Reviewed: Nov. 6, 2009

Wonderful muffins. I only substiuted 1/2 cup milk for pumpkin pie mix (I had some leftover from a pie I made) and used 1 cup all purpose flour and 3/4 cup whole wheat flour. I omitted the topping just due to time constraints and they where wonderful. I main 18 standerd size muffins.

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Reviewer:

angela

Reviewed: Oct. 27, 2009

OMG these are fluffy! Followed the recipe except diced apples small instead of slices. Used standard muffin cups because I don't have large (I need to get them). I used paper liners, just seem easier for transporting. They felt a little squishy when taking them out but once cooled they were fine. Made about 18 muffins. I substituted brown sugar for the topping but that didn't work out to well, not sure if it was because I had more muffins and should have doubled recipe or if white sugar just works better but will absolutely be making these again. Brother said they were delicious and he doesn't use that term lightly, a very high compliment from him.

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Reviewer:

Mary

Cooking Level: Intermediate

Home Town: West Caldwell, New Jersey, USA

Reviewed: Oct. 25, 2009

These are amazing! I followed some of the changes that other reviewers had suggested - like doing a 1/2 cup flour, 1/2 cup butter, 1/4 cup sugar for the topping (for the cinnamon, I substituted pumpkin pie spice and added about 2 tsps?). But totally delicious!

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Reviewer:

TC Mckenna

Reviewed: Oct. 24, 2009

Yum...my three year old girls loved helping me make these, especially sprinkling the topping. I substituted raisins for the walnuts and brown sugar for the white in the crumb topping. I also shredded the apples instead of slicing them, which I think is much easier to work with. I baked them in regular muffin pan and I had 12 full muffins. I could have probably made 14 or so regular muffins from this recipe. These are definitely a keeper.

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Reviewer:

UTOPIA122

Cooking Level: Intermediate

Reviewed: Oct. 23, 2009

Followed the recipe exactly except for using pecans instead of walnuts. Everyone loved them!!!!

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Reviewer:

MICHK35

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Cambridge, Ontario, Canada

Reviewed: Oct. 11, 2009

I have made a double batch of these twice. The first time I made exactly as the recipe states, except I chopped up the apple slices. The batter was light and fluffy, but the muffins themselves didn't overwhelm me. The second time I sliced the apples like the recipe calls for but doubled the spice and added a smidge more sugar. They are good, but I think I still like the batter better than the final product.

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Reviewer:

KANANICOOKS

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Sarajevo, Federation Of Bosnia And Herzegovina, Bosnia And Herzegovina

Reviewed: Oct. 3, 2009

Incredible! So fluffy and sweet; great for an on-the-go breakfast. I subbed applesauce for 2 Tbs of the butter. Next time I will omit some sugar too, since they were really sweet. I added some wheat germ on top for extra nutrients. So yummy! I made 12 regular muffins and a small loaf from the batter. They disappeared fast!

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Reviewer:

Stacey L

Reviewed: Sep. 29, 2009

I made these for the first time last night. They were amazing right out of the oven, but still tasted great today at room temperature. I made 18 regular size muffins (with liners) and the only change I made was subbing brown sugar for the white sugar in the topping. De-LISH! Thanks for sharing this great recipe!

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Reviewer:

darling1982

Cooking Level: Beginning

Home Town: Bellingham, Washington, USA

Living In: Hartford, Connecticut, USA

Reviewed: Sep. 24, 2009

I really liked this muffin. I grated the apples with the peel and made them into mini muffins - they are great for breakfast or after school snacks for the kids. I will absolutely make again.

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Reviewer:

pkwj

Reviewed: Sep. 20, 2009

pretty easy & good. would have added more of the crumble on top next time. (I just used a little as the recipe said... but it makes a lot of it..... )

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