I've made this recipe at least 50 times in the past few years. Today I decided to make it as muffins rather than loaves. I can't imagine a more tender muffin that these. The only item I altered in the recipe was to use 1/2 brown sugar AND 1/2 white sugar rather than all white. Perhaps this had the positive impact on the texture. Would be great with old-fashioned cream cheese frosting (just a dollop on top)for a dessert too. I used a large cookie scoop for the muffins and a standard cupcake pan; the recipe yielded 54 perfect muffins. You won't be disappointed with this recipe. Everyone I've ever made it for has absolutely adored it!

Reviewed On: Feb. 11, 2013