Fruit and Nut Muffins Recipe
Fruit and Nut Muffins Recipe photo by Taste of Home

Fruit and Nut Muffins Recipe

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I got this recipe from a good friend. The muffins can be eaten anytime, of course, but they are especially popular for coffee breaks and brunches. One thing you can count on...they're really nice and moist!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:18 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 18 servings


  • 4 cups diced peeled tart apples
  • 1 cup sugar
  • 1-1/2 cups raisins
  • 1-1/2 cups chopped nuts
  • 2 eggs
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon salt

Nutritional Facts

1 serving (1 each) equals 270 calories, 13 g fat (1 g saturated fat), 24 mg cholesterol, 130 mg sodium, 36 g carbohydrate, 2 g fiber, 5 g protein.


  1. In a large bowl, combine apples, sugar, raisins and nuts; set aside. In another bowl, beat eggs, oil and vanilla; stir into apple mixture. Combine dry ingredients; carefully fold into apple mixture. Do not overmix. Fill 18 greased muffin cups almost to the top. Bake at 375° for 18-20 minutes or until muffins test done. Yield: 1-1/2 dozen.
Originally published as Fruit and Nut Muffins in Country Extra January 1993, p49

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Reviewed Apr. 11, 2013

"While I would indeed make this recipe again I found I had to modify it. There was simply not enough flour to go with all the fruit! I used both whole wheat & white flour but used a total of 3 cups. This also required adding more liquid so I added about a cup of low fat yoghurt and a splash of milk. The ladies in church loved them with these adjustments. Thanks for the recipe!"

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