Maple Raisin Bran Muffins

I used the baking powder recommended and the texture was fine although I like my muffins dense, not cakey. The problem was getting them done without the topping burning. I had to cook them 25 minutes rather than 15 (I have tested the oven and it is accurate). These are also extremely sweet even though I cut back on the sugar just a bit. Over 26 grams of sugar is a lot compared to other "bran type" muffins I've tried.

Definitely more of a desert than a breakfast item, but my boyfriend loves them all the more that way. I agree with the previous remark about the muffins being more dense than cakey. It is a very good base recipe it just needs some tweaking.