I love making muffins, and these look great. My problem - one that keeps himself buying and eating the storebought muffins - is that the first day, the muffins are great. After that, well, they start developing a moisture problem - namely, it all gathers on top of the muffin and it becomes slightly, well, slimy, for lack of a better adjective. Any topping - be it sugar, or a crisp topping or anything just melts into this general layer of moisture. The muffins become unappealing within a day or two. What am I doing wrong? I've tried storing in tupperware type containers, and out on the counter, it doesn't seem to matter. Winter or Summer. Whole wheat in the batter or not. Do I need to freeze anything not eaten the first day? Help!! Are you baking them long enough? Try increasing the time by 5 minutes and make sure after that baking you tip the muffins in the pan so the moisture is dispersed. Molly @ KAF

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