Reviewed: Feb. 13, 2009

I really enjoyed this recipe. However, i did alter it by using only 1 apple instead of 2, adding 2 eggs instead of 1, adding cranberries and walnuts, using brown sugar instead of white, and adding 1/2 cup of water in addition to the rest of the ingredients. I also read the other reviews written for this recipe and filled the pan 2/3 instead of filling it to the top. I am very satisfied with the outcome and will use this recipe again. Yum!!

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Bernie

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Reviewed: Jan. 4, 2009

This recipe is excellent. I did tweak this recipe after reading other reviews previous to making it and that did help. I did just fill the muffin pan 2/3 full and I did use just 1/4 of butter for the topping however I did add some of my own stuff to the recipe. I added a little more milk for consistency to the batter and instead of adding batter to the topping I added a little of milk...enough just to make a good crumble for the top. The muffins came out wonderful. Great recipe. I'm so glad that I found it.

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Crystal

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Reviewed: Jan. 3, 2009

These muffins were wonderful. I did change around a few things. Once I made the batter and I started to add the apples I realized there was more apples than batter. I decided to reduce to using about 1 1/2 apples instead of the two. I also only used half of the topping that's all you need. I was also able to make 12 muffins and filled the batter half way. These muffins do seem to take longer to make than the estimated time. All in all they were great I just made them today and my boyfriend already had 4!!

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Busy_Bee

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Reviewed: Dec. 26, 2008

These are great. I halfed the recipe so I only had 6 muffins. I didn't put the topping on because I'm going to roll the tops in butter & then dip in the brown sugar, sugar & cinnamon mixture I made. After reading all the reviews I didn't want a mess in my oven & I usually roll other muffins in melted butter & sugar after they are done baking anyway so I thought I'd try it the same way, just using brown sugar, sugar & cinnamon. I didn't add the flour since I wasn't baking the topping in the oven. The muffins rose beautifully & even though I filled the tins almost to the top, there was no mess! I suggest trying adding the topping after they are cooked & cooled to avoid a mess in your oven!

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cookiemama

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Reviewed: Dec. 24, 2008

very good, very sweet

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Deanna

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Reviewed: Dec. 14, 2008

I made four jumbo muffins and four regular size muffins. I haven't tasted them as I cannot have all the sugar, but my son says they're great. I had leftover topping. Next time I will cut back on the apple, and on the butter in the topping like everyone else said. The jumbo muffins did not over flow, even filling them to the top. The smaller ones did, but they just ran into the rest of the cups in the pan. UPDATE: When I first made these, I left them in a foil muffin pan and popped them in the freezer, intending on giving them as a gift. Today when I tried to get them out of the muffin tin, I found the butter had flowed down UNDER the paper cup and they were stuck in the tin. Once they thawed there was butter everywhere. And now I am quickly making something else as a gift!

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blgardner

Cooking Level: Intermediate

Living In: Ossian, Indiana, USA

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Reviewed: Dec. 14, 2008

I followed the other posters suggestions about using less butter for the crumb topping, using less apple, and filling two third full. They turned out great. The topping really makes the muffing, in my opinion. Also, I added raisins to mine and the tastes really go together. I could imagine these with some chopped walnuts in them for a great dessert muffin. This recipe is definitely worth a try if you like apple and cinnamon.

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ggluvbug

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Reviewed: Dec. 7, 2008

I read through the reviews before making these muffins. I'm glad that I did. For my batch, I used only brown sugar and granny smith apples. I have to agree with one reviewer that the taste is rather flat. I wonder if the flavor could be better if I added more cinnamon to the batter. The topping came out excellent though. The muffins came out a dark golden brown and had great texture on the top.

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giginium

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 4, 2008

This was very good. I did adjust the recipe as other reviewers suggested. I used one and a half apples. I did not make the sprinkle topping, I just sprinkled cinnamon and sugar on top. Also, next time I would do 375 degrees instead of 400, because the tops were a little over cooked for my taste.

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Jessica K

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Reviewed: Dec. 3, 2008

Moist and delicious. Tasted like apple crisp, the whole family LOVED these muffins.

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M411CE

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Reviewed: Nov. 30, 2008

Substituted 1/2 cup of flour for 1/2 cup of oatmeat. I also used organic ingredients. Turned out wonderful. Next time, I'll cut apples a little smaller

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stokerswofe

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Reviewed: Nov. 10, 2008

Good recipe, but required major modifications. This recipe makes 12 muffins easily. If you don't want burned stuff on the bottom of the oven, don't fill the muffin cups all the way. I didn't make the topping because I had so much batter already for the muffins. I think next time I'd make a little less or even make two batches of 12 so I could use the crumb topping. Also, unless your apples are small, 1 apple is plenty.

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Shabadeux

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Reviewed: Oct. 30, 2008

These were grease bombs. I halved the measurements on the topping and they still left about a tablespoon of butter in each cup after removing the muffin. The muffin papers were soaked! Also, they didn't come out of their papers very easliy. Probably because all the butter cooked out of them. Not worth the 600 calories, sorry.

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MARMARL

Cooking Level: Intermediate

Living In: Nevada City, California, USA

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Reviewed: Oct. 26, 2008

This recipe does indeed yield 12 medium-sized muffins if you don't overfill the tins. I used half whole wheat flour and also mixed in some flax meal for an extra nutritional punch. To save myself the grief (and potential mess) of the butter-based crumble topping, I just sprinkled their tops with a 1:1 cinnamon sugar mixture and this added interest and texture without the hassle.

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Casey

Cooking Level: Beginning

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Oct. 23, 2008

I read through the reviews that others had written about this recipe and tweaked a few things, and they turned out great! i used part wheat flour and part white, filled the muffin tins up about 3/4 full, and used less better in the topping. I did cut up two whole apples but ended up only using 2/3 of them. They were a little too sweet for my taste, so when I make them again I will cut down the amount of sugar. Very tasty though!

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astacy12

Cooking Level: Intermediate

Home Town: Columbus, Indiana, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 17, 2008

Great recipe. Got 12 regular sized muffins. I might try it with whole wheat next time, since the apples add so much moisture. Really good!

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Luv2Bake

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Oct. 13, 2008

My 2 year old can't get enough of these!

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Dana

Cooking Level: Beginning

Living In: Fillmore, California, USA

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Reviewed: Oct. 1, 2008

I doubled this and it made 12 muffins plus 12 mini muffins, all filled to the top. We all loved them! Great for when we have lots of apples around in the fall.

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