I am a newbie when it comes to baking and muffin making. In fact, this is the second muffin recipe that I tried (and I followed 90% of the recipe) and it was a success!
I was a bit worry at first after reading the various reviews that document spilling disaster in the oven due to filling the muffin cups fully. But... I had no spilling problem at all despite the fact that I DID fill the batter into the tins exactly to the top of the muffin cup (I used regular muffin tins & I made 12 muffins with the recipe). I also used paper cup liners. In fact, upon being baked, it makes the muffin nice & cute with their 'swollen' tops. I agreed that the topping mixture was too much, so I did a lot of cutback; in fact, I omitted the butter altogether (maybe this is the culprit of the spilling disasters that many people had). The only drawback that I found in this muffin recipe is : still TOO SWEET, despite the fact that I reduced the white sugar. So here are the only modification that I did:
White sugar reduced: 3/4 cup to 1/2 cup ---> still too sweet
Milk increased: 1/3 cup to 1/2 cup --> to make the batter less dry
Granny Smith apples: 2 apples to 1 1/4 apples
Also added 2 tsp of vanilla and 1/8 tsp of turmeric to give color.
Everything else remained the same.
White flour reduced: 1/3 cup to 1 tbsp
White sugar: omitted and replaced with 1 tbsp + 1 tsp chopped block brown sugar
Added chopped walnut: 1 tbsp
Ground cinnamon: remained the same.
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I am a newbie when it comes to baking and muffin making. In fact, this is the second muffin...