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Very good! I did make a few changes. I doubled it, and got 36 muffins. I didn't have any buttermilk, so substituted with 2% milk mixed with 1 TBS of lemon juice. I mixed the baking soda with the flour, along with about 1/2 tsp of baking powder (as suggested by another reviewer). I omitted the nuts, and added about 1 tsp. of cinnamon. I had WAY too much topping left... at least double what I needed. Will definately make again, but will add more cinnamon, and some nutmeg. Very yummy!
I just finished one and they are wonderful. I grated my apple and only used raw sugar on top. Will be making these again tomorrow to use up some of the apples DH picked for me.
These are brilliant muffins. I made it to take it to my daughter's end of school year event and it was a big hit! I doubled the recipe but forgot to count how many I got in all. I didn't have any buttermilk so I used milk and lemon juice instead, left out the nuts but added in an extra half cup of apples and as suggested by the other reviewer I added in 1 tsp of baking powder. Did I mention everyone loved it! Thanks so much for sharing this wonderful recipe, ellie, I will be making it again today to take to my son's nursery potluck this evening!
Very nice muffin recipe. I made minor adjustments based on ingredients on hand (like making buttermilk substitute with 1% milk and lemon juice and letting sit) and I used Canola oil just as I think it is a bit healthier than vegetable oil. I did follow the instructions and allowed the baking soda to react with the buttermilk instead of placing it with the dry ingredients. I too much topping mix in the end and would cut back on that by about a third to prevent waste but maybe that is just I like a muffin with less crumbles?? Very nice recipe that I found through Newest Zaar Stars tag game.
Great muffins! It took two tries and a little tweaking to make this a recipe worth keeping. To make these really moist they need more apples, at least half a cup ( I also added raisins). Also I switched out the butter and white sugar topping for more of a crumble with brown sugar, butter, and oatmeal. Add a little cinnamon to the flour, reduce the sugar to 1 cup, and they can't be beat! I used half white and half wheat flour, the cinnamon really helps to disguise that odd wheat flour taste. These will be a breakfast staple in my freezer.
This is the first time I've ever made muffins where I declared: "Oh! That's what a muffin is supposed to taste like". Hazelnuts for pecans and I made 6 regular size muffins and 9 mini muffins. ~Tasty~ and I enjoyed these with eggnog and it was the perfect autumn recipe on a cold, rainy day. I decided to fill the muffin tins completely full plus a little extra and lo and behold I got the coveted dome top! Used one and a half honeycrisp apples and I was a little careless about completely peeling them so a few pieces of apple skin sneaked through the back door. PS Didn't think about it until later, but I didn't miss the cinnamon or pumpkin pie spice that would normally be added to this type of recipe. Thanks for posting! Reviewed for Veg Tag November.
I took these to a party recently and they were a big hit. Delicious!
These were very soft and moist. I made without topping due to time constraints but I still think they were wonderful and plenty sweet. I will make these again for sure. * Used pink lady apples and added a little cinnamon to the chopped apples*
Love this recipe. I substituted walnuts for the pecans. I used the large muffin pans instead of the regular size. They were sooo good.
Excellent! I've made this recipe a number of times, and each time I cut the amount of brown sugar. I've tried as little as 3/4 cup sugar, and the muffins are still great. I often add raisins to help add natural sweetness. Also, I only use whole wheat flour (to bump up the nutritional value) and they are still delicious. They don't last too long around our house. Another family favorite found! Thanks Ellie.