. You can reduce amount of butter by using 50% unsweetened applesauce, pears or bananas. I've tried these with Graham flour (fantastic!) and oat flour.

Reviewed On: Apr. 3, 2009