Paula, a tough crust on muffins can be due to baking at too high a temperature; baking in a pan that's too dark; or perhaps using a bit too much sugar. The sugar can migrate to the surface then caramelize a bit, making the crust tough. So try reducing the oven temperature first (to 350°F), to see if that does the trick, and/or baking in a lighter-colored pan. If the crust is still tough, cut the sugar back by a couple of tablespoons. Good luck! PJH@KAF

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