Apple Raisin Muffins

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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.

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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!!!

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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. :

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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.

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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.

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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.

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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 !!!

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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.

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Tasty but a little too dense / heavy.

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These are absolutely delicious!!!!!!!!!!! This recipe is definately a keeper.