Reviewed: Feb. 20, 2012

These are hands-down, absolutely, positively, without-a-doubt the BEST MUFFINS I HAVE EVER HAD IN MY ENTIRE LIFE. I cannot believe how freaking delicious these muffins really are. I did not change a single thing about this recipe (although I do use unbleached whole-wheat flour), and they came out absolutely perfect. In fact, I ended up with 28 muffins and I don't think I'll have a problem getting rid of them because they're so absolutely scrumptious. The texture is lovely, they are moist, fluffy and they are not too heavy. Next time, I will use a granny smith apple to add a bit more tang. So fantastic, thank you for sharing this recipe! Edit: I made these muffins again and I used a granny smith apple. My GOD, they are simply amazing. This time around, I whipped up some crumble topping for them and it was exactly what they needed. I am bringing these to a picnic tomorrow and I know my friends will be NUTS for them!

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Reviewer:

OwlCat

Reviewed: Jan. 9, 2012

As was stated by others, this is a wonderful batter for almost anything you'd like to add! I freestyled with nuts/seeds and dried fruit (I used sunflower seeds, dried cranberries and raisins) and it still turned out wonderfully. The fresh apple is an ingredient I wouldn't pass on. They were so wonderful I had to hide some in the freezer. Thank you!

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Reviewer:

FashionDayLee

Reviewed: Jan. 2, 2012

These muffins are excellent! I had a bunch of dried figs to use up from Christmas - the muffins are really moist and yummy. This recipe is a keeper!

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Reviewer:

pixie2310

Reviewed: Dec. 30, 2011

These are really yummy. I use cranberries, appled and dates, and I only put in a few walnuts. I actually filled the muffin tins and still ended up with 24 muffins! Next time I am going to take another reviewer's suggestion and use applesauce instead of butter....highly recommend!

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Reviewer:

ccole1973

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

Reviewed: Dec. 19, 2011

These muffins were awesome! It made exactly two dozen and even though everyone was already super stuffed from dinner there were only 6 left at the end of the night, and there were only 5 of us. I used almonds instead of hazelnuts. They work just as well and are much less expensive. I would suggest using a slap chop or a food processor to chop the cranberries. they will try to get away from you. overall, A+ recipe!!

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Reviewer:

Roni Dollface

Cooking Level: Expert

Home Town: Vicksburg, Mississippi, USA

Living In: Cleveland, Mississippi, USA

Reviewed: Nov. 26, 2011

This Autum Muffin is a wonderful receipe! The only change I did was the nuts, I didn't have any hazel nuts I only had pecans, the muffins turned out great!! This recipe is a keeper!!

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Reviewer:

lokelani81

Cooking Level: Intermediate

Living In: Hilo, Hawaii, USA

Reviewed: Nov. 3, 2011

Delicious! Made per recipe, and was glad I went with original ingredients. This is autumn in a muffin! Nice to know other ingrdients work as well, but I wanted something for cold mornings in the fall, and this combo of flavors did the trick! It's worth making at least once with no subs if you can manage it.

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Reviewer:

Weatherdiva

Cooking Level: Intermediate

Home Town: Waxahachie, Texas, USA

Reviewed: Oct. 30, 2011

These are very good and Yummy :) But the only thing is that my muffins don't seem to raise and brown. Other then that, amazing!! :)

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Reviewer:

ssteele18

Reviewed: Oct. 25, 2011

I was very pleasantly surprised by the taste of these muffins. I subbed dates for figs and added raisins instead of nuts. I also halved the recipe which gave me 13 muffins baked in silicone muffin cups, and sprinkled raw sugar on top before baking to give them a nice crunch. The flavors in the muffin are very well balanced with the perfect amount of spices. Definitely a keeper recipe and the perfect autumn treat!

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