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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BABYCAKESAZ

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Reviewed: Sep. 20, 2009

Very tasty! I substituted Sucanat for the white sugar, and creamed butter for the oil. I also skipped the topping -- they're still awesome. I disagree with others who said there was too much apple. I think it's just right!

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samann1121

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Reviewed: Sep. 18, 2009

Easy recipe and tastes very good. I really like cinnamon so I doubled that and used buttermilk and only 1 apple chopped very fine b/c I dont like alot of apple chunks. Of course, I didnt fill cups to the top either. I'll use this recipe again.

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sweetdreaming

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Reviewed: Sep. 16, 2009

my muffins turned out amazing! i did make some alterations based on the reviews, such as cutting the ingredients for the topping in half, and making twelve standard muffins rather than 6 jumbo ones. i also veganized it, replacing milk with vanilla soy milk, butter with earth balance margarine, and the egg with half a banana. the banana helps the muffins rise, and gives them a cake-like texture. i have made them twice this way, and both times, my roommates have raved over them. they are crunchy on the outside, but soft and moist inside, which i love! thanks for a great recipe! i can fool all my friends into thinking i am an amazing baker this way =)

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rachelbee20

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Aug. 29, 2009

this recipe was really great! and it smelled really really good in the oven when it was cooking! enjoy :)

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Kate D.

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2009

Just made these used 2tsp cinnamon cause we like the flavor also one apple seemed enough did not want it with to many chunks. This was perfect, will make often got 12 next time will double since I know this will not last.

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Purple

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2009

These were delicious! I used a little more milk. These were moist and had a wonderful apple cinnamon flavor. Didn't do the struesal topping because we ran out of time so we just left them plain, but I can just imagine how much better they would have been had I used it. This will be a keeper in my recipe box.

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MAGGIE35

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: Aug. 21, 2009

These muffins have the basis for excellent taste. 1 apple is plenty, double the cinnamon, and use only 1/4 cup butter for the topping, or else you will have a gooey mess. I also halfed the sugar into white/brown portions.

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Cynthia

Cooking Level: Expert

Home Town: Chateauguay, Quebec, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Aug. 14, 2009

Very good muffins!! Yummie!!

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BakerClan03

Cooking Level: Beginning

Home Town: Sebastian, Florida, USA

Living In: Vero Beach, Florida, USA

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Reviewed: Jul. 29, 2009

Took less than 1 hr in the kitchen to complete 6 jumbo muffins with nice topping. Great texture. My hubby was impressed with it. Look like those muffins sold in Starbucks. Minor changes: 1) 1/2 cup sugar instead of 3/4 cup 2) used 50g margarine instead of butter for the topping 3) added 1/3 cup milk initially...find the dough too dry..added abt 3 tablespn more :)

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JOEY

Cooking Level: Beginning

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Reviewed: Jun. 24, 2009

These muffins were a hit! I made some changes to the topping like mentioned in some of the other reviews. However, I think the next time I make them I will just omitt the topping all together. They also freeze well.

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Mindy in AZ

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Reviewed: Jun. 20, 2009

These were pretty good and easy to make. I omitted the topping, didn't want any extra calories. i also added a cup of oats to make it even healthier... but then the mix got bulky, so i added more milk until it became moist again. I also added 2 tsp cinnamon instead of 1. I added a tsp of vanilla esccence to the wet ingredients. I also halfed the sugar amount between white and brown sugar. This recipe yielded me 15 medium sized cupcakes.

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noha

Cooking Level: Beginning

Home Town: Cairo, Al-Qahirah, Egypt

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Reviewed: Jun. 13, 2009

These were very good! I shredded the apples and added 2 tbsp. of lemon juice to them before I added the apples to the batter. For the topping, I only used brown sugar, light earth balance margarine and old fashion oats. I baked at 375 instead of 400 for about 20 minutes.

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