Thank you! Very light, fluffy, moist and yummy! Good for dessert but light enough for breakfast too! I tested out a half batch which made 6 ice cream cone cupcakes and 8 regular cupcakes. I substituted smart balance for half the butter, whole wheat for half the flour, and doubled the cocoa. I think it could use more cocoa still. DH would rather not have the cinnamon, so I may leave that out next time.

Reviewed On: Feb. 8, 2012

Needed to make this milk free, so I swapped almond milk for the milk, and smart balance for the butter. I made 1/2 recipe of the topping and it was a perfect amount. Also pressed in a few more blueberries (frozen) here and there (maybe another 1/3 cup). Made 12 smaller muffins (not over flowing, filled 3/4 way). Vanilla might be a nice addition, and I will cut down on sugar a bit next time since the almond milk was sweetened. Very moist muffins with a crunchy top that browned nicely in my silicone molds after ~25min. Thank you!

Reviewed On: Jul. 22, 2010

Even though I doubled the spice for this recipe, the base recipe is terriffic! We used it to make gingerbread houses as well as cutout cookies. They don't need chilling, crisp up nicely (we rolled to 1/8"), did not spread, and taste yummy! Thank you Bradi9! You made our annual tradition even better!

Reviewed On: Dec. 8, 2009