Paula Deen Apple Raisin Muffins

Paula Deen apple raisin muffins turn grated apples, plump raisins and warm spices into a moist, tender mini muffin with crunchy walnuts in 20 minutes. It's an easy breakfast muffin recipe for Sunday brunch, church suppers or the holiday table, and it's freezer-friendly, so extras keep for busy mornings.

Let the cooked apple, raisin and spice mixture cool completely before it meets the flour. Stir it in while hot and the baking soda reacts too early, so the muffins come out flat and dense.

Everything simmers together in one saucepan with butter, so the apples and raisins soften and soak up the cinnamon, nutmeg and cloves before baking. That also means the batter has no eggs or milk, and the muffins stay moist well after they cool.

Paula Deen Apple Raisin Muffins

0.0 from 0 votes

Course: BreakfastCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

480

kcal

A thick, spiced batter studded with apples, raisins and walnuts fills miniature muffin tins right to the top. Baked just 15 minutes, they come out with golden, slightly crisp tops and a soft, moist crumb.

Ingredients

• 1 cup water
  

• 2 cups sugar
  

• 2 cups grated Apples
  

• 2 cups raisins
  

• 1 cup Butter
  

• 2 teaspoons ground cinnamon
  

• 2 teaspoons freshly grated Nutmeg
  

• 1/2 teaspoon ground cloves
  

• 1 cup chopped walnuts
  

• 2 teaspoons baking soda
  

• 3 1/2 cups all purpose flour
  

Directions

• Preheat the oven: Preheat the oven to 350°F and grease your miniature muffin tins. That way everything is ready once the batter is mixed.
• Simmer the filling: Combine the water, sugar, grated apples, raisins, butter, cinnamon, nutmeg and cloves in a saucepan, using the amounts in the ingredient list. Bring it to a boil, then remove the pan from the heat.
• Cool the mixture: Set the saucepan aside and let the mixture cool completely. This matters because warm filling would activate the baking soda too early.
• Mix the dry ingredients: In a large bowl, stir 1 cup chopped walnuts and 2 teaspoons baking soda into 3 1/2 cups all-purpose flour. Coating the nuts in flour helps them stay spread through the batter.
• Make the batter: Add the cooled apple mixture to the flour bowl. Stir until just blended, since the batter will be thick.
• Fill the tins: Spoon the batter into the greased miniature muffin tins, filling each one to the top. The batter doesn't spread much, so full cups give nicely domed muffins.
• Bake the muffins: Bake for 15 minutes. Then let them cool slightly in the tins before serving, and freeze any extras in a re-sealable freezer bag.

Tools for this recipe

• Wilton 24-cup mini muffin pan, Cuisinart MultiClad Pro 3-quart saucepan, OXO 4-sided box grater. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these as regular-size muffins instead of minis?

Yes, a standard muffin tin works if you want bigger muffins. The source recipe only gives a time for minis, so start checking a standard muffin at around 20 minutes and bake until a toothpick comes out clean.

How do I store and freeze apple raisin muffins?

The recipe suggests keeping extra muffins in a re-sealable freezer bag. Let them cool completely first, then thaw on the counter or warm them briefly in the oven so they taste fresh.

Can I swap the walnuts for another nut or leave them out?

Pecans work well and have a similar crunch. You can also skip the nuts entirely, though the muffins will be softer and a little less textured.

Why does the filling have to cool before I add it to the flour?

The baking soda starts reacting as soon as it meets moisture and heat. A hot filling makes it work too soon, so the muffins can bake up flatter than they should.

What's the most common mistake with these muffins?

Rushing the cooling step is the biggest one. The other is overmixing, so stir only until the flour disappears for a tender crumb.