Reviewed: Nov. 5, 2009

A pretty good recipe but it does need some tweaking. I did cut down on the sugar because apples are natually sweet. They didn't need 3/4 of a cup especially if you plan on using the topping(I did not). I also added a splash more milk and I was a litle disappointed that the recipe isn't clear about how much apple is needed....2 apples is vague. I also doubled the cinnamon, added a pinch of nutmeg and allspice for a spicier muffin. Overall, pretty good, but use your own tastes to modify the recipe.

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KAYSIEEE

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Reviewed: Nov. 4, 2009

The previous reviews are correct, and if you take heed, this is an excellent recipe! 1. Don't fill muffin tins to top. 2/3 full as usual. 2.) Cut butter back to 1/4 c. for topping. Though it seems like two apples makes the apple:batter ratio inappropriate, it really was spot on! Very flavorful and moist! Just adjust as above. Thanks for the delicious breakfast!

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GINNYANN1

Cooking Level: Expert

Living In: West Bend, Wisconsin, USA

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Reviewed: Nov. 3, 2009

I made these tonight and was disappointed that most of my topping fell off the muffins even after waiting for them to cool. The muffins tasted okay, but would have been better with the topping. Sadly, it was all over the counter instead of ON the muffins.

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ROBSGAL1

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Reviewed: Nov. 3, 2009

i had made an apple pie and had about an apple or two remaining that was already mixed in with cinnamon and sugar so i looked for something to do with the left over apple pie filling and found this recipe. the muffins were really good, just need to use common sense when filling them. i did not add the topping as we really do not care for any toppings, but the muffins still came out great and were delicious!

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xcd822

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Reviewed: Oct. 26, 2009

Yum! These muffins were moist and delicious. Even my mother, who usually doesn't care for muffins, enjoyed them! I didn't make the topping because I thought it would be too sweet for breakfast, and they were good enough without it. Following some of the reviews, I added about two more tablespoons of milk, doubled the cinnamon. I used one large apple instead of two, and cut into big chunks. I also filled the cups 3/4 way, and with the alterations, the recipe made 12 muffins.

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Sophie

Cooking Level: Beginning

Home Town: East Brunswick, New Jersey, USA

Living In: Ithaca, New York, USA

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Reviewed: Oct. 26, 2009

Very good recipe! I followed some of the suggestions and made 12 instead of the 6. Had a bunch of extra streusal topping, but that's okay. These were great!

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Holly T.

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

Great muffin recipe, although I got 18 muffins instead of twelve out of a double batch. Also the topping recipe sounded wacked to me so I used the one from the Apple Streusel Muffin recipe from this site instead. But they were delicious! I could barely stop eating them and all my friends loved them too.

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nostuddedtrees

Cooking Level: Beginning

Home Town: Juneau, Alaska, USA

Living In: Dundee, Angus, Scotland, U.K.

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Reviewed: Oct. 25, 2009

I'm a little taken back by all the reviews on this recipe. I read the last few entries and was somewhat concerned about making them. I doubled the recipe, hoping to make 24; but I ended up with 33. But only because people posted not to fill the muffin tins. The recipe is GREAT, batter is a bit thick, but a spoonful makes a great muffin! I will make them again! The comments for me were totally

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JACQUIELOM

Cooking Level: Beginning

Living In: Mississauga, Ontario, Canada

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Reviewed: Oct. 19, 2009

These came out delicious and my house smelling wonderful. I doubled the recipe and made 3 dozen "normal" sized muffins. I cut the butter amount in half for the crumble topping and just melted the butter before mixing with the other topping ingredients instead of cutting it in.

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AbigailTherese

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Reviewed: Oct. 19, 2009

I made this recipe for my two toddlers for breakfast, so we skipped the crumb topping. Also, we cannot do dairy here, so I subbed apple juice for the milk. I also added 1/2 cup ground flax seed meal. I filled the cups 2/3's full, and the recipe made 12 muffins. They were very small, but delicious and fluffy.

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Megan L

Cooking Level: Intermediate

Home Town: Watkins Glen, New York, USA

Living In: Ithaca, New York, USA

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Reviewed: Oct. 18, 2009

I just baked these muffins, the batter was very thinck but i added about a tablespoon of milk and 3 apples and they looked good.Also I didn't use the topping givin, I just used sugar and cinnamon.Over all they were VERY good, nice and moist.

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bakingbeauty

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Reviewed: Oct. 18, 2009

I agree, the topping is not needed for these moist, sweet muffins. Very nice flavor. I believe the regular recipe would make 12 regular sized muffins. I doubled it to make more for a class snack.

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bfamily

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Reviewed: Oct. 18, 2009

I've baked this several times and have done what others have said (and followed my own logical sense) and used regular muffin tins and only filled them a bit over halfway. I also add a bit of chopped chocolate when I'm feeling fancy or have some leftover from another baking project. I think you could easily reduce the amount of sugar in this - the apple and cinnamon flavours nicely and it shouldn't be too sweet. Oh, and I never make the topping. I think they're fine without.

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Floderten

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Reviewed: Oct. 15, 2009

I decreased the sugar to less than 1/4 cup, increased the milk to 1/2 cup, and used 1/2 cup applesauce in place of the oil. I also used all whole wheat flour, and 1 1/2 chopped apples. I think next time I'd either chop the apples MUCH smaller (like pea-sized) or cut it back to 1 apple; two apples would be too much in any form, in my opinion. It made 11 "regular" sized muffins and they baked in 15 minutes. They turned out really dense, maybe because I used whole wheat flour. The flavor is great. I'll make them again.

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Jodi

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2009

These were a bit too sweet, I would only use 1/2 cup sugar next time. I used 2 parts white flour and 1 part wheat flour. I don't know if that had anything to do with why my batter was so dry, but I had to double the amount of milk I used. I had two big apples, but only used one, trusting the top reviewer's suggestion. Big mistake. Though my apple was big and looked like a lot in the batter, it shrinked and I had almost no apples in my muffins, so next time I'll put two in, as the recipe states. I used a pinch of cinnamon instead of the stated amount, and added a pinch of cloves as well as nutmeg. The reason I give this recipe 5 stars is that it is very forgiving and there is room for pretty much any modification you want to make. It's a great base. I'll definitely be using it again.

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ekatiemo

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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Reviewed: Oct. 13, 2009

pretty good, they rose nicely. also is a good recipe for chocolate chip muffins!

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shana

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2009

I did not care for this.

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Shell

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Reviewed: Sep. 30, 2009

This recipe is identical (except for the use of apples and cinnamon)to one called To Die For Blueberry Muffins. It needs to be made in the 6 cup JUMBO type of pan. No Mess!! Also, I have never sprinkled the topping on because the muffins are sweet enough on their own and cake like. Perfect with coffee or tea!! I am going to try this recipe with 1 apple and 1 cup of blueberries. I know it will be great!

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cjsu9580

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Reviewed: Sep. 24, 2009

Yummy! I made the changes suggested by others, though - more milk, split the sugar so it was half white, half brown sugar, substituted applesauce for oil, and doubled the cinnamon. They were a little dry, but I think I needed to put in more apple. Overall very good, though!

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Brea

Cooking Level: Intermediate

Living In: Lynden, Washington, USA

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Reviewed: Sep. 23, 2009

These were yummy, made the same changes as everyone else, one apple, add a bit more milk, halved the butter in the crumb topping, made 12 instead of 6. Good recipe!

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