The muffins, which I have tasted, came out moist and tender, with a lovely crumb on top. I would like some bigger chunks in the crumb, but it baked up golden and delicious and stayed on the cake, which is all I can ask for. I think the recipe is a bit butter heavy, at least for muffins. Some leached out of the bottom of my muffins and left residue on the tin- yucky. I'd probably swap the butter our for oil if I make muffins again.
This week's recipe is brought to you by Sihan of Befuddlement. Check out the recipe there, or on page 192 of Baking, From My Home to Yours, by Dorie Greenspan.