Reviewed: Apr. 28, 2010

Great recipe, my husband and I really enjoyed these, very fluffy and moist with the bits of apple...Yummy! The topping didn't do much for them, will probably leave it off next time I make them.

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Reviewer:

AmyDarlin'

Reviewed: Apr. 17, 2010

I used one cup of brown sugar and 1/4 cup of white. They were delicious! I would make without the topping as we arent "sweet" eaters, but other than that they were very good.

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Reviewer:

Larababe

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Apr. 16, 2010

Very good, but stuck to the pan and hard to remove.

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Reviewer:

Pat Fitzgerald

Cooking Level: Expert

Living In: Ozark, Missouri, USA

Reviewed: Apr. 14, 2010

Delicious! I used regular muffin pans and it made about 18. I baked them for about 25 minutes. They came out smelling good and tasted awesome!

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Reviewer:

susieq624

Cooking Level: Beginning

Home Town: Kennesaw, Georgia, USA

Reviewed: Apr. 6, 2010

This recipe was amazing! I made a few tweaks to it though and added a 1/2 teaspoon of nutmeg and like 2 and 1/4 cups apples diced very small. The only thing that you need to be careful about is overfilling, definitely make sure with the crumb topping and muffin batter that it is for sure 3/4 filled, mine went over and they got a little stuck, oh also make sure you spray the pans a ton if you don't use muffin cups because they do stick pretty easily, I love eating these muffins!

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Reviewer:

Alexis82

Reviewed: Apr. 3, 2010

Great muffins! I had to leave out the walnuts due to allergies and made about a dozen and a half of the regular sized muffins. They seem to freeze well and are a great way to use extra apples.

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Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Mar. 30, 2010

Love these, followed recipe as submitted, my husband loves these muffins for a quick week day breakfast with coffee.

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Reviewer:

Trudy

Reviewed: Mar. 28, 2010

Very good, fluffy muffins. I made as directed and used a regular muffin tin. I used a medium cookie scoop to get a heaping scoop of batter, and doing that gave me exactly 24 muffins, which baked at 375 for 18 minutes and came out beautifully. Next time I'd do 2.5 cups of apples and .75 cup of walnuts, as well as doing half the sugar with brown sugar to give more depth of flavor.

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Reviewer:

Lisa B.

Cooking Level: Beginning

Reviewed: Mar. 27, 2010

Really yummy and moist. Raised nicely. I thought that the topping would stay more separate but it kind of baked into the muffin, which was fine. Definitely delicious!

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Reviewer:

Zanobi

Reviewed: Mar. 22, 2010

These are the BEST muffins ever, HOWEVER....I've made them twice now and sprayed the muffin tins and tops of tins, and these muffins just don't want to come out of the pan!!!!! The first time I thought I may have let them cool too long - this time I took them out immediately after removing from the oven - still stick so bad. Wish someone could recommend doing something to stop this - I like the large tins and I don't know of ever seeing paper liners for the larger pans - maybe there are such things - if so, that would do the trick I guess.

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