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Apple Raisin Muffins Recipe

Apple Raisin Muffins

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (105)

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Average Rating:

Total Reviews: 105

Showing 81-90 of 105

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  • on June 30, 2008

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    excellent, very tasty and filling!

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  • on March 25, 2008

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    These muffins were devoured by my kids. I added a little vanilla, though, and they were just perfect.

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  • on March 25, 2008

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    I made this recipe for my husband who is diabetic. I used Splenda and whole wheat flour. THEE BEST muffins ever.

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  • on March 25, 2008

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    The muffins are realy good made with the original recipie. Still I made some minor changes to adapt it to the special diet needs of my family:
    Instead of: -2 cups of sugar, I used 0.5 of a cup of brown sugar
    -2 cups of greated apples I made I cut 2 apples into small cubes (aprox 4 cups
    - instead of all purose flower I used whole wheat spelt flower

    I made regular size muffins and baked them for 30min.

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  • on March 22, 2008

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    Paul, you know how busy we can be at Easter Time! Well, I needed to bake for our church's Easter Breakfast! With shopping for the breakfast, setting up the church for Easter Sunday worship, shopping for my own families Easter Sunday, who had time to bake? Thank goodness for your easy and quick recipe for the mini muffins! I know all the children will just love them come Easter Sunday Morning! Thank you so much! I love your show! I love your humor and ease at which you and sometimes your sons cook and it just brings a smile to my face! Thank you for such a fun and creative show! I have many of your recipes!

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  • on March 21, 2008

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    I made these muffins last night for breakfast this morning. Warmed them and loved them. I made them full size (1/4 cup in each cup and left them in for 25 minutes. Also replace the raisins with dried cherries and the walnuts with pecans as thats what I had on hand.

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  • on March 20, 2008

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    Love this recipe....being diabetic and watching my weight I did some substitutions and the muffins actually came out better. I subed the water with apple cider and also cut up one apple in small chunks to add to the shredded apple. I subed 1 stick of the 2 sticks of butter with 1/2 cup of applesauce. In place of the sugar I used Splenda. Used 1 cup of dried cranberries and 1 cup raisins. For all the flour I used 1 and 1/2 cup white flour, 1 cup whole wheat flour, and 1 cup wheat bran. I also added 3/4 cup of shredded coconut along with the nuts. Made larger muffins and cooked for 20 minutes....makes 17 wonder moist muffins.

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  • on January 18, 2008

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    These muffins are awesome! So much flavor in each on and easy to make. My kids loved them and wanted them everyday after school for a snack for a straight week which in my book is pretty impressive. Definitely try this recipe. Paula rocks!

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  • on January 04, 2008

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    Love love love this recipe! I did one and a half times the recipe, as I peeled too many apples. I baked it in three 8" loaf pans, 20 minutes at 400, then 15 minutes at 350. The whole house smells AMAZING! Thank goodness for snow in WNY -- I cooled the apple mixture by setting the pan outside in the snow. So good! I can't wait to share the bread with my coworkers!

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  • on October 11, 2007

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    These are fantastic! My husband loved them. I made regular size muffins insteaad of mini muffins and simply increased the bake time to 20 minutes (from the recipes stated 15 minutes. I also used splenda instead of regular sugar and they are still fantastic. The mix seems dry at first when you add the apple mixture to the flour, but it bakes up moist and wonderful! Thanks, Paula, for another GREAT recipe!!

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