Reviewed: May 13, 2012

My whole family raved of these muffins. I made a few changes simply because of what I had at the time. Instead of white flour, I used 1 1/4 cups whole wheat flour and 1/2 cup old fashioned oats. I also substituted plain almond milk for the milk. And lastly, in the crumble topping I used 3 T brown sugar in place of the white sugar. Because, I do not have a jumbo muffin tin, I made 17 smaller muffins. The end result was a melt in your mouth delight. These muffins are moist on the inside yet slightly crunchy on the outside. There is no question that we will make them again..

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Reviewer:

Kelly Woodman

Reviewed: Dec. 13, 2011

This is a great recipe. Very moist and delicious. Perfect fit for my jumbo muffin pan. Six muffins exactly. Will definitely make again.

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Reviewer:

mzzg

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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Dec. 4, 2011

Fantastic! I will make these again. I did switch some brown sugar for the white sugar and it worked out wonderfully.

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Reviewer:

CheleHell

Cooking Level: Beginning

Reviewed: Nov. 28, 2011

Yummy! My hubby, 10 yr old and 8 yr old LOVE them. I made regular sized muffins, though, baked at 375 for about 23 minutes, that worked out perfectly. Next time I might cut down the sugar a bit. This recipe is a keeper!

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Reviewer:

sublime_mom23

Reviewed: Nov. 25, 2011

Be careful not to put too much batter or topping in the muffin tins or they spread out the sides and are difficult to get out of the pan, even with paper liners. The taste, texture and moistness - perfect.

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Reviewer:

bebe

Cooking Level: Expert

Living In: Burlington, North Carolina, USA

Reviewed: Nov. 8, 2011

Very good! Even w/o topping.

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Reviewer:

mcneelym

Reviewed: Oct. 31, 2011

LOVE these muffins! They are a family favorite and I get requests for them every fall. I do change the recipe slightly by using half white and half brown sugar in the muffins and brown sugar in the topping, but that is just a personal preference. The only problem is how fast they disappear! Thanks for a great recipe.

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Reviewer:

RobynLyn

Reviewed: Oct. 22, 2011

Made more than 6, made 11 but could have had 12. Crusty around the edges. Cooked at my regular degrees for my oven because 375 would have burned them black. Not sure if I will try again.

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Reviewer:

booboo

Reviewed: Oct. 19, 2011

These are delicious. Rich, moist, and yummy. I made them exactly as the recipe instructed and admred the finished product of jumbo muffins. Then I looked at the calorie count. Over 600 calories per muffin. I will make them again but as regular size or even minis. I couldn't finish the jumbo anyway and a mini would have been perfect. I think smaller muffins would have come out of the pan more easily, too.

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