Reviewed: May 17, 2012

Very flavorful muffins! Added a tbsp of cinnamon to the batter. Only complaint is that there is way too much batter for only one 12 slot tray. Next time I'll fill them 3/4 full and use two trays.

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Reviewer:

slg

Reviewed: May 10, 2012

I didn't have buttermilk, so I used sour cream, and also used 2 large empire apples (about 2.5 cups). They were delicious. Like other reviewers had said, the flavor of the plain muffin isn't all that strong... next time I will add cinnamon or nutmeg to the apples as others mentioned. I made mini muffins and had approx. 4 dozen out of one batch. More like an apple streusel, not pie, but still great. Will definitely make these again!

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Reviewer:

JETS

Cooking Level: Intermediate

Reviewed: Apr. 29, 2012

These were so easy to make. A Sunday afternoon is perfect time to make these. I did substitute 1/2 cup of white sugar for the 1 and 1/2 cup of brown sugar. Might want to cook at 370 for the same amount of cook time though. They did come out quit brown. FYI, my cooking tins made 17 muffins. They were smaller than 1 cup. This recipe is outstanding, I will be making this again and AGAIN!

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Reviewer:

KellTell

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Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

Reviewed: Apr. 24, 2012

Delicious. Didn't change a thing, except I doubled the recipe and made 18 jumbo muffins :) The only thing I might try in the future is making a more substantial streusel topping with bigger "chunks."

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Reviewer:

KitchenWitch

Cooking Level: Intermediate

Home Town: Estacada, Oregon, USA

Living In: Eagle Creek, Oregon, USA

Reviewed: Apr. 17, 2012

Didn't try the muffin recipe, but the topping was delicious! I added it to some store bought high fiber apple muffins that no one in my family would eat, and suddenly everyone wanted a muffin!...and got some extra fiber :)

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Reviewer:

Cooky Mama

Reviewed: Apr. 14, 2012

Not crazy about these. I made them per the recipe except that I ran out of brown sugar so had to use half white and half brown in the topping. I may try them again, using half white and half brown sugar in the batter, plus vanilla.

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Reviewer:

Thisni Caza

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

Reviewed: Mar. 17, 2012

these are just right with wheat flour - the muffin ends up not too sweet, which balances out the sweetness of the streusel topping.

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Reviewer:

musicelliety

Reviewed: Mar. 7, 2012

I made these and brought them to work and they were gone in seconds!

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Reviewer:

bcatalonilim

Reviewed: Feb. 26, 2012

These were just SO good! I made them in a large muffin pan without liners and filled them 3/4 full. I got six beautiful muffins that were absolutely delicious. They were even better the next day when I took them to work for friends. Definitely a keeper!

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Reviewer:

Dorothy2011

Cooking Level: Intermediate

Home Town: Newbury Park, California, USA

Living In: Denison, Texas, USA

Reviewed: Feb. 21, 2012

OMG best muffins EVER! They are so moist and sweet and delicious wihtout being too over-bearing. Absolute perfection! Made them for work and everyone wants me to make more! lol

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