Reviewed: Sep. 22, 2009

Very moist! SO moist in fact, I had to cover the tops with aluminum foil and cook an extra 10-15 minutes just so the bottoms wouldn't fall apart. I took the suggestions of the other reviewers and added cinnamon and nutmeg to the batter. My strudel topping came out wrong, i think its because I melted the butter before adding so it didn't crumble correctly, no biggie I put some apple butter (also from this site) on top and it was delicious! Will be making these again and definitely using paper cups next time as well.

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EudailyFam

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Reviewed: Sep. 20, 2009

We just made these and Wow are they great. I added cinnamon to the batter as well and used medium size muffin papers. We actually got a total of 18 muffins. Next time I will use the large and fill to the top to make over size muffins. The toppoing is delicious! Becareful not to get it on the sides of your pan (it sticks) My darker muffin tin took less time than my old light coloured one. They actually seem a bit moister in the darker pan.

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Kelly

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Reviewed: Sep. 19, 2009

These muffins are wonderful! I gave it 4 stars because I used some of the changes noted here - I chopped 1 cp apple, shredded 1/2 cp, used 1/2 cp brown and 1/2 cp white sugar, added 1 tsp cinnamon, a pinch of salt and cut back vanilla to 1 tsp. I've made them several times but this time also added about 1/4 cp of chopped pecans and that really made them. They're a definite hit with my new husband.

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Shannon B.

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Reviewed: Sep. 16, 2009

I made this recipe exactly as it was written and these muffins are delicious! My husband said that they are quite possibly the best he's ever had! I may experiment with adding some spice to the muffin batter next time but they are still good just the way they are!

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Jessica

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2009

With the adjustments mentioned of adding nutmeg, cinamon, and vanilla these are great. However, I would NOT reccomend using brown sugar for the strudel! It turns into a sloppy mess and doesn't have as good of flavor as if you use white sugar!

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HappyCook

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Reviewed: Sep. 13, 2009

I have an apple tree and needed to find a good recipe for my abundance of apples - I think I found it here - I've made at least 6 batches so far - I always get raves ! I did follow some of the other reviews suggestions and put cinnamon in the batter and grated the apples - at least 2 full cups! Makes the batter much moister as well muffins - I use the larger muffin pans as well ! They freeze well too !

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Joys from CA

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Reviewed: Sep. 13, 2009

Warning: the batter is VERY Stiff, use two spoons, one to scoop, the other to scrap the batter off the first spoon. They were worth the effort, though I think it could use a bit more kick. I'm thinking I'll try adding some applesauce and a little more cinnamon next time. It's a great recipe though, very versatile to taste I think.

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ErinK

Cooking Level: Expert

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Reviewed: Sep. 12, 2009

This is an instant hit with my husband and for me as well. I listened to everyones changes and used them to get the best muffins ever. Although since I am allergic to eggs I used egg replacer. I used the equivalent of six eggs with the egg replacer, but I did double the recipe. And for cooking them I turned my oven down to 350 as it seemed 375 was over cooking them. But just Delicious over all!!!!

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Arabella Rose

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Reviewed: Sep. 11, 2009

after some modification, these were fantastic! i sub half oil half apple butter for the butter (son has milk allergy), added walnuts, added raisins to half. i also doubled the amount of apple, shredded half and chopped half, then simmered it on the stove with cinnamon and sugar before adding it to the mix. i didn't do the crumb topping b/c i don't know how to make that milk-free, but they were great even without it. really good recipe as is, the changed i made had more to do with personal preference and dietary needs. definately going to give these out during the holidays. thanks for the recipe!

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jen

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Reviewed: Sep. 9, 2009

as everyone else says, after changing to half white and half brown sugar, adding cinnamon, adding ground nutmeg... my family attacked them.

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MelodyG

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

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Reviewed: Sep. 4, 2009

Yummy and with tweaking...these were still good :)Great Recipe...Nattie loved !

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MumToNat

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Reviewed: Sep. 4, 2009

These were good, but mine came out dry. I did take the suggestions of others and use 1/2 c. white sugar and 1/2 c. brown sugar. I also added 1 tsp. cinnamon to the batter. And I added 1 c. chopped apple and 1 c. shredded apple. I would make these again, but I need to play around with the recipe to get a moister muffin.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Aug. 30, 2009

These were really good. We picked apples at the orchard yesterday and needed some new ways to use them. I did use 1/2 white & 1/2 cup brown sugar. I also added 1 teaspoon of cinnamon to the batter. I put them in the oven for 5 minutes, took them back out and then added the crumble. They were perfect.

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mindy

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2009

I thought these were very good. I did add 1/2 tsp cinnamon to the batter and baked the muffins for 25 minutes. I'd make them again.

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Di

Home Town: Long Island, New York, USA

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Reviewed: Aug. 12, 2009

These muffins filled my home with mouth watering aromas while baking. I followed the other reviewers suggestions with some minor changes to the recipe. These were a big hit with my whole family! Will make these again for sure!

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ARATBOR

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Reviewed: Aug. 11, 2009

Very good muffin. Used 2 apples, added 2 tsp cinnamon to the dry ingredients, 2 tablespoon milk, 1/2 cup raisins and sprinkled the batter with sugar/cinnamon mixture. Very yummy.... Made 12 big muffins. Baked for 25 minutes.

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Abigail

Cooking Level: Intermediate

Living In: Lapu-Lapu City, Cebu, Philippines

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Reviewed: Aug. 9, 2009

Delicious!! I made these for a coworkers birthday and they were a hit! I did make a few of the suggested changes to the recipe. I doubled the apples, added 2 tsp cinnamon to dry ingredients, cut the butter to 1/4 cup and added 1/4 cup unsweetened applesauce, used 1/2 c white and 1/2 c brown sugar, and finally I added some of the topping mixture to the middle of the muffins. SO GOOD!!!

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