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|Calories1260Calories from Fat460|
|% DAILY VALUE|
|Calories from Fat460|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Kate A. 4 years ago
Loved this recipe! I only changed a few things... I mixed the dry ingredients of the second step (everything but the flour), and then added the wet ingredients over it (I didn't mix the wet ingredients in a separate bowl, but I might next time since it took a while to fully break the yolks - I probably could have whisked the dry/wet together less if they had been broken beforehand). I made the muffins bigger and came out with 19 instead of 24 (they are gorgeous!). I used extra kosher salt in the Pecan Streusel because I love little bursts of salty in my sweet stuff - I think it was a good call by the author to add it. I did like AB recommends and preheated my oven to 325F and raised it to 375F when I stuck the muffins in the oven to give them that extra burst of heat. (the temp is 25 less than the recipe says because I used a dark sheet and our oven is wonky :/ ) I added some vanilla extract to the icing.... forgot to microwave it to thin it out. It drizzled ok, but I think I would microwave it next time. It was great icing but sweet - the salt in the steusel helped to keep it from being cloying. The muffin itself is pretty tasty - the spices are good, but I don't think I would use just the muffin recipe since there's not any texture - the streusel and icing are what make it. Taking a bite of it altogether feels like taking a bite of Fall :) Definitely making this again!