Reviewed: Sep. 24, 2009

Delicious, I did exchange apple cider for the orange juice and I didn't have any buttermilk so I used fat-free vanilla yogurt instead and these came out fabulous. Thanks so much for the recipe.

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Reviewer:

Traci

Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA

Living In: Milford, Pennsylvania, USA

Reviewed: Sep. 11, 2009

This is a great recipe! i added some dried cranraisins in them and they taste even better. Very delicious.

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Reviewer:

DaSuga

Reviewed: Aug. 19, 2009

Very good and very easy. The one thing I would change though is to add a whole orange instead of just the juice. That would give it more of an orange flavour.

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Reviewer:

Tracie

Reviewed: Aug. 11, 2009

Yummy! I have made these several times now. Here's the deal: If you use 1/2 C undiluted frozen concentrate instead of the regular oj, you will get a light orange flavor. Otherwise no one I have fed these to can tell there is anything orange in them. I never have buttermilk so I have substituted with canned milk, whole cream, and sour cream. The sugar and cinnamon in the middle causes more work than is worth for the little taste it offers. Just double the crumb topping; that is what my kids love anyway. If you divide the two teaspoons between soda and powder, you will get a denser muffin (a personal preference). Also it is very easy to ditch the muffin pan and just make a coffee cake in a greased 8X8 pan. If you find these muffins dry, you are either baking them too long OR your oven is too hot. Be aware that glass and dark tinted pans also are hotter so adjust your heat and time for that as well. After your muffs are cool, placing them in an airtight container for a time brings out the moisture and all the flavor!!! Great recipe Michelleca!

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Reviewer:

DarlingDash

Cooking Level: Intermediate

Home Town: San Clemente, California, USA

Living In: San Diego, California, USA

Reviewed: Jul. 2, 2009

I made them just this morning! The muffin is very moist; however, I found that you could "taste" the vegetable oil--and I know I did not overpour! The streusel topping was yummy and I added orange coloring as a previous rater recommended. I also swapped the vanilla extract for orange and you could really taste the citrus flavor.

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Reviewer:

BonneandPetite

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Chatan, Okinawa, Japan

Reviewed: Apr. 28, 2009

Made these last nite. By Golly, they were GOOD! Even tho' I reduced the sugar by a tad, used concentrated orange juice plus a bit of lemon zest, nevertheless, I would still give it 5 stars since there ain't no 4 1/2 star rating. The orange flavour (after tweaking) just comes thru and the cinnamon sugar centre just completely blends with the whole muffin! If you don't try this, the loss is yours! Thanks so much Michelleca for this recipe. I am gonna Wow my family & friends with these muffins!

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Reviewer:

Aries1879

Cooking Level: Beginning

Living In: Ipoh, Perak, Malaysia

Reviewed: Apr. 26, 2009

I loved the combination of orange and cinnamon in these muffins. I used fresh-squeezed OJ. Delicious as-is, but I just might add the zest of an orange next time for even more flavor! Thanks for a great recipe!

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Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Apr. 21, 2009

These are the new favorite muffin in my house!!! They are so delicious and moist, and I will be making them again and again. I made a total of two changes to the recipe: I used half whole wheat flour (because I feel that something I eat for breakfast should be fairly healthy) and I didn't have buttermilk, so instead I used the same amount of light sour cream. Delicious!!!

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