Reviewed: Apr. 24, 2009

I cut the sugar to 1/2 cup and I cut the salt to 1/2 tsp. The muffins were still plenty sweet and salty! It was a great morning treat for my children who don't eat oatmeal!

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jenjendiva

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Reviewed: Apr. 20, 2009

I like this recipe because of the high proportion of heart-healthy/good carb. oatmeal and the low amount of oil (as opposed to margarine) (i reduced the oil by half the amount. I also reduced the regular flour by 1/4 cup because of the oil left out, added some shakes of cinnamon and some vanilla extract. I left out the nuts as my kids are not such big fans for them. These were very good and my kids were very excited to have these for breakfast!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Apr. 14, 2009

These are the best muffins I have ever made, I think. The pecans add so much, and the crumble on top is delicious!

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DAISYGIRLJENNY

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Reviewed: Apr. 13, 2009

Took these to a muffin exchange this weekend, and they are my husband's favorite of the dozen varieties I brought back. I made a few changes: used applesauce instead of oil to make them more moist and healthier, left out the nuts in case anyone had allergies, added more choc. chips to replace the nuts, added vanilla, used 1/2 whole wheat flour, and left off the topping - didn't need it! Thanks for the great recipe base!

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srenaek

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Flagstaff, Arizona, USA

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Reviewed: Mar. 30, 2009

excellent muffins! thanks! The only problem I had is with the cooking time- 20 mins is too long for my oven- not necessarily a recipe problem. Even slightly burnt, they were great!

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kelly

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Reviewed: Mar. 28, 2009

After taking her first bite of these muffins, my 10 yr old daughter said..."Mom, these are the first muffins I ever loved!" They were excellent...pretty healthy/hearty with a touch of chocolate. I used mini chocolate chips and halved the amount since I don't like to have a sugar high at breakfast. I thought this was perfect.

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j.e.dore

Cooking Level: Intermediate

Home Town: Healdsburg, California, USA

Living In: Coronado, California, USA

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Reviewed: Mar. 22, 2009

It's def. hearty muffin. It's not very sweet which is nice. I added vanilla to add some flavor to the batter of the muffin. I also used walnuts instead of pecans because that is what I had on hand and it worked well. I think next time I make this I will add almond extract rather than vanilla.

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M-Shere

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Reviewed: Mar. 10, 2009

The incredible disappearing muffin. Fabulous. Used a tad less oil, added 1/2 tsp of vanilla, and didn't put the pecans and sugar on top. Didn't really need it.

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AAL67

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Reviewed: Mar. 7, 2009

Great muffins! My husband and I really like chocolate chip muffins - we usually use a mix, but the oatmeal added a nice touch and was really easy. I definitely plan to make these again!

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Kristen4815

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Reviewed: Feb. 27, 2009

Hubby's staff has gotten quite spoiled by all the baked treats I send him to the office with on a regular basis. Tomorrow's treat was to be these muffins. I omitted the nuts (known nut allergy in the group) and substituted some butterscotch chips along with mini chocolate chips. I found these difficult to get out of the tins, as the topping wanted to adhere itself and then broke apart in places as I tried to release them. As for taste, if it wasn't for the chocolate and butterscotch chips there wouldn't be much flavor at all (maybe I should have added vanilla) and what flavor there was seemed to have an almost starchy/acrid taste (maybe too much baking powder and salt?). There was no way I would send these with hubs--if I'm not proud of what I make or want to eat it myself it's not good enough for anyone else. I hate to waste food or my time, but knowing hubs and I wouldn't eat them either, they went into the garbage.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Feb. 22, 2009

I've made these 3 times in the last 4 weeks they are so good. I don't bother with the top coat and just add more chocolate to the muffins. If i think the batter is too thick I add a small amount of water and it seams to really help.

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ColinJ

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Reviewed: Feb. 19, 2009

Used a mini-muffin pan and left out the nuts

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Cola

Cooking Level: Intermediate

Living In: Henderson, Nevada, USA

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Reviewed: Feb. 18, 2009

They tasted delicious but were very dry. They crumbled apart when we bit into them.

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cookingonabudget

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

Living In: Howell, Michigan, USA

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Reviewed: Feb. 17, 2009

Very good muffins, although not warm out of the oven. Wait until they've cooled. I used 3/4 WW pastry flour with 1/2 c AP flour, and didn't add pecans to batter, only used in topping. I got 12 standard and 16 mini muffins. I really like these today, but can't seem to get my kids to eat them for some reason. Will probably make again, but just didn't think they were crazy incredible.

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Kris W.

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Moscow, Idaho, USA

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Reviewed: Feb. 16, 2009

Really good recipe. I subbed the oil for apple sauce and the 1 cup of nuts for more chocolate chips. I also used the 1 tsp of vanilla and halfed the whole wheat flour with half white flour that was suggested by another viewer....sooooo good! I couldn't keep them around long enough to freeze any!

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TRACY15

Cooking Level: Expert

Home Town: Medicine Hat, Alberta, Canada

Living In: Moose Jaw, Saskatchewan, Canada

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Reviewed: Feb. 15, 2009

Substituted virgin coconut oil for veg oil and added 1 tbs ground flax seeds to replace part of pecans. Also added 1 tsp of vanilla. Delicious!!!

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hobbycook

Cooking Level: Expert

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Reviewed: Feb. 9, 2009

Not real impressed. Nice to try once but it isn't a keeper.

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Havf8th

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Reviewed: Feb. 5, 2009

i used applesauce instead of butter and sugarfree instead of sugar n it was awesome!!! im gonna keep makin these every week...note just make sure the that the sugar free or splenda whatever your using its in proper quantity keep checking or it will bcome too sweet because of the applesauce...have a guilt free muffin :)

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bloch

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Reviewed: Feb. 4, 2009

Excellent muffin! My family absolutely loved them. The description of "hearty breakfast muffin" is perfect. My 25 year old daughter even commented, "This is a really good, hearty muffin!" The only thing I changed was that I used milk chocolate chips instead of semi-sweet (just because that's what I had on hand).

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minnie

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Reviewed: Feb. 2, 2009

Really good recipe. I substituted the oil with applesauce, added some cinnamon, and an extra 1/3 cup of chocolate chips. I omitted the nuts. We all loved them. Thanks!

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Meringue

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Oatmeal Chocolate Chip Muffins

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