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
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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.
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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.
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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.
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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.