Have made these for years. I typically do not bother with the glaze. I also just use 2 eggs in place of the egg substitute. Yield is more like 15 for a good size muffin.
I cut the sugar back and didn't do the glaze and found them really tasty. My muffin cups may be bigger as this yielded 10 muffins.
These do NOT need to be cooked for 25 minutes! I set my timer for 20 minutes and checked on them after 18, they were almost over cooked. I did not use the icing, and they were good. Made 18 good sized muffins, and I did not find them overly sweet.
These are great! As others suggested, I cut the sugar down to 3/4 cup and it was perfect, would definitely not use the full amount. I also increased the cinnamon to 2 tsp, added some nutmeg, and left out the pecans. I used whole wheat flour so I increased the water by about a tsp to compensate. For the glaze, I used apple cider instead of OJ because that's what I had (and who doesn't love apples and cinnamon?). It was awesome like that, next time I might try subbing apple cider for the water in the muffins. My oven runs a little cold but they were still done perfectly after 20 minutes.
These were great. I left out the pecans, not a fan. I also tried them prior to the drizzle and liked them without it. My kids and my husband loved them. I love that the recipe makes 18 instead of the usual dozen. Yum! Will definitely make them again, especially since my kids have already asked for them again.
My husband and I loved these muffins! I followed the recipe to the 'T' with these exceptions: I added a dash of nutmeg to the cinnamon-pecan streusel, used two eggs beaten in place of the egg substitute, and swapped the sour cream for plain Greek yogurt. The muffins baked in my oven perfectly for 20minutes at 400 degrees. They did not turn out to be dry, as some reviewers experienced. The orange glaze adds a nice touch in my opinion, so don't skip it!
Very, very good! It was a little time-consuming to make these, but they were well worth it! The only alteration I made was that I used 1 egg in place of the egg substitute. Other than that, I followed the recipe to a T.
Sorry to be different than everyone else. Maybe cause i'm not a huge coffee cake fan anyway, i thought with the sour cream it would be not as dry. I did do some as the mini-muffins as suggested, and some as big muffins. Maybe if i had done the glaze that might have done it for me. It's ok, and easy to make for a group! The mini-muffins are adorable and good for a brunch scene!
I should have read the reviews before whipping a batch of those, but in retrospect, I knew right away it was on the sugary side. I used the full amount of the brown sugar, assuming it was quite much, but unsure if cutting back would affect the results. I reduced the white sugar to 2/3 of a cup due to the fact I was using honey Greek yogurt, because that's what I had on hand. And I added 1 tablespoon of instant espresso powder to the brown sugar/cinnamon/pecans mix to be folded in the batter (not the portion set aside for the topping). And I passed on the glaze. Next time, I would add more nuts and less brow sugar. I would still use the espresso because that made the muffins heavenly. I would still sprinkle a bit of brown sugar mix on top, but keep the nuts for the batch to be folded in the batter. All in all, a very scrumptious, sinful, rich and decadent muffin, more akin to a cupcake..
I loved these muffins. Even my 5 and 2 year old gobbled them up. I baked a batch of mini muffins for 10 minutes and they came out perfect. The regular muffins I backed for 25 and that was a little too long, I think they would be better at just 20 minutes of baking time. Also, these muffins do not need the 'icing' on top. They were perfect without it. I will make these a lot to send to school with my son, and work with the hubby.
I made these with some of the sugggested modifications from other reviewers-- using a mix of 1 cup a.p. flour and 3/4 cup wheat flour, cutting brown sugar down to 1/3 cup and sugar down to 3/4 cup, mixing the topping into the batter, using 2 eggs instead of substitute, and leaving off the glaze. I also used yogurt instead of sour cream because that's what I had on hand. I only got 15 muffins, but they were normal sized-- it depends on your pan I think. Everyone liked them-- they were great for breakfast!
Yummy. I've made these several times, each time changing a little. Did not use the brown sugar mix for the top (gets too sticky), instead mixed it all into the batter. Cut brown sugar to 1/3 cup. Cut white sugar to less than 1/2 cup. Substituted 2 T oil for all the butter. Substituted yogurt for sour cream. With these substitutions, they're still sweet but more like muffins, less like cake, and they are fluffier without the butter and sugar to weigh them down.
These muffins are delicious! I followed the advice of one of the reviewers and used 1 cup self-rising flour, and 3/4 cup whole wheat flour. I used 2 eggs in lieu of the egg substitute. I also substituted 1/2 cup Splenda sugar blend substitute for the 1 cup of sugar. I baked my muffins @ 375 degrees for about 16 minutes (my oven runs a little hot) and they were perfect! For the glaze I substituted white grape juice for the o.j. as that's all I had, and I thought it tasted great! Will definitely make these again.
Thank you for all the tips from previous reviewers. Based on those, I cut the sugar to 3/4 cup, left out the pecans and eliminated the glaze topping. I also used a combination of white and wheat flour. They were delicious and plenty sweet enough, and I figure those changes helped cut the calorie count a bit. I also reduced baking time to 15-16 minutes. I think I filled the cupcake papers too full so I only yielded 15 muffins. Next time I'll put less in each paper to get to 18 muffins since they turned out fairly large.