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01/21/2018
so so, nothing special. streusel is nice.
09/21/2013
These have great flavor. I altered a number of things in part to reduce the calories and in part because I didn't have any yogurt. I used 1/2 cup reduced fat sour cream and 1/2 cup applesauce. I reduced the sugar to 1/2 cup. Instead of making the streusel as written, I combined 1/4 cup chopped pecans, 1/2 tsp cinnamon, and 1/3 cup brown sugar and sprinkled that on top (I'm sure it's better with the butter, but this was still good!). I cooked them for 23 minutes. They came out great! I'm sure the texture is different than it's meant to be, maybe a bit denser, but with about 50 calories less per muffin, I'm ok with that. Tasted delicious! Will make again!
06/20/2013
These are absolutely delicious! All my kids love the streusel topping. I use a little less sugar in the muffins but cannot tell the difference. These will be added to our collection.
04/25/2012
Made exactly as written. Very good muffin. Definitely adding to my personal recipe collection.
01/29/2012
I used a cup of Greek non-fat plain yogurt. Still turned out fabulous. The batter is super thick but still turned out well.
10/21/2011
it's not too bad
05/23/2011
Delicious! I used Splenda rather than sugar. For topping, I chopped almonds and walnuts. Very nice together.
01/14/2011
Very yummy muffin. I made it with greek yogurt to up the protein. I make muffins for my husband to take to work for breakfast every morning and this is one of his favorites.
01/14/2011
Yum!!! The streusel topping isn't really pinchable, so don't worry about that part. Just pop the bowl in the freezer while you prepare the batter, then sprinkle the streusel on & press it into the muffin batter when the cups are full.
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