I was using jumbo muffin tins for this recipe. Other reviewers alerted me to the extremely thick batter this recipe yields, but I was completely unprepared for the thickness and difficulty I had even stirring this stuff. I could only stir it after I'd splashed in about a half-cup more of milk--and that was in addition to the recipe's liquid ingredients. Don't beat the batter until the lumps are gone, just until mixed. Anyway, I traded buttermilk for the regular milk, left out the vanilla, doubled the recipe and sweetened it with Splenda. The recipe yields just about the right proportion of streusel topping per muffin for me. The topping will stick to the tin unless you spray Pam liberally around each opening so it will have room to spread. They emerged from the oven with beautiful raised tops. I also cooked them on 400 for 12 min, then backed the temp down to 350 until they were done (toothpick inserted in middle comes out clean). These muffins were much better the second day; the streusel softens a bit and flavors the rest of the muffin. These are extremely tender and flavorful; my preference is for a not-so-sweet muffin. (I find the commercial products to be way too sweet as a rule.) The topping flavor balance is a great accompaniment to the muffin as a whole, and combined with the fine crumb, texture, delicate flavor and beautiful browning with a softer crust, this recipe is a keeper. They transport and reheat in the microwave beautifully. A dozen will not be enough!
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I was using jumbo muffin tins for this recipe. Other reviewers alerted me to the extremely...