Reviewed: Oct. 4, 2010

My daughter (16) made these muffins yesterday. They are the best apple muffins I have ever had!! Yummy & moist!

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Cooking Level: Intermediate

Reviewed: Sep. 24, 2010

Yum! I added just a little more milk (about 1/2 of the 1/3 cup). I also only used sugar/brown sugar/cinnamon for the topping. Awesome muffins. I'll be making these again and again.

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RachelS

Reviewed: Sep. 13, 2010

Everyone is right about the stiffness of the original recipe and the excess of apples. This is what I did: 1 1/4 cups flour, 1/2 cup brown sugar, 1/3 cup white sugar, 1/2 t. salt, 2 t. baking powder, 1 1/2 t. cinnamon, 1/3 c. "Sarah's Applesauce", 1 egg, 1/2 cup milk, 1 apple- peeled, cored, and chopped. I also filled 12 muffins cups 2/3 of the way full. I chose not to use the topping, to save calories, and everyone loved them! And, if you bake them for about 16 to 17 minutes, they will be much more moist.

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Reviewer:

chelsea

Reviewed: Sep. 12, 2010

These muffins are really good!! I love them!! I usually make them with a sugar alternative- Splenda, they are good with that but one time I was out of Splenda so I used sugar and they became addictive!!!!!!!!

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nocnurse321

Cooking Level: Intermediate

Reviewed: Aug. 28, 2010

these are good. One thing I noticed that you need to cut the apples into really small pieces. This also makes a good coffee cake.

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mommy4life

Reviewed: Aug. 25, 2010

As the recipe is made it's a gooey hard mess. I had to add 2/3 cup milk and a bit more to make it loose enough to stir. I then added 1/2 cup walnuts and raisins which made the muffins incredible!

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sill

Reviewed: Aug. 12, 2010

Very tasty! I modified ingredients a little for my allergic child but they still turned out great! Would recommend this recipe to friends!

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HRDMAMA

Reviewed: Aug. 11, 2010

My family loved these! I doubled the recipe and got 3 dozen out of them! WOW! I made my apple chunks big and when you hit one in a bite it was melt in your mouth delicious. I had absolutely no problems with over flowing but of course I didn't completely fill the cups either, filled them about 2/3-3/4 way full. With the topping the cups were full however. I also used silicone muffin "tins" and only had to bake them for only about 17 minutes at 400. I took the advice of others and severely cut the butter in the topping (I think perhaps this is what makes the big mess), for a double batch I only used 6 tablespoons butter (which amounts to about 1/4 plus 1/8 of a cup). I also used half brown and half white sugar for both the topping and for the muffins. I took someones suggestion and used half unsweetened applesauce and half oil to cut down on the fat factor a little. They did turn out a little flat but that is ok, we like heavier muffins here and these were delicious! Excellent way to use excess apples! Yum!!!

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MesaMa

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Aug. 10, 2010

These muffins are SO good!! even without the adding the topping the top of the muffins still have a nice crunchy texture. my family really enjoyed them and they were gone in no time. will be making them again for sure :)

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