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!
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I used 1 1/2 cups whole wheat flour instead of white flour. I added 1/2 tsp vanilla extract. ...
