Reviewed: May 29, 2013

This is my fave. recipe! I use a normal muffin tin making 12... I use margarine instead of butter and I omit the walnuts for my kids... they are always a hit! Thanks so much! :)

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Reviewer:

grungekitten

Reviewed: May 17, 2013

FANTASTIC!!!!!! Made these muffins today for friends and family and everyone raved about them. Will make them again for sure. Great recipe!

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Reviewer:

Jenn

Reviewed: May 13, 2013

Excellent recipe. Followed recipe exactly.

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Reviewer:

BOBBI1031

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Reviewed: Apr. 16, 2013

This was fabulous! I followed the directions exactly for the muffin and made a crumble topping we like (flour, butter, oatmeal, cinnamon) and I will most definitely make these again! They were light and fluffy but still had substance and sweet but not too sweet.

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Reviewer:

Kilikena

Cooking Level: Expert

Home Town: Silverton, Oregon, USA

Living In: Woodburn, Oregon, USA

Reviewed: Apr. 11, 2013

My son wants me to give this recipe a 5 star rating. He and I baked these muffins together. I reduced the sugar to a little less than 1 cup of brown sugar and we omitted the nuts. They were so easy to make and they were light, fluffy and delicious! Thanks for the recipe.

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Reviewer:

May May

Reviewed: Mar. 28, 2013

Was delicious - with my alterations! :) I was feeding a large crowd, so I doubled the recipe, which made 3 dozen muffins (using a regular muffin tin). For a healthier variation, I cut the sugar in half and used 1 C. wheat flour & 1 1/2 C. white flour. I also doubled the amount of cinnamon called for, and added a wee bit more milk as the mixture seemed to thick at first. I thought the strusel topping really added a nice touch to it. These muffins went over really well!

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Reviewer:

JAZ's kitchen

Reviewed: Mar. 22, 2013

These are amazing! I baked mine in regular tins and it made 16. I did make a few changes but I am sure they would be perfect as is. Here are my changes: 1. cut the butter in half but added 4 oz of unsweetened applesauce. 2. Used only 1 cup of sugar, 3/4 white and 1/4 brown and 3. I used lowfat buttermilk instead of milk.

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Reviewer:

ld72

Reviewed: Feb. 25, 2013

Nice basic muffin. Prefer extra spice such as suggested with nutmeg. I like the reviewers suggestion of oatmeal in topping. Would have liked baking time suggestion for smaller muffins.

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Reviewer:

LisaT

Reviewed: Feb. 16, 2013

These are scrumptious, moist, light, flavoursome and oh so delicious. I used UK muffin cases and a 5cm ice-cream scoop and got a yield of 20. Baked at 160C (fan oven) for 20 minutes. Big hit with folks in my office. Substitutions/variations based on other reviews: Used 1cup white caster sugar and 1/4 cup dark brown sugar Spices: 2 teaspoon cinnamon and 1/2 teaspoon all spice Topping: used 2 tablespoons flour and 1 tablespoon rolled oats

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Reviewer:

Diana

Reviewed: Jan. 19, 2013

Tried this recipe today, as I had a taste for a great muffin with a cup of coffee. These did not disappoint. Used the exact ingredients called for in the exact proportion, except for the apples. I used a little more than two cups and I left them in nice chunks. The result was nice warm apple bites within the muffins. My husband bit into them and just sighed ..."wow, you can really cook!" Will definitely make these again.

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