Raisin Apple Muffins Recipe
Raisin Apple Muffins Recipe photo by Taste of Home
Next Recipe

Raisin Apple Muffins Recipe

Read Reviews
5 7 7
Publisher Photo
Apple, cinnamon and raisins combine to treat your taste buds in these tender muffins suggested by Dorothy Schierbeek of Grand Rapids, Michigan.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:125 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 125 servings


  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup fat-free milk
  • 1/4 cup canola oil
  • 1 cup chopped peeled tart apple
  • 1/4 cup raisins
  • 2 tablespoons all-purpose flour
  • 2 tablespoons quick-cooking oats
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cold butter

Nutritional Facts

1 each: 180 calories, 6g fat (1g saturated fat), 21mg cholesterol, 159mg sodium, 28g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.


  1. In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in the apple and raisins.
  2. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For topping, in a bowl, combine the flour, oats, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Raisin Apple Muffins in Taste of Home February/March 2002, p17

Reviews for Raisin Apple Muffins

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Peggie0203 User ID: 2074993 252986
Reviewed Aug. 21, 2016

"Delicious! I used a scant 3/4 cup each whole wheat and whole grain barley flour, and used brown sugar for a bit more wholesome goodness. My husband says they taste like apple pie in a muffin.

My 3 Tbsp scoop (barely filled) was the perfect size to portion out the batter."

TheDix User ID: 607421 242736
Reviewed Jan. 28, 2016

"These were good but not great to me. I used whole wheat flour for half the flour called for, and I used almond milk instead of the nonfat milk. Perhaps that is why they weren't great. I'm open to other apple muffin recipes."

cwsox User ID: 8082551 83979
Reviewed Nov. 8, 2014

"Excellent! These muffins are delicious. The only change I made is I followed one reviewers suggestion and used 1/2 cup whole wheat flour and the rest all purpose flour. I also added chopped walnuts to half the recipe (for my husband). Other than that, I followed the recipe and ended up with moist, fluffy and delicious muffins. A lot of apple muffin recipes are too dense and aren't fluffy. These are fluffy deliciousness!"

donnapasq User ID: 7823217 91545
Reviewed Oct. 1, 2014

"The muffins were so good that I had to make them for two of my friends and a new neighbor.. We all agree, they are the best! and I got all the credit :) Thank You."

thelouws User ID: 1336762 35638
Reviewed Jan. 17, 2013

"Delicious muffins! I wasnt so sure about the raisins but they are a nice addition. Batter is a bit thick but yields tender, moist muffins!"

muffinmonster User ID: 2793033 34295
Reviewed Jul. 7, 2011

"The picture doesn't show the muffins very clearly - they look a bit blurry. I wish I could see what they looked like more!"

downundercanadian User ID: 4302163 59338
Reviewed May. 3, 2010

"My husband and 3 kiddies agree, these are the BEST muffins ever!! I substitute 3/4 cup whole wheat flour for 3/4 cup all-purpose flour to make it a bit more healthy."

Loading Image