These are really good muffins! The only change that I made was to reduce the amount of sugar from 1 1/2 cups to 1 cup. They were still perfectly sweet, especially with the added sugar sprinkled on top. Made for Spring PAC 2010.
These were pleasant muffins. I used brown sugar exclusively, and substituted one cup of rhubarb for chopped apples. If I made these again, I'd put some cinnamon in the actual batter as well.
Just tried this warm out of the oven - I made it as a cake instead of individual muffins and it is wonderful - it has the light texture of a tea cake and is not as dense as often muffins are. I ran out of brown sugar and cinnamon so used white sugar and allspice as subs.