I would give this 5 stars but since I could not resist changing some things I have to give it four. I read some reviews that said they were bland and I noticed that there wasn't actually any cinnamon IN the muffin. Therefore, I added a heavy teaspoon of cinnamon to the batter and used heavy 1/2 teaspoons of nutmeg and allspice. I increased the sugar slightly and added 2 tablespoons of brown sugar. I also added a teaspoon of vanilla to the batter. I did not do the cinnamon sugar topping, instead I made a vanilla (cinnamon roll type)glaze and drizzled it over the muffins after they cooled for a few minutes. These changes made them pretty sweet, but the kids loved them and thought they tasted a lot like cinnamon rolls.

Delicious! I took advice of other reviewers and subbed part of the white sugar with brown, and added some cinnamon to the flour mixture. I tried both "topping" methods-- dipping vs. brushing/dusting-- and found dipping worked much better. I also added a walnut topping to half of my muffins before baking, and they went first. Next time I will add crushed walnuts to the mixture instead of as a topping. Great recipe-- and thanks for the tips!

These were wonderful! I dipped the tops in the melted butter then rolled them in cinnamon sugar instead of just sprinkling. My four-year-old daughter said "Mama, these are soooo good"!

Simple & Sweet! I made 12 medium muffins rather than mini ones,using splenda, whole wheat flour, and egg beaters. They were easy to make and turned out great.

I found the original recipe rather bland. I changed it a bit and added a few ingredients. It is now a favorite! I added; 2 tablespoon brown sugar 1 teaspoon cinnamon 1 teaspoon vanilla 1/4 cup sour cream 1/4 cup cinnamon chips I replaced margarine with 1/3 cup canola oil While warm I brushed the tops with melted butter and dipped them in a bowl of cinnamon sugar, then let them cool. They are delicious!

Muffins were okay. I didn't have any allspice or nutmeg so I used just cinnamon. I used a struesel topping as well, tablespoon each of flour and sugar and half a teaspoon of cinnamon. I put it on top before baking and didn't use the cinnamon sugar margine dip after. It was pretty tasty. A little bland but perhaps because I didn't use the other spices.

I used 1 1/2 cups whole wheat flour instead of white flour. I added 1/2 tsp vanilla extract. Also, I was out of allspice, so I used cinnamon in place of it (after many had suggested putting cinnamon in the muffin). I actually really liked the cinnamon flavor inside the muffin, but still want to try the allspice. I used 3/4 tsp nutmeg like other reviewers had suggested, but found it was too overpowering; next time I will try it with the 1/2 tsp. In place of the 1/2 cup white sugar, I used 6 TBS white and 2 brown, which I felt complemented the spices better. For the topping, I found that the recipe calls for enough butter, but I had to double the sugar/cinnamon mixture. I used brown sugar instead of white. I dipped half (12) of the muffin tops in butter first, and then rolled them in the sugar/cinnamon. I tried to dip one at a time in butter and then immediately into the dry ingredients, but found it soaked them to the point of losing good presentation; when the butter sat a little longer, the sugar/cinnamon maintained its crunchy look. All in all it was a good recipe that I will definitely make again, but I will stick to the original spice amounts!

I didn't use Nutmeg, but I added some apple pie filling in the middle of the muffins. They were perfect!

These turned out okay...a little plain. I substituted 3 TBSP. of white sugar with brown sugar and increased the nutmeg to 3/4 tsp.

This was such an easy recipe! I did add about 2 tbsp brown sugar, 1 tsp vanilla, and a little heavier on the nutmeg and allspice. Also, in a second batch added raisins. The raisins gave the muffin a great added texture and natural sweetness. Next time I will use half wheat flour. A new favorite for my kids!