Apple Raisin Mini Muffins

(from 4 reviews)
Apple Raisin Muffins

For my first recipe post I wanted something simple. Although I have a big list of recipes to be tried, the apple raisin muffin aired in Food TV was the one that kept coming to my mind. I saw it a couple of months earlier in Paula Deen's show. So this morning I went to Food TV's site and got the recipe. The original recipe yields 5 dozen mini muffins. I did not want to bake so much because it was the first time I was gonna try it. So I scaled down the recipe and it did come out well.


Eggless Apple Raisin Muffins Recipe

Prep TimeCook TimeMakes
10 Mins20 Mins2 Dozen Mini Muffins
Apple Raisin Mini Muffins
5.0 from 4 reviews
Super Easy Recipe from Food TV's chef Paula Deen.
  • 1/4 Cup Water
  • 1/4 Cup Brown Sugar
  • 1/4 Cup Granulated Sugar
  • 1/2 Cup Raisins
  • 1 Cup Grated Apples
  • 1/4 Cup Butter
  • A Pinch Cinnamon
  • A Pinch Nutmeg
  • 2 Cups All Purpose Flour
  • 1 Tspn Baking Soda
  • 3/4 Cup Chopped Walnuts
  1. Combine all 'Ingredients-A' in a sauce pan and bring it to a boil. Remove from heat and cool completely.
  2. Apple Raisin Muffin Wet Ingredients

  3. Combine all 'Ingredients-B' in a large bowl. Add the cooled mixture to it and stir until blended.
  4. Apple Raisin Muffin Batter

  5. Fill them in lined mini muffin tins and bake for 15 minutes at 350F.
  1. It passed the taste test by my husband and son.
My Notes:
  1. The above measurements yielded exactly 2 dozen mini muffins.
  2. The original recipe called for granulated sugar only, but I added a mixture of both light brown sugar and white sugar because I personally feel that the combination of these 2 results in a better taste.
  3. I did not add clove powder because I did not have it.
  4. After combining the wet ingredients with the dry, I felt that it required some more liquid, so I added some milk.
  5. I also topped the muffins with turbinado sugar before putting them in the oven.
  6. I baked a dozen first for 15 min and tested with a tooth pick to check if it was done. The tooth pick did not come out clean from some of the muffins so I baked it for another 2 minutes. By the time the first batch came out the remaining batter became a little more firm, so I added some more milk and baked the second dozen for 17 min and the tooth pick came out clean.
  7. Update: Originally I used 3/4th cup of sugar both brown sugar and white sugar combined. But some of my friends told me that it was very sweet. I think I would reduce the quantity of sugar to 1/2 cup instead of 3/4th of a cup the next time I bake it. So I have changed the recipe to 1/4 cup of each sugar.
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      • I got 12 smallish muffins. Not sure why. I did add more milk to the batter. A very different batter than the muffins i usually make. I was a tad concerned at the look and seeming dryness of the finished muffin. BUT they were amazing. Kinda like scones.

  1. i just made them i can’t wait to to taste them my friend is coming and i know she’ll like them thanks for the recipe oh my friend is here got to go see ya!!!!

  2. These turned out great! My kids both loved them. I used fresh ground whole wheat flour instead of all purpose and increased the water to 1 and 1/2 cups. Also, increased the cinnamon and nutmeg slightly.

  3. They turned out excellent as cookies! Perfect winter treat for those of us in the Southern hemisphere.

    I eat eggs but have a coworker who doesn’t. We had some extra apples at work & I wanted to use them make something she could also enjoy. I don’t have mini muffin pans so made them as cookies. I’ve added chopped, dried cranberries in the place of raisins. I’ve also added a pinch of ground ginger, cloves and cardamom.


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