YUM! My family loves this(as do I). I didn't do much to it to change it. I only added a little bit of all-spice & nutmeg, and a little more then what the recipe called for in apples- only because I have 2- 5 gallons buckets of apples. The topping is perfect- tasty & crunchy! I made 12 muffins, with the remaining batter I made a loaf of bread, it was kind of thin, so maybe more like coffee cake? Anyway, that was delicious as well.

These muffins were so easy and yummy. I added maple glaze on the top of the muffin after it cooled. Next time I make them I will probably use more cinnamon in topping. I will also add applesauce for moisture and 1/3 butter instead of 1/4.

Pleasantly plump apple muffin, moist, but (gratefully!) not soggy. I prepared these exactly as the recipe directs and would do so again. Nicely spiced, tender, and perfectly laced with apples. Since neither the muffin nor the streusel was overly sweet it was nice to have a real, apple muffin rather than a little apple cake!

As is, this recipe is pretty good for a basic muffin recipe. But it lacks some helpful tips in the instructions, and the ingredient list is typical. So here's how I amped it up. I whisked the melted butter with the sour cream first, before adding the beaten eggs - this adds fluffiness to the batter. Also, you never add beaten eggs directly into warm melted butter alone, or you might get wet scrambled eggs! In recipes like this one, it's also a good idea to toss fruit with a little flour so the pieces won't sink to the bottom of muffins or bread in a glob. To improve the taste, I added vanilla to the wet batter. I left out the cinnamon in favor of an equivalent, combined amount of the following: some allspice in the dry batter, and some cardamom, dried orange peel, and dried lemon peel in the wet. You have to experiment with these spices to find the ratio you like best, but they balance out the flavor of apples (I used granny smith) and also, alone or in combination, of pears. I also never use plain flour for toppings - it just adds more gluten without flavor. I substitute a slightly smaller amount of crushed cinnamon graham crackers, shortbread cookies, or butter cookies, depending on the recipe and my own preferences. This strategy uses up leftovers or stale post-party remains, and generally adds more oomph to my cooking. Hope all these hints and tips help!

These were delicious! I made them with gluten free flour and they were moist and not crumbly at all! I baked them at 375 degrees for about 25 minutes or so. I will definitely make this recipe again!

Incredible!! I used Granny Smith apples for a fabulous flavor, and also added some whole wheat flour.

These were very tasty. I added a little extra spice and in the topping I left out one tablespoon of flour. I loved the topping little bit of crunchiness on the top was nice.

I made these for my daughter's kindergarten class & they were a hit! I used applesauce (2 individual serving cups) instead of diced apples. These are great even w/o the streusel topping.

I'm giving it 5 stars. Mine came out moist and delicious, and the crumble on top was the perfect foil to the texture of the muffin. I had to make 1 creative change, just because I didn't have a whole cup of sour cream... I did 1/2 sour cream and 1/2 cream cheese. Pretty delicious. I agree with some of the reviews that it needed a glaze or something extra. I will probably glaze half for a more desserty muffin, and keep half plain for something more breakfasty.

These muffins were very good. When they were done I added a drizzle of powdered sugar glaze on top. They were very moist and tender. A sure winner.