I've made these for many years now and we always enjoy them. I don't bother separating the eggs - I just use 2 whole eggs. I also agree with another reviewer here that the topping doesn't really work well. Tasty but it just globs together. I usually just omit it.
I really liked these muffins, but made a few changes. I substituted 3/4c plain yogurt and 1/2 c skim milk for the buttermilk and milk, substituted applesauce for the ricotta, and used white whole wheat flour. I would definitely make these again, but next time would use 3 apples instead of 2 to give it more apple flavor.Read More
Definately not a five-star recipe, but they are tasty. I think I would use muffin papers if I make them again. Mine stuck even though I coated pans with spray. Also, maybe cool them in the pan. The sugar carmelized and formed a crust on top which broke and crumbled all over when I took them out of the pan.Read More
these are so fluffy and moist! i probably ate about 2 muffins' worth of batter so i made only 16. i ate 3 for lunch hot out of the oven, and another 3 for a late-night snack. there was way too much topping though; most of it fell off. my only alteration was replacing half the flour with whole-wheat flour, & i don't know what kind of apples i used.Read More
this recipe seemed to have a lot of sugar for muffins, but it was just the right amount to balance the tartness of the Granny Smith apples. I used a lot less topping than the recipe called for, but I like a less sweet muffin. Like many other reviewers I substituted yogurt for buttermilk with great results.Read More