Reviewed: Nov. 15, 2009

These were a big hit at the lake! I made 2 kinds of muffins for a breakfast and everyone loved these. They are yummy!

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COSIE3

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Reviewed: May 31, 2009

These are my new favourite breakfast muffins! I use very dark maple syrup which really brings out the maple flavour without being too sweet. Delicious! We're keeping this recipe. :)

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Luna91077

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Apr. 23, 2009

These were a hit with my family. I followed the advice in some of the other reviews and decreased the salt to 1/4 tsp, added 1 tsp vanilla and 1/4 tsp cinnamon. I also subsituted one cup whole wheat flour for the all-purpose. Will definately make again.

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kmart

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2009

quite good-make with real maple syrup

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Homeschooling mama

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Feb. 17, 2009

I just finished noshing on my first batch, made exactly per recipe - I feel it is only fair to try it as written before making changes. I find they are tender, moist and pleasant. Next time I may try some of the recommended changes, like using B grade maple syrup for stronger flavor, or adding a crumb topping, but as-is they are a nice wake-up and I will certainly make them again.

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Slywlf

Cooking Level: Intermediate

Living In: Shandaken, New York, USA

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Reviewed: Nov. 24, 2008

Very dry and bland. I did as other reviewers suggested and added one teas. vanilla and 1 teas. cinnamon to give them more flavor but it didn't help. They still tasted like cardboard.

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CGUILLAU

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Reviewed: Nov. 23, 2008

I don't really like walnuts in my muffins so I ommitted those, but followed the rest of this recipe exactly. It was SO GOOD. My husband & I can't stop eating them. This is very bad for our diet, but thanks for sharing this great recipe!

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kyoooootie

Cooking Level: Expert

Home Town: Fort Lee, New Jersey, USA

Living In: Hamden, Connecticut, USA

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Reviewed: Nov. 23, 2008

Very good recipe. I took some suggestions from previous reviewers and added 1 tsp vanilla and 1 tsp maple extract. The maple flavor was very noticeable with the extract. I also used 1 cup all-purpose flour and 1 cup whole wheat flour. Next time I'll use all whole wheat flour for an even healthier muffin.

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bbg94

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2008

Yum. I did also read reviews and make alterations. Added the 1/4 c sour cream, used Mrs. Butterworth's syrup and one tsp of vanilla. Didn't even need the milk would have made it too runny. I lightly frosted them with a maple glaze and they were really good. Would make again for sure.

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Askins Girls Cooking

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Reviewed: Nov. 22, 2008

very yummy. substituted artificial maple syrup because I didn't have the real stuff. And I only used 1/2 tsp of salt. The maple flavor was not strong, but gave it a nice sweet flavor.

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girlwolf

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Reviewed: Oct. 5, 2008

Although I read the other reviews, I decided to try it without many changes. However,I did add more syrup and less salt. I felt it was bland, but my husband and son, loved it. Go figure. However, next time, I might make some minor changes as suggested in the prior reviews.

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anitab43

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Reviewed: Sep. 14, 2008

These were delicious but I used Pecans instead of walnuts. Yum

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LIVINDREAMS

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Reviewed: Jul. 4, 2008

My whole family loved them! I cut the salt. I added 1/2 teaspoon cinnamon and 1 teaspoon vanilla extract. I will definitely be making these again soon!

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galaxyfaraway

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Reviewed: Jun. 21, 2008

These weren't the best muffins, but certainly weren't the worst either. They seemed a bit bland. Next time I will add something like nutmeg, or allspice to give it a bit of zip. As previous reviews have stated, the maple flavor is barely noticeable (even when adding an extra 1/4 cup of real maple syrup) I will follow the suggestion of using the more strongly flavored artifical maple syrup next time.

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MICHAELWILD

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: Lakewood, Ohio, USA

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Reviewed: Jun. 11, 2008

Very good! I made quite a few changes to this recipe. First of all I omitted the two eggs (I didn't have any at the moment) and replaced them with one tablespoon of canola oil. I also used whole oat flour which made the muffins very light and fluffy. Last of all, I didn't use the stick of butter because I'm a health food fanatic. They were very soft and moist; thank you submitter!

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400luv

Cooking Level: Intermediate

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Reviewed: May 14, 2008

Very Yummy! I used whole wheat flour and a banana instead of the walnuts because I didn't have any on hand. These are the first muffins I've made which actually yielded the amount the recipe said it would. And they are big ones too! Very good!

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Bubs

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Reviewed: Jan. 19, 2008

I made the recipe as written but baked them (13 minutes at 350) as mini muffins because I am making a basket of minis for a brunch tomorrow. These are my least favorite in the basket because the flavor is too weak. It doesn't taste bad, just kind of boring.

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Foodmayhem.com

Cooking Level: Professional

Living In: New York, New York, USA

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Reviewed: Oct. 1, 2007

Great! best muffins I have ever managed to make. Nice and moist.

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Andrea

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Reviewed: Aug. 7, 2007

The smell of these muffins baking in my kitchen was enjoyment enough! While this wasn't exactly the recipe I was hoping for (I've been looking to replicate a muffin recipe for quite awhile) it made me forget the one I was looking for! Yummm!! I used artifical maple syrup as well (Log Cabin) and I thought the flavor was perfect. I also thought the amount of salt was fine - but I can understand while some may think it's too much - I personally like salt. Definately one I'll be making many more times!

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LMette

Cooking Level: Intermediate

Home Town: Mexico, Missouri, USA

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Reviewed: Jul. 2, 2007

I didn't use real maple syrup because artifically flavored-maple syrup has a much stronger maple flavor. I omitted the walnuts and added a crunchy topping (3 tbs. flour, 3 tbs. sugar, 1/2 tsp. cinnamon, 2 tbs. chopped pecans) sprinkled over the muffin batter. I added 1/4 cup of sour cream for extra moistness. SO GOOD!!!!

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