I've just been looking thru old posts on muffins, and have enjoyed reading about Mrs. Smith's muffin challenge. I'm looking to improve my muffin skills--I've always made the recipe from BH&G, and while they are fine, I know I can do better. They tend to be a little dense and floury, without much flavor. I would like to shoot for something closer to Au bon Pain's Cranberry walnut muffin--crispy on the outside, cakey on the inside, and very flavorful. I will try some of Mrs. Smith's recipes (such as Smokey's Cranberry muffins), but can anyone tell me in general what makes a better muffin? Is it using butter instead of oil, different sweeteners, oven temperature, leavening?