These muffins are like a wee, portable coffee cake. Moist and tasty!
You can use finely chopped pecans instead of walnuts.
Not bad but you will need to double the topping, add a bit more cinnamon, a bit more vanilla and the cooking time is much to long...18-20 minutes. ...
Read More These were blah and uninspiring. I'll pass on making these again.
Read MoreNot bad but you will need to double the topping, add a bit more cinnamon, a bit more vanilla and the cooking time is much to long...18-20 minutes. ...
I made it in a loaf pan instead of muffins. Turned out great. I cut back on the sugar in the cake so not overly sweet
I used almonds since I didn't have walnuts. Mine were a little dry - I think I used a bit too much flour. I'll be trying this again - the muffins tasted good and my mom loved them!
These were blah and uninspiring. I'll pass on making these again.
This recipe had a lot of fat in it and I thought it would be moister than it was. It could be that I used a 1/2 whole wheat and 1/2 white flour in the recipe. I baked it for 20 min. instead of the 25. I think I would lower the temperature to 350 and use all white flour next time. It was an okay muffin, but really not that much different than most.
I followed the instructions. Used pecans instead of walnuts as that is what I had. Turned out great. Baked 25 minutes, next time I might cut it back a couple of minutes so they might be a little more moist.
