Changes: only used 1 cup of sugar, used unsweetened vanilla almond milk and didn’t measure sugar for on top so probably used more. I felled my regular sized muffin cups a little more than 3/4 and only had a couple muffins run over the top edge. Probably could have made 13 muffins, I had a little extra batter.
Absolutely the best muffins I’ve ever made, and one of the best I’ve ever tasted a few hours after baking. Slightly crunchy on top, soft but not cakey inside. Let them set on the counter over night overnight without covering (per recipe) and they were a little dry, more like commercial made muffins. Flavor was still amazing.
