Reviewed: Apr. 18, 2012

I made a HUGE batch of these muffins for an Easter breakfast at our church and everyone loved them. I followed the advice of using half applesauce and half oil and the texture and flavor was still very good. Mixing muffin batter is tricky...over-mixing is bad but I erred on the side of caution and left a few lumps which resulted in some of the muffins having pockets of flours baked right in. Oh well...next time, I'll probably make a smaller batch. The flavor is awesome and the glaze is delicious! I might try lemon extract next time instead of almond.

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Reviewer:

J Emig

Home Town: Holland, Michigan, USA

Reviewed: Apr. 9, 2012

This recipe was FAR to sweet. I did notice that other cooks said that they changed the sugar amount, but I wanted to make them as is to see what I thought. They formed a crystallized "crust" on the outside. They had good flavor, but I definitely want to play with the sugar to get a lesser amount.

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Leslie Sullivan

Cooking Level: Expert

Home Town: Estacada, Oregon, USA

Living In: Hood River, Oregon, USA

Reviewed: Feb. 25, 2012

This is a yummy recipe. I've made it twice. The first time, I followed the recipe to the letter. The second time, I added an extra tsp of poppy seeds and used 2 tsp of lemon juice instead of almond extract. I preferred the lemon version, but my wife preferred the almond version. Again, both were great! Definitely a keeper!

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Reviewer:

Chris

Reviewed: Feb. 7, 2012

I made these the original way but substitued Lemon flavoring for the vanilla. I didn't add the glaze as I thought they were a little on the sweet side. I'll cut down on the sugar next time I make them. They still did not have enough of a lemon flavor so will adjust that also.

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JMCCRACKIN

Reviewed: Jan. 28, 2012

These are wonderful muffins! I did change the recipe though, just to use up what we had in the house, but I omitted the almonds and almond extract, and instead grated 4 very small apples into the batter. The muffins were moist and tender, sweet and delicious! I am really looking forward to making them again, the way the recipe reads! Really good!

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Reviewer:

Constance

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Brockville, Ontario, Canada

Reviewed: Jan. 27, 2012

This recipe is for the muffin part; I did not make the icing. These muffins are extremely tasty. They are not precisely muffins, more like small cakes. (There is a textural difference between muffins and cakes.) I used lemon extract and lemon juice to boost the lemony-ness since I didn't make the icing. When they came out of the oven, I rubbed the tops with a stick of butter and then before it dried, sprinkled with turbinado sugar. I don't know if that's how the bakeries get that sugar to stick or not, but it works for me (and who doesn't like a little butter on their muffins?) Halving this recipe made 17 regular-sized muffins and the topping I made used up 1 TB butter and 2 packets of Sugar in the Raw (in case anyone else is too lazy to make the glaze!) The only thing that disappointed me about this recipe was that the ones from the bakery are a deep roasted-turkey-skin shade of brown, inside and out, and I don't know how that's achieved -- these are pale whitish-gold. That's not a problem with the recipe, I just need to figure out how that color is achieved :) Thanks for sharing, these were delicious with a glass of milk and a mug of morning coffee!

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JARRIE

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Dec. 8, 2011

yummmy

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MARIBEL

Cooking Level: Beginning

Living In: Kennewick, Washington, USA

Reviewed: Dec. 2, 2011

These are way too sweet, and I didn't even make the icing. I would prefer a muffin that actually browned on the top instead of this pale yellow color. Just really didn't like the taste of these. I will keep looking for a better recipe. If you are going to make these I recommend making them like regular muffins; combine the wet ingredients and the dry ingredients separately and then combine them while mixing for as short a time as possible. I don't like the way the instructions are written. Also definitely fill the muffin cups all the way up or else your muffins will be flat topped instead of domed.

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Reviewer:

Sarah

Cooking Level: Professional

Reviewed: Nov. 27, 2011

Love love love the glaze in this recipe. I have used it with the muffins in this recipe, as well as the Krusteaz box mix.

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Reviewer:

Stephck

Cooking Level: Expert

Living In: West Des Moines, Iowa, USA

Reviewed: Nov. 6, 2011

Like someone else said, these are super heavy! And the flavor is not very good. The almond taste is overpowering. I was super disappointed with these!

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