Apple Raisin Muffins

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
about 5 dozen miniature muffins
Level:
Easy

Ingredients
  • 1 cup water
  • 2 cups sugar
  • 2 cups grated apples
  • 2 cups raisins
  • 1 cup (2 sticks) butter
  • 2 teaspoons ground cinnamon
  • 2 teaspoons freshly grated nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup chopped walnuts
  • 2 teaspoons baking soda
  • 31/2 cups all-purpose flour
Directions

Preheat the oven to 350 degrees F.

Combine the water, sugar, apples, raisins, butter, cinnamon, nutmeg, and cloves in a saucepan; bring to a boil. Remove the pan from the heat and cool completely.

In a large bowl, stir the nuts and baking soda into the flour. Add the cooled mixture to the bowl, and stir until blended. Fill greased miniature muffin tins with batter to the top. Bake for 15 minutes.

Note: Extra muffins can be stored in a re-sealable freezer bag


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4.6 107
I don't know if I did something wrong here, but I followed this recipe exactly and was very careful about my measuring, but they turned out very, very dray and very, very bland. They simply taste like flour/bread, except for the occassional taste of a raisin. I cannot taste the apples or cinammon, etc. at all. Will definitely not be making again. :( item not reviewed by moderator and published
Very good recipe to be inspired by and make it your own. I recommend adding the juice of a lemon to the water to mellow out the sweetness of the sugar called for in this recipe, and if you are using a sweeter apple like red delicious. I also recommend adding 1/2 tsp of salt to the flour mixture. Mine turned out moist and fluffy and not dense and were perfectly sweet, and buttery enough that you don't need to add a pat of butter, but not so buttery to be greasy. I made reg size muffins, yielded 2 dozen, baked at 350 for 25-30 minutes or until a toothpick came out clean. Next time I will chop an extra apple and toss it into the mixture raw prior to baking so there is some bite of apple. item not reviewed by moderator and published
I followed the recipe to the tee! I had to read it several times because I thought I was forgetting the 'eggs'!! ; Recipe made 2 1/2 doz mini's & 1 doz full size. The muffins came out of the oven while my friend was here visiting, and they made the house smell heavenly!! I had to send some home with her because she liked them so much! Thanks Paula! Very tasty!! item not reviewed by moderator and published
Really tasty muffins. I halved the recipe, and it came out great. I substituted half of the flour with whole wheat flour and only used a little more than half the amount sugar, substituting organic grown sugar and they were really moist and delicious. I did add an egg however because when I mixed up the batter it seemed dense and dry. item not reviewed by moderator and published
Wonderful and very moist. After reading the reviews I adjusted the sugar measurements ( 1 cup sugar and 1/2 brown sugar. My family does not care for raisins so I used dates instead. The recipe made 24 medium muffins baked for 18 minutes. Family loved them!!! I make again soon. item not reviewed by moderator and published
i made for are horseback riding snack this morning. everyone loved them. item not reviewed by moderator and published
Great and easy. The butter isn't excessive, that's actually the amount called for in most cookie and muffin recipes. The sugar is a little bit and I bet this has more to do with your choice in apples than anything. I used 3 pink ladies (tart and 1.5 cups of sugar was good. I did do half bakers and half brown sugar for that extra molasses flavor. And definitely move the apple mixture to a new bowl for quick cooling. I tossed mine in the freezer for 10 minutes, stirred, freezer for 10 more and into the flour mix. Made 24 slightly large "normal" sized muffins, cooked for 18-20 minutes. Nice and easy and a great use for extra apples. item not reviewed by moderator and published
Very good! In order to cool apple mixture I moved it into a cooler bowl and was able to put the entire mixture together in 30-40 minutes. I did not use cloves, and I used half the amount of nutmeg because it is a strong spice. I also beat one egg and added to mixture. They are very tasty and I will certainly make these again! I had no trouble getting them out of my miniature muffin pans - they came right out. Great recipe!!! item not reviewed by moderator and published
This recipe was really good AFTER I played with it a bit. I omitted 1 full cup of sugar and substituted an over ripe banana. They came out very nice and very moist. I also used maybe 1/2 the butter she had listed. I can't understand Paula Dean's obsession with excessiveness. Very good and waaaay less calories than her recipe. : item not reviewed by moderator and published
Yummy little morsels. I replaced 1 of the cups of raisins for dried cranberries, its nice addition to the muffins. I made them as medium muffins, makes a lot. Their really moist and flavorful. I found this recipe takes part of the day to make since you have to cook part of the recipe and wait for it to cool down. But defiantly worth it. item not reviewed by moderator and published
Thanks for the advice item not reviewed by moderator and published

Not what you're looking for? Try:

Spiced Apples and Raisins

Recipe courtesy of Tyler Florence