Overall an excellent recipe, perfect for fresh fall apples. Do yourself a solid and if you can, buy fresh apples from your local farm or farmer's market. There no comparison in flavor between fresh farm produce and produce bought at the grocery store. Some varieties of farm apples can be stored for several months under the right conditions, and still have more flavor then the grocery store version. My one complaint, way too much sugar. I feel most recipes call for way too much sugar, so I always cut in half. I used 1/2 c sugar, and I think with the streusal topping, and ripe apples, when I make this again I'll cut it to 1/4 c sugar in the batter. I also cut the streusal's sugar from 1/2 c to about 3 Tablespoons. I warmed my eggs in hot water while I fluffed the sugar, then added the eggs, I added 2 teaspoons of vanilla extract, 2 t ground cinnamon, 1/4 t ground cloves, 2 1/2 t baking powder, 1/2 c buttermilk instead of milk alternately with the flour, 1 c finely chopped walnuts (in a food processor that I pulsed 5 seconds at a time until I reached my desired consistency), and used fresh finely chopped Pippin Apples that I put in the processor. I folded the walnuts and apples in. I got 16 muffins. Be careful not to overcook! Mine took about 15-18 min at 375 F. My Grandma taught me you can tell if a muffin is done by lightly pressing on the top of the muffin. If it bounces back, it's done, if it pushes in and stays that way, it needs more time! Happy baking!
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Overall an excellent recipe, perfect for fresh fall apples. Do yourself a solid and if you...