These moist and delicious apple raisin muffins, full of fresh apples, raisins, cinnamon and pecans, are an easy to make treat for breakfast or brunch!
The recipe makes 18 incredible tasting muffins that you and your family will LOVE! We first tried these delicious apple raisin muffins many years ago, and I recently re-discovered the old battered 3×5 index card with the handwritten recipe, in my old recipe box.
I did not write on the index card where I got the recipe from, so I truly have NO CLUE what the original source was… but I DID write GREAT!!! on the recipe card the very first time I made them, so I could remember how GOOD they were. They really DO taste GREAT, and are also very easy to make!
The recipe is very easy to follow, and seriously, the only “slightly time consuming” thing about is chopping up the apples. No biggie.
Everything else is really just adding ingredients, stirring, and baking! Oh yeah… and EATING (they are ridiculously delicious)! Here’s how to make a dozen and a half of these fabulous breakfast or brunch treats!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
How To Make These Apple Raisin Muffins
Start by preheating your oven to 325° F. The next thing is dicing the apples into small chunks. You will need a total of 4 cups diced apples.
I used 3 Granny Smith apples and 1 Gala apple (but 4 cups of any firm apple will do just fine!). Make sure to leave the peel ON the apples!
Place the diced apples in a large mixing bowl. Add granulated sugar, and stir to combine. Mix slightly beaten eggs, oil and vanilla extract in separate bowl; add to apples, and stir.
In a separate bowl, combine flour, baking soda, cinnamon and salt. Add this dry mixture to the apple mixture; stir well, to combine ingredients.
Once combined, add raisins and chopped walnuts (or pecans), and stir until batter is completely blended.
Coat sides and bottom of muffin tins with non-stick spray; the recipe makes 18 muffins, so you will need two 12-cup muffin tins, (or bake these in two batches if you only have one muffin tin).
Spoon the batter into muffin tins until each cup is about 3/4 full. Now they are ready to bake.
Bake The Apple Raisin Muffins
Bake muffins at 325° F. for approximately 23-25 minutes. Apple raisin muffins should be golden brown on the outside when done, and a toothpick inserted into middle should come out clean.
Remove muffins from muffin tin to a wire rack to cool. Don’t they look GOOD? See those apple chunks? YUM. These apple raisin muffins taste best at room temperature!
Time To Eat!
Here’s a close up picture of the INSIDE of one of the muffins… you can see it is filled with raisins, apples and nuts!
And there you have it! Delicious apple raisin muffins! When baked correctly, the muffins are not dry (due in part to the natural juices released from the apples).
They also freeze very well, so it makes sense to make the whole batch at once, then put a few away in the freezer in a food storage bag or container to save for another day!
Interested In More MUFFIN Recipes?
By the way, if you enjoy muffins as much as we do, I hope you will also check out these muffin recipes from my blog for Apple Crumb, Banana Crumb, Cranberry Orange, Carrot Cake, Dark Chocolate Almond Chia, Chocolate Chip, Blueberry Crumble, and many others.
A complete list is available to search in the Recipe Index at the top of the page! Have a GREAT day!
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Original Recipe Source: Unknown
↓↓ PRINTABLE RECIPE BELOW ↓↓
These moist and delicious apple raisin muffins, full of fresh apples, raisins, cinnamon and pecans, are an easy to make treat for breakfast or brunch!
- 4 cups apples diced small (leave peel ON)
- 1 cup granulated sugar
- 2 eggs , slightly beaten
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 cup raisins
- 1 cup walnuts (or pecans) , chopped
Preheat oven to 325° F. Dice apples into small chunks. You will need a total of 4 cups diced apples. Make sure to leave the peel ON the apples! Place diced apples in a large mixing bowl. Add granulated sugar, and stir to combine. Mix slightly beaten eggs, oil and vanilla extract in separate bowl; add to apples, and stir.
- In a separate bowl, combine flour, baking soda, cinnamon and salt. Add this dry mixture to the apple mixture; stir well, to combine ingredients. Once combined, add raisins and chopped walnuts (or pecans), and stir until batter is completely blended.
Coat sides and bottom of muffin tins with non-stick spray; the recipe makes 18 muffins, so you will need two 12-cup muffin tins, (or bake in two batches if you only have one muffin tin). Spoon batter in muffin tins until each cup is about 3/4 full.
Bake muffins at 325° F. for approximately 23-25 minutes. Muffins should be golden brown on the outside when done, and a toothpick inserted into middle of muffin should come out clean. Remove muffins from muffin tin to a wire rack to cool. Best served at room temperature. Enjoy!
These muffins freeze well. Wrap each muffin in plastic wrap, then insert in a freezer storage bag, and freeze until ready to thaw and eat.
Here’s one more to pin on your Pinterest boards!
Excellent recipe that I modified slightly the second time I made these. Instead of baking at 325F, I bumped the temperature up to 350F and baked for 25-28 minutes.
I also used a can of Apple pie filling instead of chopped raw apple which gave a much better texture and taste.
These were a hit with my family! I will definitely keep making these….
Do you spray inside of paper liners? I have trouble with the muffins sticking to liners!
Good morning, Ed… thanks for taking the time to write. Yes… most of the time I do spray the paper liners out of an old habit. “Most” of the time I have found that it does help the muffins not to be sealed onto the liners! Hope you have a great day.