Easy Apple Cinnamon Muffins
This apple cinnamon muffin recipe is really easy.
This apple cinnamon muffin recipe is really easy.
Great muffins! I substitute whole wheat flour for 1/2 cup of white, and I use about half brown sugar and half white. I also use applesauce for half of the oil, and that works well. I like Granny Smith apples in these muffins because they hold their shape and flavor nicely (I cut them into big chunks because I like the apples to be noticeable!). I find that extra cinnamon doesn't dry these out because the apples are so moist. And for the topping, I use 1/4 cup of softened butter instead of 1/2, and this seems to be plenty. I wouldn't fill the muffin cups more than 3/4 because the muffins do rise, and the topping can be messy in the oven. Overall, this is a great recipe--wonderful flavor, texture, sweetness, moistness, etc. :)Read More
There is so much wrong with the directions and measurements. 1. it yields 12 regular muffins, not 6. I suspect it might actually be a recipe for jumbo muffins and she forgot to mention that. 2. two apples made up more than 50% of the batter and was definitely too much so 1 apple is plenty. 3. She states to fill the cups to the top, however if you do, this is what you will end up with: 4 hours of scouring your oven and kitchen floor from all the overflow butter and sugar that leaked out of the oven. Just follow the cardinal rule of muffins/cupcakes: never fill more than 2/3 full and you'll be fine. 4. Do NOT use 1/2 Cup butter for the "sprinkle" topping or you will end up with grainy pasty goo that will never (on planet Earth) sprinkle. I suggest cutting back to 1/4 cup to keep the mixture on the dry side, allowing you to sprinkle it as she suggests. I appreciated the taste she was going for. Trust me, follow these 4 EASY corrections to this recipe and they will come out right!Read More
There is so much wrong with the directions and measurements. 1. it yields 12 regular muffins, not 6. I suspect it might actually be a recipe for jumbo muffins and she forgot to mention that. 2. two apples made up more than 50% of the batter and was definitely too much so 1 apple is plenty. 3. She states to fill the cups to the top, however if you do, this is what you will end up with: 4 hours of scouring your oven and kitchen floor from all the overflow butter and sugar that leaked out of the oven. Just follow the cardinal rule of muffins/cupcakes: never fill more than 2/3 full and you'll be fine. 4. Do NOT use 1/2 Cup butter for the "sprinkle" topping or you will end up with grainy pasty goo that will never (on planet Earth) sprinkle. I suggest cutting back to 1/4 cup to keep the mixture on the dry side, allowing you to sprinkle it as she suggests. I appreciated the taste she was going for. Trust me, follow these 4 EASY corrections to this recipe and they will come out right!
Great muffins! I substitute whole wheat flour for 1/2 cup of white, and I use about half brown sugar and half white. I also use applesauce for half of the oil, and that works well. I like Granny Smith apples in these muffins because they hold their shape and flavor nicely (I cut them into big chunks because I like the apples to be noticeable!). I find that extra cinnamon doesn't dry these out because the apples are so moist. And for the topping, I use 1/4 cup of softened butter instead of 1/2, and this seems to be plenty. I wouldn't fill the muffin cups more than 3/4 because the muffins do rise, and the topping can be messy in the oven. Overall, this is a great recipe--wonderful flavor, texture, sweetness, moistness, etc. :)
The finished product tasted wonderful, but you really need to fill muffin tins with batter only two thirds full at most, and make only one third the amount of butter crumb mixture. We spent the balance of our post muffin morning cleaning the horrible burned on mess in the bottom of our oven from too full muffin cups. Filling the tin less would probably yield a full dozen normal sized muffins. With this correction they should be excellent!
I liked this recipe, its simple and easy. I found that if you change some of the ingredients, like instead of 1.5 cups of sugar, I just used one; Instead of 2/3 cups of oil and milk i used 1/3 of both, added an extra egg and some hot water to replace the milk and oil, the mixture turns out more fluffy and light. Nice simple recipe tho :)
WARNING! Do not fill the cups to the top as the recipe says! You will have a big mess in your oven if you do. Also, there was a lot of butter in the topping. Next time I will make sure that I half the butter like others have suggested.
After having read previous reviews for this recipe, I modified it the first time out by adding more milk and doubling the cinnamon. I also found that it yields an average of ten, rather than six and the topping was enough for two batches. Overall, these were a hit with my family, with the changes I made, and they clamored for more once the first batch was gone. As muffin recipes go, I thought these were pretty good.
This recipe was great! It was very easy and quick, except for peeling and chopping the apples, but i guess there's no way around that! I used 2 tsp. of cinnamon instead of one and also instead of 1/3 c. oil, i used 1/8 c. vegetable oil and 1/4 c. applesauce. I got 12 muffins out of this. They are delicious- a great way to get rid of some apples!
I did not read the reviews first. I wish I did because I ended up with a mess in the oven. Do not fill to rim like it says to. They were great though. I will be making them again.
I rate it a 5 off the way the recipe exists - and I had the recipe altered to make 12 muffins. The batter filled 12 cups perfectly, but then grew out instead of up at all, which resulted in a very messy oven and lots of smoke. For the topping, I used 1/2 brown sugar and 1/2 white sugar which was really good. The taste of the muffin was good, but a touch too sweet and a little flat. Perhaps this could be fixed with just a dash of salt.
Delicious! I liked that they were dense b/c it makes a filling breakfast muffin. Was able to make 9 muffins. Only thing odd was that the topping didn't mix well for me...In order to cube the butter, I took it straight from the fridge. Maybe I did something wrong. I ended up wasting a lot of the crumb topping b/c it looked like too much for the few muffins the batter made.
I've been wanting to do more baking with my daughters and we decided that we'd get up extra early (5:30) before school this morning to try this recipe. They really turned out great! Three out of four of us loved them with the exception of my 8 year old (she just *liked* them). I think she expected something much sweeter almost like a cupcake, but if I wanted cupcakes for breakfast, I would have used a cupcake recipe - these were just the right amount of sweet for breakfast, especially for children...Perfect! ------------ Here are some tips and changes that I made to this recipe: I used apple sauce in place of the oil but I think next time I'll use half applesauce and half butter or maybe even all butter just to see what I like best. I'm also going to try a small dollop of apple jam in the middle of each muffin, too, for an added touch. As for the topping, I used an entirely different topping altogher and it was great - crumbly just as it should be. Here it is for any of you who may want to try it... Crumbly Topping: 1/4 c light brown sugar, 1/4 c all purpose flour, 1/4 teaspoon cinnamon, pinch of salt, 3 tablespoons of oats, 2 tablespoons of butter Crumble in 2 tablespoons of butter into dry ingredients and sprinkle on muffins before baking. Tip: As others have state, *definitely* only fill the cups halfway. I did and the muffin tops were just picture perfect. I put the muffins in for exactly 20 minutes and they came out just right.
I love these muffins! They are amazing. While they were cooling I had to keep slapping my husbby's hand bc he kept trying to sneak one. I am glad I read other people's reviews. I cut back a bit on the apple, added some more cinnamon and cut back on the topping mix. I doubled this recipe so it was suppose to make 12 but made almost 3 doz. I followed someone's suggestion of only doing 1/3 cup of oil and a 1/3 cup of milk and then added an extra egg and about 1/2 cup(ish) of hot water...resulting in nice and fluffy muffins. I cooked them for about 23 min and they were perfect - 25 min was a bit too much. I also only filled the holes up about 2/3rds of the way so they wouldn't spill over.
Logic told me the quantities seemed off, but I disregardede my own instinct and went ahead anyway. BIG MISTAKE. If, I ever attempt these again, I shall follow the other user's hints and suggestions.
My husband loved these. I really liked the topping but felt they were a bit dry. I will adjust for this but these are a keeper
After adopting some others' modifications, this recipe was great. I used applesauce instead of oil, added 2 tsp. vanilla, omitted the topping and baked for 18 minutes. My picky kids gobbled them up. Plus, they aren't too sweet for breakfast. Easy too!
Everyone is right about the stiffness of the original recipe and the excess of apples. This is what I did: 1 1/4 cups flour, 1/2 cup brown sugar, 1/3 cup white sugar, 1/2 t. salt, 2 t. baking powder, 1 1/2 t. cinnamon, 1/3 c. "Sarah's Applesauce", 1 egg, 1/2 cup milk, 1 apple- peeled, cored, and chopped. I also filled 12 muffins cups 2/3 of the way full. I chose not to use the topping, to save calories, and everyone loved them! And, if you bake them for about 16 to 17 minutes, they will be much more moist.
The previous reviews are correct, and if you take heed, this is an excellent recipe! 1. Don't fill muffin tins to top. 2/3 full as usual. 2.) Cut butter back to 1/4 c. for topping. Though it seems like two apples makes the apple:batter ratio inappropriate, it really was spot on! Very flavorful and moist! Just adjust as above. Thanks for the delicious breakfast!
I made substitutions to this to make it gluten free, dairy free. I use my own gluten free flour blend (sorghum, rice, buckwheat, and xanthan gum), use gluten free baking powder (you can also make your own) and I used rice milk, though you could use almond for an extra boost. I also used 3 apples, McIntosh, and added a 1/2 tsp more of cinnamon. This was sweet enough and didn't need the topping. Next up is to try some variations to reduce the sugar content. I've made this recipe non gluten free before and it was good, but the gluten free flour blend I use is safe for the many people I know avoiding gluten and a bigger hit with my family. This made 12 regular sized muffins.
I really wished I had read the reviews before making this recipe. It was definitely too much butter, left a mess in my oven and yielded 12 regular size muffins. Despite that, they were delicious! I will however use 3 apples next time, my kids love fruit!
Pretty good muffin! Made a few changes based on personal preference. Used 1/2c Whole Wheat Flour for some of the AP, Used 1/4c Brown Sugar for some of the white, and unsweetened applesauce for the oil. Only needed 1 big apple as well. I skipped the topping, because I like to freeze and reheat these for my preschooler's breakfast. Made 12 regular sized muffins filled 2/3 full. Came out perfect (and tasty!) after 20 mins. Will make these again!
the first muffin recipe that i've been sucessful with, very moist and great texture. I got 11 regular sized muffins only filling by 2/3, but they didn't rise much over the cup edges, which i think muffins should. I added a little extra milk and cinnamon as per the other reviews and used a topping from another recipe (with less butter) i also added about 1/3 cup chopped walnuts, used one apple peeled & chopped and shredded the other with skin.
I used whole wheat white flour, cut the sugar back to a scant 1/3 cup and I used homemade applesauce in place for half the oil called for. For the topping, I used brown sugar and I halved the topping amount for just a touch of crumb topping. These turned out really good--even with my small healthier adjustments. Cutting the sugar and topping in half gave it just the right amount of sweetness without it being overkill. My kids especially liked these. Next time, I might try using apple pie spice in place of the cinnamon and I'd add a teaspoon of vanilla extract.
This recipe was quick and easy! I read the reviews and decided to just go with the original recipe. Muffins turned out perfect! I left the apples in approx. 3/4" chunks....gave the muffins a great texture! Oh, and I added a little vanilla! YUM! Thanks!
These muffins have the basis for excellent taste. 1 apple is plenty, double the cinnamon, and use only 1/4 cup butter for the topping, or else you will have a gooey mess. I also halfed the sugar into white/brown portions.
I made the entire recipe as instructed except for one thing, I halved butter in the struesel. Another reviewer was right, it is far too much. It was tasty but don't go to heavy on the topping, it's overpowering at times.
Made 10 muffins and a mess.. Good taste though. Way too much topping. Waste of butter. Make half..
I love these muffins! I made "Sarah's Applesauce" and used half of that and half the oil. When I make these I can't help but make them the way you would with other recipe (mixing the flour, salt, baking powder, and cinnamon in one bowl and the egg, sugar, applesauce/oil and milk in another) just so everything doesn't get so over mixed that it makes the muffins too dense. I took other suggestions: double the cinnamon and use 1/4 cup of butter for the topping. For the topping also I use 1/4 cup brown sugar, 1/4 cup white and double the cinnamon for this as well.
Perfect treat on a chilly morning. I made a few changes - applesauce in place of oil, 1 apple only, 1 tbl of cinnamon in the batter, 1/4 c. brown sugar, 1/2 c. white sugar. And I only used 1/4c of butter for the crumb topping. Made 12 regular sized muffins. Everyone loved them, and they whip up fast, with ingredients I always have on hand in the winter months.
AMAZING! my family cant get enough of it
This recipe doesn't work! I wish people would rate the recipe as written!!! With the proper adjustments, it was 5 stars. If you make the batter as written, it is super dry! I substituted 1 & 1/2 cups of sara's homemade applesauce (from this site) for the chopped apples (this caused me to end up with 16 muffins.) Without this, this would have not have been moist at all. Also, reduce the sugar if you use sweetened applesauce and I'd reduce the flour to 1 cup and add only 3/4 cup of applesauce to make 12 regular sized muffins. I also had to adjust the temperature to 375 degrees so the muffins wouldn't burn before they could cook through. I also only cooked them for 18 minutes, then let them rest in the pan for 5 minutes to let residual cooking do the rest. The crumb mixture is also incorrect; I used 2 TBsp of butter, 1 TBsp of flour, 2 TBsp rolled oats, 1 TBsp sugar and 1/2 tsp cinnamon. This makes plenty of crumb mixture for 12 muffins. And ABSOLUTELY only fill the muffin tins 2/3 of the way, not completely full! The recipe as written is a disaster, but I gave it 2 stars based on the ease to manipulate it into something yummy!
I give this 5 stars with the changes previously mentioned and a couple of my own. I did 1/2 whole wheat and 1/2 white flours, and the same ratio with brown and white sugar. I used applesauce instead of egg and soy milk instead of cow's. I also added some finely chopped pecans to the topping and just a bit of allspice in the batter.
Moist and wonderful muffins for my roommates this morning! I made the original recipe size (6) but got 12 good sized muffins. I agree with other reviewers that they were a bit dense; adding some extra baking powder would be a good idea. I also used 2T of skim milk instead of 1/4c of the 1/2c of butter. I always put cloves and nutmeg in with cinnamon--amazing results. This one's a keeper.
These were delicious! I used a little more milk. These were moist and had a wonderful apple cinnamon flavor. Didn't do the struesal topping because we ran out of time so we just left them plain, but I can just imagine how much better they would have been had I used it. This will be a keeper in my recipe box.
When I converted itfrom 6 to 12 muffins it had the wrong information in the directions. 3 cups of flour in ingredients but 1 1/2 cups of flour in the directions. I didn't catch it in time.
My roommate makes these all the time because I beg her to! They are fantastci! Although the recipe definitely is slightly off, it should make about twelve large muffins, do not fill more than 2/3
I just baked these muffins, the batter was very thinck but i added about a tablespoon of milk and 3 apples and they looked good.Also I didn't use the topping givin, I just used sugar and cinnamon.Over all they were VERY good, nice and moist.
This recipe is so popular at my husband's monthly brunches at work that he asks me to make it every time. He says everyone loves these muffins because they are ABSOLUTELY DELICIOUS. I'm not entirely happy about that because there is actually nothing particularily easy about this recipe. I have no idea why they have the name easy. Easier than what? How could it be harder? Having made them several times I have learned how they can be made with less effort using a food processor. After I mix the dry ingrediants I put the topping ingredients in the bowl of the food processor and pulse to get crumbs. Then I use the food processor to chop the apples up. I have an apple corer from pampered chef (not that Apple Corer Peeler Slicer which would really help). Then I just cut the peel off of each section of apple. Pulsing the apple slices makes nice little pieces of apple. I also add a little lemon juice to the apples. I also put cream instead of milk since I want the muffins to be delicious and they're for other people. ;)
The measurements in this recipe are completely wrong. If you follow this recipe, you will end up with hard as a rock muffins, a huge mess in your oven and a bunch of wasted time and ingredients.
These were fabulous!!! Easy to make and so delicious. I was accused of trying to pass off Costco muffins as my own!! However, if doubling the recipe, it is not necessary to double the sprinkle topping.
The recipe I will be revamping the next time. I wish I would have looked at the reviews. DO NOT fill to the top. The edges over flowed like others and had a mess. I feel that this baker must have posted these messed up instructions on purpose. And the butter mixture is to much as well. We could not enjoy these as is, due to the muffins were still gooey and the tops were fried.
Very good recipe. I made these for my son's preschool class for Johnny Appleseed Day. I used mini-muffin tins instead of regular size and baked for about 12 minutes. I cut back on the amount of chopped apple and sprinkled only brown sugar on top since these had to make it to school intact. I also added a dash of nutmeg because I love the taste with cinnamon and apples. They were even better the day after. Thanks for the great recipe.
I thought these were fantastic! I didn't change a thing; I was just careful not to fill the muffin tins to the top, so they wouldn't overflow and cause a mess - as per earlier reviews. Oh, I doubled the cinnamon too. The topping was great, and I got several requests for the recipe. Thanks Mindy! :)
Good stuff! Like the other reviewers said, don't fill the muffin pan up to the top or you'll get a mess. I just stuck a large baking pan under the muffin pan and didn't worry about it. I added about 1/4th cup of whole grain cereal crushed up. I think this would be ok made in a cake pan too with a powdered sugar glaze drizzled over it. Thanks Mindy!
My 3 year old daughter requested Apple Muffins, so I tried this recipe. She loved it!!! I loved the chunks of apple. As with most reviewers, I didn't fill to the top of the cups, only 3/4. That was perfect. Also, the batter seemed dry so I squeezed the juice of one orange into it. Added some vanilla. Used 1/2 cup white sugar and 1/4 cup brown sugar. And I didn't bother with the topping. The next day I didn't have enough apples, so I used canned peaches. That was nice too.
The 2 stars are for flavour only. If a beginning cook tried this recipe as is I can't imagine it working out. I left the topping off, as it's not nec for flavour and adds a heap of calories and a mess if you actually filled the muffin tins. My main complaint is the texture; mine turned out to be a crumbly mess,altho they weren't dry. Made eating them without a plate impossible. But like I said the flavour was great. Will try a different recipe before giving this one a go again.
This was a tasty dessert, but the recipe has a few things that need to change. I personally increased the milk by 1/4 cup, the recipe yields about 10 muffins, and 1 1/2 apples should be enough...even one! The butter needs to be cut down to about 1/4 or 1/3 a cup, because I had tried it another time with the 1/2 cup and I ended up with goo! Best of luck!! This is definetly a favorite, super simple too!(:
I've made these several times now and find the original recipe is a bit blah for my taste, but it' a great base to start with if you are not afraid of experimenting in the kitchen. I double the recipe to make a 12"x8" pan of squares instead of muffins. For a double batch I make the following adjustments: All whole wheat flour, 1 cup loosely measured brown sugar, 1 tbsp baking powder, 4 tsp cinnamon, 1 tsp nutmeg, 2 flax eggs, soy milk in place of regular, Unless my apples are rather large, I add an extra one (so 5 instead 4 in a double batch). I also shred some and chop the rest. Keeping them on the healthier side, I omit the topping altogether.
Very light and fluffy. I used a chopper to get the apple pieces very small so it wasn't so chunky. Everyone loved these at my breakfast potluck
I found that with only 1/3 cup of milk what I got was just a crumbly mixture...then when I added more milk I got a mixture that resembled paste!!!! What a waste of food!
Wow! Everything about these muffins is good! They look good, smell good, and taste great! I mixed the muffin batter as the recipe said, but for the topping I just estimated the amount of butter and used softened butter. It didn't mix perfectly, but they turned out fantastic! They are very moist....just make sure you load up on the topping. It really finishes them off!
This recipe was pretty good. I didn't use the topping to make it a bit healthier. I had to double the recipe because (as it says) it only makes 12. Be sure to let it cool thoroughly before pulling it out of the pan because it's a bit crumbly. Be sure to bake it long enough as well.
This is more of a cake type than a bread type muffin. I used the recipe with and without the topping. I used Fuji and Braeburn apples, and they were both good. This is my husbands favorite muffin. I gave it 4 stars because the topping is really messy to clean up after it over flowed the pan. This recipe made 12 standard muffins. This is now my standard apple muffin recipe.
We loved this! Followed the recipe using the suggestions from the top reviewer. We ended up doubling the batch and not exactly measuring the apples (who does that anyway? Two apples can equal 1 cup, 1/2 a cup, etc), just adding how many we liked. Next time we'll add even more and probably in bigger chunks! I did find that we had waaaay more topping that we needed.
These are great and truly easy. My daughter has an allergy to eggs. So, I substituted 1/2 tsp more baking powder, 1 tbsp more milk, 1 tbsp apple cider vinegar for the egg. I also substituted 1/2 cup whole wheat flour and only used one large apple.
As far as I am concerned this doesn't even deserve 1 star! The quantity is all wrong..I figured that out and filled 12 standard size muffin cups, using paper liners. So far, so good. While the muffins were baking in the oven, I noticed a burning smell coming from my kitchen. When I pulled them out of the oven, the 'goo' had spread all over the baking pan. I let them cool for a bit, then tried to remove the muffins from the tin. They came out in pieces...no way to serve these as a 'muffin'. I know my husband will LOL when he comes home from work and sees my mess. I am usually a pretty good cook/baker . . . this recipe was a terrible waste of my time and ingredients. It makes me wonder if allrecipes.com has and uses a test kitchen to verify the quality of recipes. I guess allrecipes leaves it up to folks like me who are willing to experiment. I won't trust and make that mistake again!
This was suprisingly great. Homemade muffins tend to turn out dry or bland when I make them, but this recipe was not only really simple, but they were loved by everyone at brunch. Light, moist, and tasty. I did not have the butter for the struesel top so I just sprinkled cinnamon sugar on top while they were cooking. Turned out great.
This was the best muffin ever! I only used 1 med - lg apple and it made 14 big muffins. I added just a little extra milk and about 1/4 extra baking powder. I will definately keep making these muffins! It was so easy, I'd never made homemade muffins before and these were a hit!
This recipe is absolutly fantastic. I have made with and with out the topping and either way is amazing
I made this recipe. It yields 12 not 6. Do not fill them up all the way. I made that mistake. So this ended up being a VERY messy situation. However!! A delicious mess. They were so good! I will make them again
Fantastic recipe! To cut down on fat, I didn't add the topping, and they still came out delicious. After reading reviews, I doubled the cinnamon, halfed the oil, and added a quarter cup of apple sauce. I also used three apples coarsely chopped because I love apples. Great addition to my recipe box!
This is such a scrumptious muffin recipe, with real apples!! I made 12 muffins, that were still quite large, and instead of crumbling the topping over, I accidently used spreadable butter (lighter in fat content!), and this worked out just as good! Definantely make this one again and again!!
These muffins are delicious. The recipe says it only makes 6 but I easily got a dozen muffins by filling tins only half-way. The strudel is too buttery. The first time I made it it dripped all over. The second time I used the strudel topping for Orange Cinnamon Muffins and they turned out much better. Without topping would still taste pretty good too
DELICIOUS!!! I changed the recipe a bit: all brown sugar, and 3 small apples. The batter was thick, so I thinned it out a little with more milk. The batter made 12 regular sized muffins. Very tasty.
Yum! These muffins were moist and delicious. Even my mother, who usually doesn't care for muffins, enjoyed them! I didn't make the topping because I thought it would be too sweet for breakfast, and they were good enough without it. Following some of the reviews, I added about two more tablespoons of milk, doubled the cinnamon. I used one large apple instead of two, and cut into big chunks. I also filled the cups 3/4 way, and with the alterations, the recipe made 12 muffins.
These are the bomb dididy!!!! I would eat these over and over and over and over and over and over again, of course, I would gain quite a bit of weight but it is sooooooooooooooooooooooooooooooooooooooooooo worth it!!!! My kin downed these like in one minute!!!
Wonderful recipe. It was so easy, and I could find all the ingredients in the house. My parents loved them and said they were some of the best muffins they have ever tasted. I am planning to make them again and again. This recipe will definitely be put in a safe place. Way to go, Mindy!
Really tasty, moist muffins! I don't think the topping adds much so in the future, will skip it.
smell delicious especially while cooking... the topping mixed but not as good as hoped.. but I took the butter straight out of the fridge... so I had some topping left over. The apple should be cut in small bits... I chopped them but they we're still big. I made 8 muffin "bars" filling them about 1/2 way.... Good recipe.. does need some adjustments though..
Excellent! They are too good!
Don't fill the cups to the top only fill to 3/4 and use 1/4 cup of butter for the topping and they are perfection in a cup!
I'm a little taken back by all the reviews on this recipe. I read the last few entries and was somewhat concerned about making them. I doubled the recipe, hoping to make 24; but I ended up with 33. But only because people posted not to fill the muffin tins. The recipe is GREAT, batter is a bit thick, but a spoonful makes a great muffin! I will make them again! The comments for me were totally
This recipe was a very good one but a single batch made not six muffins but twelve and a double made 36. I made these for christmas and my family loved them. When you are making them the muffin batter looks super thick but it's okay it is supposed to look like that.
It came out as a dough instead of muffin batter.This is the worst recipe I have ever looked at.
These were very good! I shredded the apples and added 2 tbsp. of lemon juice to them before I added the apples to the batter. For the topping, I only used brown sugar, light earth balance margarine and old fashion oats. I baked at 375 instead of 400 for about 20 minutes.
Wonderful muffins. Went apple picking and wanted to use up some of the apples. These were great. I added a little oatmeal like one person suggested. I doubled recipe and got 24 regular size muffins. I did not do the topping but was going to dip them in cinnamon sugar instead. Never did get around to that part because they really didn't need it. I will be making these often and maybe add some raisens next time just for fun. Ü
I only used one apple and sprinkled the top with our cinnamon toast mixture without any butter. Perfect. Makes 12.
I just made these for the second time in a few days. They're wonderful, tasty and moist! I may add another apple to make it even more moist and "appley". Thank you for such an easy, tasty recipe.
I've baked this several times and have done what others have said (and followed my own logical sense) and used regular muffin tins and only filled them a bit over halfway. I also add a bit of chopped chocolate when I'm feeling fancy or have some leftover from another baking project. I think you could easily reduce the amount of sugar in this - the apple and cinnamon flavours nicely and it shouldn't be too sweet. Oh, and I never make the topping. I think they're fine without.
These muffins are fantastic, but I have to say, next time I will cut way down on the topping of leave it off all together, it ruined the taste of the muffin for me. I have a sweet tooth, but these were a little much. **Update, made these again with just a little cinnamon & sugar on top instead of the topping called for as someone else did per their review and they came out way better in my opinion.
I followed this recipe exact with the exception of filling 12 muffin cups instead of six. The tops bubbled over and made a mess in the oven and smoked us out. Muffins were thick and just had a bad flavor.
Good, but like others have said you should fill the cups half full or you will have a smokey mess. Also the topping was a bit too buttery. I would stick to a cinnomon sugar topping next time.
I found this while searching for a muffin recipe to use the fruit. This is exactly what I was looking for, but it took me remixing the batter to realize it should say 1-1/3 cups milk instead of just 1/3 milk. If you only use 1/3, you end up making more of a dough than a batter. The only other changes I made were substituting regular milk for almond milk and I used canola oil instead of vegetable.
Don't fill up the cups all the way (no more than half). Use about half a cup of milk instead of a third (batter is really thick otherwise). If you double the recipe, don't double the apples. Cooking time seems short... They look and smell amazing! We'll see how they taste in about 10 minutes.
Delicious muffins although I altered the recipe quite a bit! I used only 1 apple, and ended up not needing the whole thing. I omitted the topping for a mixture of cinnamon and sugar (1/4 cup of sugar and 1 tsp. of cinnamon.) I doubled the amount of cinnamon. Instead of 1 1/2 cups of white flour, I used 1/2 whole wheat, and I used both white and brown sugar. The batter was dry, so I added some more milk, making the total about a 1/2 cup. The final product filled 9 muffin cups to the top. It was light and fluffy, and the apples added a nice crunch. Great recipe!
I love this recipe! Just some tips though, the topping tends to smoke so I don't add it until they are almost done cooking and DO NOT FILL THE MUFFIN CUPS! They puff up a lot and with the topping they bubble over the sides if they are too full. I also only used 1 apple which I thought was perfect but its to taste. Great recipe!
I added oats to my muffins. I think this would be much better (4 stars) without the topping. Maybe mine turned out wrong, but it just was a hard top that didn't taste like much. :S
I changed the recipe a little. used 1/2 c. dark brown sugar, 1/2 c. steel-cut oats and 1 cup unbleached flour to equal 1 1/2 cup flour. also, used Oriental cinnamon and it really makes a wonderful difference in the flavor. for the topping, no butter, 1/2 c. dark brown sugar and oriental cinnamon. My muffins turned out good and the flavor was great.
The muffins were delicious, but there were some problems. I followed the other reviewers suggestions and only filled the muffins 2/3 of the pan, but I overlooked the butter crumb part. Don't make as much of that and you'll be fine. Also, the muffins were a bit too dry. I suggest adding more milk.
These are yummy! I subbed applesauce for the oil, used 2.5 apples and added some carrots. Also cut sugar to 1/2 cup (plenty sweet!), and subbed oats for 1/2 the flour. Per other reviews, cut the butter in streusel by 1/2, and cut sugar a bit. made 12 regular sized muffins and there is more batter-for another day:-)
Reduce quantities for crumble topping (esp butter) or you will have enough for 12 muffins!
I have no idea how this recipe got so many positive reviews. Besides the errors in measurement (the recipe makes 12 muffins, not 6, there's far too much butter in the crumble topping, and you should NEVER EVER fill muffin cups all the way up), there's the fact that they came out heavy and largely tasteless. I even added extra spices -- some nutmeg and allspice, in addition to the cinnamon .And even though I halved the amount of butter in the topping, I still wound up with a buttery mess on the bottom of the muffin cups. Fortunately it confined itself to the pan
This muffin recipe is a winner in my book. They taste out of this world!! I actually grated the apples instead of chopping them up. And I added rolled oats to the streusel topping instead of flour. To those who said there was too much butter in the topping, I dont think you are mixing it up quite enough. You have to cut the butter in really good. I plan on making these again soon, but using whole wheat flour and 1/2 applesauce instead of oil like other reviewers stated. Great recipe!
Wish I read the complete review!! UGHH 3/4 full is plenty when you are filling the pan. Also 1/4 cup of butter is plenty!! What a mess!! They were good when finished!
Very Easy to make but messy messy, i had to much of the streussel so it made a mess. but ohhh myyyyy the test was well worth it.Just be careful with the mess. the good news is you can feed them to your exciting family and they will clean up the mess just to get you to make some more pronto!! awesome
I followed what most of other reviewers have done and next time I will look for a recipe that will work as written.
I'm giving this 4 stars just because I changed the recipe so much, but the flavor is a definite 5 star! First thing is that I made it Gluten Free- instead of all purpose flour I used an equal amount of Bob's Red Mill GF baking flour, and 3/4 tsp Xanthan Gum. I also used 2tsp of Cinn instead of 1, and only 1 apple which was plenty. I used 1/8c oil, and 1/4 applesauce, and (as if that wasn't enough to change) I sprinkled a little cinn/sugar on top rather than the topping to make it healthier. I filled each muffin cup with ~1/4c of batter and they rose to the top of the pan (made 12 muffins). The flavor of these was wonderful and they were relatively light/fluffy!! With not using the topping and cutting down on the oil they are healthier too :) Will definitely make again!
What a mess! The topping overflowed in the muffin pan causing a burning smell in the kitchen. Way too much butter in the topping. I won't make these again!
Yummy! I used a 1/3 cup of apple sauce just to add a bit more to the batter (makes them more moist) I never fill the liners to any muffin or cup cake if they say to as 99% of the time they will over flow! For topping I did my own use 2 apple and spice oat meal packets not even 1/4 cup of brown sugar and about 5 tsp of soft butter (NOT MELTED) use spoon to mis and make crumble. Take a little brown sugar and sprinkle on top of muffin (just a little) then add crumble bake half the time on middle rack then move to top rack for the rest of the! Spilt open and use either a little jam or even great with cream cheese! Love them!!
I made these for breakfast this morning and they were delicious!! Easy recipe!! The only thing I did different was use cinnamon and sugar for the topping!! Very moist!! We enjoyed them. I would recommend this recipe!