No, not muffins laced with rohypnol, but in the same style as Great Harvest Bread.
They have a different, more dense but still moist texture than most other muffins. I expect it’s a carefully guarded secret, but I wonder if anyone has discovered it.
I can make good muffins, I just can’t duplicate this particular style. Cake flour yields very light, fluffy muffins, AP flour gets a little denser but not the right texture, and bread flour would probably be all wrong.
Also, I am in particular referring to their fruit muffins, like Cherry, Blueberry, or wildberry, and not to the oat or bran muffins.