Reviewed: Nov. 21, 2009

I was kind of disappointed in these because they are actually just cinnamon biscuits, not muffins. Good biscuits, bad muffins.

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sweet_cuppin_cakes

Cooking Level: Professional

Home Town: Orem, Utah, USA

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Reviewed: Nov. 15, 2009

These are absolutely fabulous and if you substitute half the flour for a bisquick type mix, they are so soft a light.

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CORAKIART

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Reviewed: Nov. 15, 2009

I'll definitely make this recipe again! I substituted cinnamon for the nutmeg (didn't have any nutmeg), a little bit of vanilla, and used 3/4 cup sugar because I actually intended to use the recipe for cupcakes. I got 9 nice sized muffins/cupcakes from the recipe. We tried them both with vanilla frosting ("cupcake style") and with the butter and cinnamon sugar ("muffin style") and loved them both ways. I would consider adding raisins or blueberries or something to make different kinds of muffins, but the base recipe is really delicious! Oh and we've named them Mupcakes because they're kind of muffins and kind of cupcakes.

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Nov. 13, 2009

Scrumptious, however the recipie makes a small batch so I recommend doubling it. I only got 10, not so big, muffins.

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vance1966

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Reviewed: Nov. 9, 2009

These where so fast to make, use ingredients I have always on hand and with the cinnamon/sugar topping we all loved them. They will be a regular from now on! Thanks

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love to cook

Cooking Level: Expert

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Reviewed: Nov. 4, 2009

These were a little "nutmeg-y" for me. I would prefer a cinnamon-brown sugar crunch mixed in instead. The C/S crunch on top was good! The texture was also really dense and yummy, and they were nice sized--small, but not tiny. I think I'll try them next time with a brown sugar/cinnamon mix swirled in (or like one reviewer said, with vanilla and blueberries)

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Emily P

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Reviewed: Nov. 3, 2009

Good stuff.

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TheMasterbaker

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Reviewed: Nov. 2, 2009

work out great for a light breakfast

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galmadeofsnow

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Oct. 26, 2009

This is actually my first ever review, but I had to comment on these. I was in a bind for a quick school breakfast for my 4 children and made these "on the fly". They were so fast and easy and they turned out great. They were very light and remind me of Madelines. The hint of nutmeg was perfect. I allowed each child to determine the amount of cinnamon and sugar as an accompaniment. I filled the muffin cups 3/4 full and only got 9 muffins. I will double the recipe next time. Thanks Kelly, Yum.

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Marti

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Reviewed: Oct. 20, 2009

i added twice the nutmeg called for, and used a bit less butter. also, i sprinkled the cinnamon and sugar at the end, rather than dipping the muffins in it. the muffins were a little more cupcake-ish than i expected, and a little bland (the flavor reminded me of snickerdoodles). but not bad at all. i wasn't in the mood to labor over cooking this morning, so i loved how quick and simple the recipe was

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afrakabob

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Reviewed: Oct. 10, 2009

Loved these! Reminded me of a nutmeg sugar cookie, muffin style :-D super

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luvfood

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Reviewed: Oct. 3, 2009

Very good.The batter was really thick,so I had a slight heart attack.......but they turned out very good.Thanks for the recipe.

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SerenityInDeed

Cooking Level: Expert

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Reviewed: Oct. 2, 2009

Simple and delish. Good for a morning treat. I made these one time and snuck in some goodness by soaking some bran cereal in the milk before adding. Still turned out delish and didn't make you feel as guilty for indulging.

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acawthon

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Reviewed: Sep. 29, 2009

I made the recipe as posted, except that I did brush the butter on the tops of the muffins. I only got 9 muffins, though I probably could've stretched it to 10. These have a nice mild flavor that would pair well with various jams.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Sep. 27, 2009

I'm giving this 4 stars because they were so easy and I had everything in the house to make them! I used a mini muffin pan and baked them for 12 minutes. I halved the recipe and got 10 mini muffins. I didn't give it 5 stars because they are kind of plain. Next time I will sub half of the butter for applesauce and I'll add some vanilla and cinnamon to the batter itself. Thanks for the base recipe though, and I LOVE the texture!

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Schmaech

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2009

Different, but SO good!!! I doubled the recipe and used 1/3 c butter and a 1/3 c unsweetened applesauce just to lower the fat/calorie count, which worked very well. Also used leftover butter from the cube to melt and apply for the topping - using a pastry brush. Didn't even use it all, but the cinnamon sugar mixture stayed on just fine. These were done in 20 minutes and made 15 large muffins. Will definitely make again and again. Thanks Kelly!

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Toasty Mama

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Reviewed: Sep. 20, 2009

This is a very easy recipe and very good. My kids loved them. I tried to make them a little healthier. Substituted equal amount of oil for the butter. Substituted 1 cup of all purpose flour, 1/4 cup whole wheat flour, 1/4 cup rolled oats and 1/4 cup wheat germ for the 1 1/2 cups flour in the recipe. I also added 1 tsp cinnamon, 1/2 tsp nutmeg and 1/2 tsp ginger. There are som many possibilities and no way you can screw up the texture of this muffin. Have fun experimenting. I think next time I will let the kids make the muffins...it is that easy.

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loves2bake

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Reviewed: Aug. 30, 2009

These muffins are pretty good. The texture is light and fluffy. To avoid texture that is tough and dense, be sure not to overbeat the ingredients. Although some reviewers said to sprinkle the sugar mixture on top as opposed to dipping them, I dipped them for fear they would not come out sweet enough since other reviewers said the muffin itself wasn't sweet enough. The taste was good and so was the presentation.

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Risa

Cooking Level: Intermediate

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Reviewed: Aug. 28, 2009

Great breakfast muffin. I subbed egg whites and light margarine for the whole eggs and butter. I only got 11 delicious muffins from the recipe.

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RMZ

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Reviewed: Aug. 24, 2009

I loves these muffins! I made them for my family, but ate them all before they got home. But i have to admitt i cant figure out the muffin size cups to bake them in. Either normal or the small muffin pan, but i have bake these with both and they still turn out wonderful.

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