Apple Raisin Muffins

Total Time:
30 min
10 min
20 min

about 5 dozen miniature muffins

  • 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

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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    106 Reviews
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    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.
    Thanks for the advice
    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!!
    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.
    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. 
    i made for are horseback riding snack this morning. everyone loved them.
    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.
    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!!!
    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. :
    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.
    Delish! I was afraid of the 2 cups of sugar initially so I put in 1 cup extra of apples and only 1 cup of sugar. To balance out the extra apples I used 3/4 cup water instead of 1 cup. Hopefully there are still some left for breakfast.  
    Normal sized muffins baked at 350 for 24 mins.
    Very Yummy and easy to make. I halved the recipe and used almonds and craisins. Great morning treat. I also baked them in regular sized muffin tins. I baked them at 350 for about 18 minutes.
    These are amazing! I have a few health issues, so I varied the muffins, but I have made them as is and with my variations. Both are moist and wonderful! My variations are that in place of the sugar, I use splenda. For the flour I Use half whole wheat flour, and the other half white flour. In place of the butter, I have either used "can't believe it's not butter light" (still one cup, or you can use greek yogurt (plain, either fat free or regular. If using the greek yogurt, around 6 oz per stick of butter is what I use ( as also recommended by another reviewers. The muffins still are delicious, and my husband and my work office asks for me to make them all the time. The modifications using splenda will cut out your sugar count and the greek yogurt can cut the fat content in half. Just depends on what you prefer! This is a wonderful go to recipe !!!
    I love this recipe! I make every fall. My family looks forward to them and I always have some to give to my parents when the come to visit.
    Tasty but a little too dense / heavy.
    These are absolutely delicious!!!!!!!!!!! This recipe is definately a keeper.
    These were so good! The directions were easy to follow, and they came out moist and delicious. I used 2 large apples and golden raisins. I had enough batter for 14 jumbo muffins, which I baked for 32 minutes. They smelled great and tasted even better.
    This is heaven in a muffin. The shredded apple and raisins make this muffin so moist. It leaves you wanting more. Wonderful served warm with vanilla ice cream on the side.
    Yummy! I added a butter/brown sugar/cinnamon crumble topping and it was soooo good! I love that it has no eggs.
    these are little bites of heaven, they are favorite of friends and family. make again and again. I used cooking spray with flour so they would not stick, came out wonderful. Love your recipes
    Very good and flavor is great. I used Splenda and also added about 1/4 cup of natural apple sauce to give it a moist texture. They would very moist. I did not add raisins because we don't like them. Good with coffee. I am going to freeze most of them and take them out as I needed them like Paula said. For the person who was questioning that water wasn't used on the show, she did use the water on the show. For the one who had difficult with them coming out of the pan, I sprayed my pan (even a nonstick one) and they came out just like the show. Will differently make these again.
    I really like this recipe, but every time I make it they do not fall out of
     the pan like they do on the show, they don't even come out in one piece.
     I do have a non stick pan. What am I doing wrong?
    I used half the recipe and it gave me 4 very LARGE muffins, in the oven for 34 minutes. I omitted the Walnuts, but kept everything else as is, including water.. AMAZING! AMAZING!
    Hello, I want to do this recipe, but I have a doubt, in a tv show Paula didn`t use water to cook, and in the recipe she says to use 1 cup of water. 
    The water is optional? 
    Monterrey,N.L. Mex.
    These were soooo yummy and moist. I too fiddled with the recipe using part pear, part apple, and pecans the also added a streusel topping. Perfection.
    awesome!!!!! love you Paula!
    These are the yummiest and the most moise muffins I've ever made! They are amazing. My daughter is allergic to nuts so I just ommited them, they are still amazing! And I like that there are no eggs either! I'll make this over and over!
    I've been baking muffins for along time and yet they always turn out very dry. After finding this recipe I found them to be very moist and very tasty. thanks for sharing this with the world and me. I now bake them all the time.
    Absolutely so tasty! I'd love to see a scaled-down version of this muffin, less butter and sugar, that could equal in taste =)
    Really good muffins. I made standard size muffins and it made about 2 dozen. Baking time was a little longer. Enjoy!
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