Reviewed: Oct. 15, 2009

I tried adding additional zest as other reviewers suggested but still got only a subtle hint of orange flavor. These are moist muffins with a nice flavor - just not that orangy. I was also surprised at how thick the batter was. As an alternative to the topping, I used sparkling sugar - gave it just enough sweet and crunch without the nuts or spice.

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Krissy V

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Reviewed: Oct. 11, 2009

Tasty! Great recipe, I made it as is except substituted the 1/2 the oil for applesauce, added walnuts into the mix instead of doing the topping, and tripled the orange zest because the other reviewers mentioned that there was not much of an orange taste. They taste healthy and yummy!

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jenums

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Reviewed: Sep. 12, 2009

These came out very good. I made these on a whim, and so I had to improvise. I didn't have enough flour, so I made up for it in equal amounts of oatmeal. I also didn't have baking soda, and used extra baking powder (although they might not have risen as much as they would have). I also substituted pink lemonade for the orange juice.

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BABYTY12

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Aug. 18, 2009

These were delicious and easy. I added a little more orange zest and just cinnamon and sugar for the topping. (didn't have any nuts on hand) I also used quick cooking oats.

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Jen P

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Reviewed: Jun. 13, 2009

I wanted to like these muffins, the taste was great, but someone the oatmeal was still a bit crunchy. Maybe they ment to call for quick oats instead of regular oatmeal? I used fresh chopped cherries instead of blueberrys and left the topping off of 1/2 of them. I really liked the topping-less ones, not too sweet and very yummy.

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Bonnie

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Reviewed: Jun. 11, 2009

Fantastic! I made these this evening and I just had one... amazing! I did use the zest of an entire orange, so probably 2 tbsps of zest and I substituted Applesauce for the oil (to make them a bit healthier). I will definitely make these again!

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TheMadBaker313

Cooking Level: Expert

Home Town: Buffalo, New York, USA

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Reviewed: May 14, 2009

A good muffin, but not a hint of orange flavor at all. I used OJ and I used orange marmalade (twice as much as the zest called for)

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DaJoy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Queens, New York, USA

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Reviewed: Feb. 8, 2009

These were yummy! I didn't make the topping because I thought I had nuts and it turned out I didn't. Will make these again.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 3, 2009

WOW... Simple, fast and simply wonderful. This muffin is to die for!

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JEA9S

Cooking Level: Expert

Home Town: Venus, Texas, USA

Living In: Mansfield, Texas, USA

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Reviewed: Dec. 28, 2008

A good muffin. I halved the recipe, but still used 2 eggs. Subbed mostly whole wheat pastry flour & a bit of bread flour. Good & pretty healthy.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2008

Very good, I used lemon zest instead of orange as that is all I had, other than that followed recipe as written. I would fill muffin pan to full next time as I like big muffins.

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prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Sterling, Virginia, USA

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Reviewed: Feb. 24, 2008

The orange flavor is very subtle. Almost an aftertaste. Maybe because I subbed 2 cups of the AP flour with whole wheat? The topping is a must. I almost left it off b/c I do not like blueberry and cinnamon together.

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