Ok, these are seriously the best muffins I have ever had. I love them, I love them. I even tweeked the recipe from the original and they still turned out wonderful. My children love to bake with me, so as you can see in the pictures, they were right there in on the action. I originally tried these great muffins when I was peeking in on the once a month cooking adventure (see this post) but the original recipe came from here. In my recipe I substituted the white flour for whole wheat flour (see note on bottom of post) and I used lowfat buttermilk instead of milk, mostly because I had it on hand and I thought... why not? I actually forgot to put the topping on it and they still tasted delicious. I had intended on substituting the sugar for honey, but decided against it at the last minute- maybe next time.
Note: I grind my own flour, although I think the whole wheat flour you can buy at the store is a better substitute than the white bleached flour, I think it has a kind of bitter after taste. The wheat I grind does not. If you want to see how I do it check this post out.
For more great recipes check out Blessed with Grace