Apple Raisin Muffins

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I read the comments before I made these. I used 1C brown sugar and 1 c sugar and used apple juice like some one suggested in their comment. I also used a variety of apples - macs and gala - and hand shredded them - so about 3 macs and 1 gala was the cup. I peeled the skins off first sine some one mentioned about the bits of peel. Came out great and I know my husband and daughter will love these.. Yu. The whole house smelled great!Thanks Paula for another great recipe.

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These are the best muffins I've ever made! I used apple juice instead of water for a stronger apple flavor. They are so moist, so delicious and so easy to make. I've been searching for a good apple muffin recipe for years. I knew I could count on Paula! The butter makes all the difference.

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I made a half batch for 6 yumbo sized muffins and cooked them about 30 minutes with muffin liners and they came out perfect. Pretty unusual directions, but they came out great. Thanks Paula for another good one!

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Paula, I made your recipe & everyone loves them. Thanks so much. They are fantastic & very easy to make.

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Yum yum yummy...the taste...banana muffins were my favorites but it just got overthrown by this apple raisin recipe. Thanks Paula!
Dahl

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I don't think I've ever felt so-so about a Paula recipe. These had a really weird texture for me. Thinking it was just me I gave one to the hubby. It made a few faces and said "They're ok, just ok." That's how I feel. I had really high expectations. They looked great. And how could anything with those ingredients taste bad? The apple peel was odd - coming out in little bits in the muffin. I dont think I'd make these again.

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Great fall recipe, makes the house smell so good and gives you such a comfortable yummy feeling with every bite! Didn't have walnuts, but pecan pieces were great too. Best warm with real butter. Be sure to plan time for the batch of boiling wet ingredients to "cool completely". Took longer than planned, but worth it! Thanks Paula!

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I needed to bring a treat for my daughter's birthday at school and I wanted something a bit more healthy than the typical cupcakes or cookies. Also, they have multiple allergies in her class--peanuts, eggs, milk and want those things kept out. So this recipe was perfect after I omitted the walnuts obviously. The only other change I made was using wheat flour and switching 1/2 cup of brown sugar and 1 1/2 cups regular sugar instead of 2 full cups of sugar. I just think the brown adds so much flavor to things. I also added a cream cheese/mascarpone frosting (thank you Giada to a dozen of the minis to make them feel more like cupcakes. I put plain sugar icing on another dozen for the milk allergic and left another dozen plain. I ended up making 3 dozen minis for her class then added the walnuts to the remaining batter and made a dozen regular sized ones for our family to keep. These were so, so good and super easy--daughter was even able to help out. I second the licking of the batter thanks to no raw eggs! YUM!

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I loved the simplicity of the recipe and loved the intense flavor of the muffins.

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well, these were so good I thought my kids would burst at the seams eating them! That being said, I added two eggs, two teaspoons of baking powder and a teaspoon of salt. well worth the effort!