These were great! I aded about 1/8 c chopped nuts to the topping, I also doubled the topping amount as suggested. I also used the whole egg.
I made these as mini-muffins. A double batch yielded 75 muffins. Baking time was 12-14 minutes. I used one whole egg for a double batch. A little vanilla extract, nutmeg and allspice added to the batter were good additions.
Yummy! And I did double up on the streusel!
Nice. Seemed a tad dry, but good flavors and a wonderful crunchy topping. Also seems lower in fat than many similar recipes.
These are great! I gave 4 stars only because I made slight modifications. My only problem with the original recipe is that, imho, they do need a little salt. Next time I will add 1/2 t., and see how that is. The changes I made were really just additions: 2 Tbl. each of wheat germ and flaxseed meal, 1/2 C. of pecan pieces, and a big handful of golden raisins; also, I used a whole egg. These are very good muffins, with a moist, light texture and wonderful flavor. Hope I can limit myself to just one for breakfast tomorrow!
Quick, easy, and tasty... even without the topping! I used half whole wheat flour and a whole egg.Skipped the topping all together. Took out a min or two early and they were well received by my kids. Thanks for posting!
Loved these they turned out great! I used 3/4 cup white flour and 1/2 cup whole wheat flour, added some diced apple as well as frozen whole cranberries!
Excellent recipe! I made a few adjustments, as follows:
I used gluten-free brown rice flour, as we have a gluten-allergic family member.
I added 1 Tbl honey for a slightly sweeter and moister muffin
I doubled the topping.
I added 1c fresh blueberries and 1/2 of an apple, cored, peeled and diced, to the batter.
Wonderful! I tweaked this recipe all over the place and it still turned out great! Thank you for posting it. I think this one is quickly going to become a staple breakfast food at our house. :)