The first time I baked these, I thought the amount of baking powder was insufficient (half of required) but made them as stated anyway. As I thought, the muffins were too dense. The second time around I increased to one tablespoon, decreased sugar to 2 cups and left out 1 tablespoon oil (and increased almond extract to 1 T--I like a lot of almond flavor, but this may be too much for some). The results with these changes were great; they were much lighter in texture. I also substituted 1 cup cake flour for 1 cup AP flour, or one could just use all pastry flour.
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The first time I baked these, I thought the amount of baking powder was insufficient (half of...