I was not a big fan of these muffins. The flavor overall was good but the texture was very dense, but not in a good way. Also if you do make it try and keep the crumbs toward the middle of the muffin--when around the edge they fell off far too easily.
Very delicious. I got 24 muffins with an extra mini-loaf...so I really had to stretch the topping. Next time I would make more topping for this amount of batter. In the batter I used just 3 c. of flour, and in place of the melted butter I used 1/2 c. oil. The muffins are wonderfully moist and not overly sweet. Kids love them; perfect with coffee or tea. Thanks.
Wow, these are so good! I used spelt flour (you have to use a lot more flour if you substitute spelt for white!) and these muffins were fabulous. We had them at a ladies brunch with quiche, apple cake, sausage links, and fruit; they added so much! I would heartily recomend this lovely recipe.