{TWD} Buttermilk Crumb Muffins

This week’s Buttermilk Crumb Muffins were pretty delicious fresh from the oven but seemed to lose their flavor and texture once cooled.

We started with some dry ingredients…and quite a bit of shortening…

and some wet ingredients.

Once the batter was tucked into the greased muffin cups, it was covered with a heaping teaspoon of crumb topping.

They were then baked for a bit and when they came out, the party began…

They were a very dense muffin with subtle cinnamon flavor.

Thank you Lisa of Easier Than Pie for hosting this weeks TWD recipe. If you’d like to try making these, visit her blog for the recipe. Check out how the other bakers of TWD fared here.


6 Comments Add yours

  1. cindy says:

    You muffins look perfect, great photo. My muffins resembled the Grand Canyon.


  2. Your muffins look great. And, you’re right about them losing their flavor after awhile.


  3. oven chaos says:

    Tell us about the muffin party – this sounds interesting :) Your muffins look gorgeous – love the crumb cracks!


  4. Cathleen says:

    Nice looking muffins. :)


  5. Allison says:

    Yours look great! I think you got more topping that I did, and the topping is the best part!


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