its crisco. can probably be replaced with butter. I haven’t even peeked at the recipe yet, though
i used virgin coconut oil-it worked wonderfully and gave the muffins a nice coconut flavor
Oh funny , I didn’t know that..I use it all the time!! I just know it’s Crisco..LOL
I am planning on baking these on Saturday. Does anybody know how many muffins come out of the recipe? Thanks!
The recipe says 14-16 muffins. I will be making them Saturday also, so I guess I’ll find out if the recipe is correct then :)
it is correct-i ended up with 16
I made them last week. I came out with 16 muffins. They are best right from the oven.
Thank you, Ladies!
I made a healthier version using mostly apple sauce in place of shortening. They turned out great! I’d say they taste like a nice coffee cake :)
Just the simple thought of any type of shortening is disturbing for me :) I am planning on using a combo of oven baked apple sauce and grapeseed oil.
How much applesauce did you use?
I used 1/4 cup of shortening and the rest apple sauce.
It was a bit tricky though, because I wanted the topping to be all shortening, so I divided it out first, added enough shortening to the topping amount to make it crumbly, then added the rest of the shortening and apple sauce to the main bowl. Hope that makes sense!
Do you think the topping would work out with apple sauce? That would be easier!
I made these this afternoon and I ended up with 12 regular muffins and 2 large, so 16 regular size muffins :)
or eight Texas Muffins.
I got 16 very large muffins that each overflowed – I’m going to attempt to bake them again but try to get more out of the batter.
i made 1/4 recipe, using 2 tbs of butter and one whole egg. got 4 regular muffins. they were tasty, but we didn’t let them sit around. let them cool about 15 minutes and then ate them all, so i don’t know how they’d hold.
I’m baking mine in a 9 inch round pan.
Wow, I’ve just read through the recipe and I’m kind of shocked: 2 cups of brown sugar for 16 muffins?
In my opinion, this is an awful lot… almost 440 grams (nearly 1 pound)!
I’m going to drastically reduce it to the half, add whole wheat flour and
cut down the butter with apple sauce (I run out of yoghurt and the shops are closed on Sunday.
I may put some rolled oats in the crumb to make it less fatty… I still don’t know how, as it would be my “première”…
if they still will taste nice ??? Let’s hope :-)
Hope not to sound too rude if I say “I can’t believe they are eating then with BUTTER!”
Gosh, they look so unhealthy… really!
Am I the only one being so “reluctant”?
Sorry folks :-)
After looking at the video, not sure I want to make these! They do not look very appetizing. Not what I pictured anyway.
I made them and I did not think they were the greatest crumb muffins. They were just ok.
I couldn’t stomach the idea of using shortening in my muffins, so I used an equal amount of butter instead (probably not any healthier, I know, but it made me feel better). I have to say the muffins were excellent. I only made a half batch, but we ate them all rather quickly. They’re probably more like a mini coffee cake than a muffin though.
Im going to try making these with Greek yogurt
I made these this morning. I substituted butter for the shortening. They didn’t turn out right for me. They fell in the middle and the crumbs kind of melted into the top of the muffin. Looking at the video, maybe I didn’t mix the batter thoroughly enough. My batter wasn’t as smooth as Marion’s. The flavor was okay. The cinnamon and nutmeg didn’t really stand out.
I will make 1/2 recipe as written. I don’t think 1/3 cup of Crisco will do any harm. This looks like a breakfast/brunch treat, something that I will only eat on occasion. It is not my daily whole wheat toast.
I will enjoy it for what it is and eat applesauce or Greek yogurt on the side.
Don’t mean to be snarky but we are making recipes from a Masters CookBook. There are plenty of lower fat cookbooks out there, maybe a lowfat club is in order. I want to learn from the masters–then, after I have perfected their recipes I will think about altering them.
Cindy, hope you won’t hate me :-)
but in my opinion some of these recipe are “old cuisine”, when people didn’t know that transfat were dangerous for our heath, too much sugar as well….
I love baking very much – I am addicted to baking – and I’ve found that you can make very good recipes reducing fat and sugar and stay healthier…
but this is my opinion…. and as I said, hope you won’t “hate” me, ’cause I really love being part of this great BWJ family.
I usually make the recipe as instructed, however, I love reading how others have adapted the recipe and the results. I made mine with Crisco (shudder), only made 12 (threw out excess batter) and thought they were ok. My kids however, loved them.
I don’t mind Crisco for health/calorie reasons, I just don’t think it brings much to the party in the flavor department. I substituted an equal amount of butter, but it didn’t work well for me. Crisco is all fat, but butter has some water. That might be why the texture was off.
That said, I agree that these recipes aren’t made to be low-fat, and I try hard to make them as written most of the time. I agree that an occasional baked good, no matter what is in it, won’t kill anyone. Everything in moderation!
I made them yesterday & really loved them! I was out of shortening so I just used butter & I thought the crumb & flavor were great. Gave them out to friends and coworkers so there are none left to tempt me this morning! :)
Wish I had used cupcake liners instead of greasing the muffin pan…none of the muffins came out intact :(
That happened to me too! Next time, I use cupcake liners. I have them for every season and holiday. (it’s kind of an obsession. I also have at least 15 different colors of sprinkles and decors. Crazy, I know.)
How well do these hold up? Plan on making today to send in to the boys tomorrow.
These were easy and yummy. I made half the recipe and it made nine muffins. One extra for me!
I made these muffins yesterday, they are very good, soft and just bit crunchy on top.
I keep the recipe and will try with different flavours….
Made these as written and they taste like old school coffee cake. Not as puffy as I would have liked, but pretty good.
Liked them better when they came out of the oven.
Used butter flavor crisco. Forgot to mention that in in my post:
I’m wondering if they live on the East Coast and may not have power. Hope all is OK with everyone!
Good point..I hope everything is OK too..maybe we can just Leave our links here.
I was wondering the same thing…
Guess I’ll just leave my link here, too! Hope everything is okay. Maybe they just forgot :) http://cheesewithnoodles.blogspot.com/2012/11/tuesdays-with-dorie-buttermilk-crumb.html I really liked the muffins, but couldn’t get them out of the tin! Definitely use paper liners. The funny thing is that I was GOING to use them, but misread a comment here and thought someone had said she couldn’t get them out of the tin when she DID use the papers.
I used paperliners for some of the muffins with success and used baking spray for the others and ended up with tasty muffin tops!
I sent Jules a message. She’s likely just stuck at the polls! ;)
My muffins were a mess. I made 12 jumbo sized muffins, which equals 24 standard sized muffins. They all sank in the middles. Just a “C” on the report card in my opinion!
Tuesdays with Dorie 
What is solid Vegetable shortening?
its crisco. can probably be replaced with butter. I haven’t even peeked at the recipe yet, though
i used virgin coconut oil-it worked wonderfully and gave the muffins a nice coconut flavor
Oh funny , I didn’t know that..I use it all the time!! I just know it’s Crisco..LOL
I am planning on baking these on Saturday. Does anybody know how many muffins come out of the recipe? Thanks!
The recipe says 14-16 muffins. I will be making them Saturday also, so I guess I’ll find out if the recipe is correct then :)
it is correct-i ended up with 16
I made them last week. I came out with 16 muffins. They are best right from the oven.
Thank you, Ladies!
I made a healthier version using mostly apple sauce in place of shortening. They turned out great! I’d say they taste like a nice coffee cake :)
Just the simple thought of any type of shortening is disturbing for me :) I am planning on using a combo of oven baked apple sauce and grapeseed oil.
How much applesauce did you use?
I used 1/4 cup of shortening and the rest apple sauce.
It was a bit tricky though, because I wanted the topping to be all shortening, so I divided it out first, added enough shortening to the topping amount to make it crumbly, then added the rest of the shortening and apple sauce to the main bowl. Hope that makes sense!
Do you think the topping would work out with apple sauce? That would be easier!
I made these this afternoon and I ended up with 12 regular muffins and 2 large, so 16 regular size muffins :)
or eight Texas Muffins.
I got 16 very large muffins that each overflowed – I’m going to attempt to bake them again but try to get more out of the batter.
i made 1/4 recipe, using 2 tbs of butter and one whole egg. got 4 regular muffins. they were tasty, but we didn’t let them sit around. let them cool about 15 minutes and then ate them all, so i don’t know how they’d hold.
I’m baking mine in a 9 inch round pan.
Wow, I’ve just read through the recipe and I’m kind of shocked: 2 cups of brown sugar for 16 muffins?
In my opinion, this is an awful lot… almost 440 grams (nearly 1 pound)!
I’m going to drastically reduce it to the half, add whole wheat flour and
cut down the butter with apple sauce (I run out of yoghurt and the shops are closed on Sunday.
I may put some rolled oats in the crumb to make it less fatty… I still don’t know how, as it would be my “première”…
if they still will taste nice ??? Let’s hope :-)
I’ve just found the video: http://www.youtube.com/watch?v=tSx1qwfwsSA
Hope not to sound too rude if I say “I can’t believe they are eating then with BUTTER!”
Gosh, they look so unhealthy… really!
Am I the only one being so “reluctant”?
Sorry folks :-)
After looking at the video, not sure I want to make these! They do not look very appetizing. Not what I pictured anyway.
I made them and I did not think they were the greatest crumb muffins. They were just ok.
I couldn’t stomach the idea of using shortening in my muffins, so I used an equal amount of butter instead (probably not any healthier, I know, but it made me feel better). I have to say the muffins were excellent. I only made a half batch, but we ate them all rather quickly. They’re probably more like a mini coffee cake than a muffin though.
Im going to try making these with Greek yogurt
I made these this morning. I substituted butter for the shortening. They didn’t turn out right for me. They fell in the middle and the crumbs kind of melted into the top of the muffin. Looking at the video, maybe I didn’t mix the batter thoroughly enough. My batter wasn’t as smooth as Marion’s. The flavor was okay. The cinnamon and nutmeg didn’t really stand out.
I will make 1/2 recipe as written. I don’t think 1/3 cup of Crisco will do any harm. This looks like a breakfast/brunch treat, something that I will only eat on occasion. It is not my daily whole wheat toast.
I will enjoy it for what it is and eat applesauce or Greek yogurt on the side.
Don’t mean to be snarky but we are making recipes from a Masters CookBook. There are plenty of lower fat cookbooks out there, maybe a lowfat club is in order. I want to learn from the masters–then, after I have perfected their recipes I will think about altering them.
Cindy, hope you won’t hate me :-)
but in my opinion some of these recipe are “old cuisine”, when people didn’t know that transfat were dangerous for our heath, too much sugar as well….
I love baking very much – I am addicted to baking – and I’ve found that you can make very good recipes reducing fat and sugar and stay healthier…
but this is my opinion…. and as I said, hope you won’t “hate” me, ’cause I really love being part of this great BWJ family.
I usually make the recipe as instructed, however, I love reading how others have adapted the recipe and the results. I made mine with Crisco (shudder), only made 12 (threw out excess batter) and thought they were ok. My kids however, loved them.
I don’t mind Crisco for health/calorie reasons, I just don’t think it brings much to the party in the flavor department. I substituted an equal amount of butter, but it didn’t work well for me. Crisco is all fat, but butter has some water. That might be why the texture was off.
That said, I agree that these recipes aren’t made to be low-fat, and I try hard to make them as written most of the time. I agree that an occasional baked good, no matter what is in it, won’t kill anyone. Everything in moderation!
I made them yesterday & really loved them! I was out of shortening so I just used butter & I thought the crumb & flavor were great. Gave them out to friends and coworkers so there are none left to tempt me this morning! :)
Wish I had used cupcake liners instead of greasing the muffin pan…none of the muffins came out intact :(
That happened to me too! Next time, I use cupcake liners. I have them for every season and holiday. (it’s kind of an obsession. I also have at least 15 different colors of sprinkles and decors. Crazy, I know.)
How well do these hold up? Plan on making today to send in to the boys tomorrow.
These were easy and yummy. I made half the recipe and it made nine muffins. One extra for me!
I made these muffins yesterday, they are very good, soft and just bit crunchy on top.
I keep the recipe and will try with different flavours….
Made these as written and they taste like old school coffee cake. Not as puffy as I would have liked, but pretty good.
Liked them better when they came out of the oven.
Used butter flavor crisco. Forgot to mention that in in my post:
Don’t forget to vote!
Am I not seeing the LYL? I finally bake and I can’t find it :)
http://homebakedsweetness.blogspot.com/2012/11/bwj-buttermilk-crumb-muffins.html
I’m wondering if they live on the East Coast and may not have power. Hope all is OK with everyone!
Good point..I hope everything is OK too..maybe we can just Leave our links here.
I was wondering the same thing…
Guess I’ll just leave my link here, too! Hope everything is okay. Maybe they just forgot :) http://cheesewithnoodles.blogspot.com/2012/11/tuesdays-with-dorie-buttermilk-crumb.html I really liked the muffins, but couldn’t get them out of the tin! Definitely use paper liners. The funny thing is that I was GOING to use them, but misread a comment here and thought someone had said she couldn’t get them out of the tin when she DID use the papers.
I used paperliners for some of the muffins with success and used baking spray for the others and ended up with tasty muffin tops!
http://theleaveningagent.blogspot.com/2012/11/tuesdays-with-dorie-buttermilk-crumb.html
Meh, but done!
I was wondering too…you are probably right with the power being out with still so many people on the east coast. Thinking of all of them!
Here is my link.. I followed the recipe without any alteration, and loved the muffins..
http://myturkishtable.blogspot.ca/2012/11/tuesdays-with-dorie-buttermilk-crumb.html
I sent Jules a message. She’s likely just stuck at the polls! ;)
My muffins were a mess. I made 12 jumbo sized muffins, which equals 24 standard sized muffins. They all sank in the middles. Just a “C” on the report card in my opinion!
http://dawnssimplesweets.blogspot.com/2012/11/twd-buttermilk-crumb-muffins.html#!/2012/11/twd-buttermilk-crumb-muffins.html
With the remnants of Hurricane Sandy and election day, it looks like I should leave my link here.
http://occasionalbaking.blogspot.com/2012/11/twd-bwj-buttermilk-crumb-muffins.html
guess I’ll go ahead and link mine here too.
I really was eager to do these, but I ended up not liking them all that much. Oh, well.
http://luckyredrabbit.com/2012/11/06/twd-buttermilk-crumb-muffins/
Sorry about the missing lyl. I’m out of town and I’ll get it up ASAP!!!
that’s alright! I think we’ll all just be relieved that you’re okay. :)
second that!