Apple Raisin Mini Muffins

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(from 5 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
4.6 from 5 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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  1. pri

    I made these recently and they turned out good. Thanks for the recipe.

    • Madhuram

      You’re welcome Pri.

  2. Marianne

    I picked up some clearance apples at the grocery store this afternoon intending to bake an apple cake with them this evening for desert for supper. I got home from the store then realized that we ate the last of the eggs for breakfast this morning… that is what brought me to your site.

    I tried this recipe with a few modifications… I used 1c white flour, and 1c whole wheat. I grated the apples using a microplane and left the skins on (extra fiber)… the microplane likely created a higher volume of apple as all the juices came out filling the gaps between the apple shreds and they were more compact (unlike some of the comments, as well as yourself, I didn’t need to add any extra liquid), I used about 1tsp of apple pie spice, added coconut rather than walnuts as I didn’t have any nuts in my pantry, and I am tired of raisins from other recipes I’ve used recently so used dried berries rather than raisins. Oh, and I didn’t feel like washing out the muffin tins again (my 19 month old was playing with them this afternoon) so I put it in a greased and floured loaf pan and baked for 40 minutes.

    I loved it! DH loved it too! I’ve printed it out and will be using this recipe again!!

    • Madhuram

      Thank you very much for your detailed feedback Marianne. I’m very glad that your family enjoyed the muffins. Hope you can rate the recipe when you find time.

  3. Eggless Butterless Apple Raisin Muffins « Fiona's Fine Foods

    […] that I found looked okay while others honestly looked plain horrible. Thankfully I came across this muffin recipe from an eggless cooking site ad it looked quite doable. These muffins turned out pretty good […]

  4. Nitya R

    What an awesome recipe! I bought a new electric mini muffin maker and these muffins turned out super.


    • Madhuram

      You’re welcome Nitya. Electric muffin maker is something I have never heard before.

  5. s

    I tried this recipe. Batter was too dry, so I added milk and still dry…… Baked it for at least 30-35 mins and toothpick test was passed but when I cut one open, it was moist like inside….. (I had added milk to compensate for the dry mixture). I followed the recipe to the dot…and when I took a bite, it left a bad after taste.

    As you can see in the notes, I too added milk to the batter and at the end it did turn out good. Did you cut it open immediately out of the oven? Also the flour and baking soda has to be mixed well. If the baking soda has some lumps in it, it may sometimes affect the taste. Another reason for bitter after taste can be using baking powder instead of baking soda.

  6. NSG

    I tried these muffins. Too good!!
    I had never baked eggless in my life.. After finding your site, i am only baking eggless these days:razz:

    Thanks again for the wonderful recipes.

    You’re welcome NSG.

  7. preetha

    Hi Madhuram,

    Tried the apple muffins for Valentine’s day to impress my Hubby. Oh those were really great, came in perfect texture and colour…

    Thanks a lot for a wonderful recipe !!! 🙂

    You’re welcome Preetha.

  8. Debi

    I made these today, but the batter seemed a little dry (I may have let it cool too much) so I added about 1/2 cup of orange juice (egg and dairy allergy) and made 12 regular sized muffins instead of 24 mini muffins. The result was a wonderful tasty treat!! Thank you so much for the eggless receipes 🙂

    You’re welcome Debi.

  9. nita


    I tried this recipe. The taste is good but i didn’t get the cake much fluffy. Can you please let me know what might be fault.


    Hi Nita, thanks for trying the recipe. If I remember right these muffins were not fluffy, they were dense only.

  10. Anu

    Hi Madhuram,

    I came across this recipe when I wanted to bake an eggless muffins – I tried this out and it was great. I even blogged about it and gave you the credit for the recipe!

    You can check out my post at my blog. I don’t want to leave you a link here – but check out mriganayani dot com.

    You’re welcome Anu. Will definitely check it.

    Thanks again for the wonderful recipe.

  11. Kalpana.K

    Hi Madhuram,

    I just loved the apple&raisin muffin recipe.Its absolutely easy no fuss baking and i must say for my first attempt at making muffins was a good try.


    Kalpana, thank you for giving it a shot.

  12. Jayshree

    Hi Madhuram
    I have been baking eggless cakes and searching for good eggless cakes/brownie recipes for a while .I stumbled across ur blog recently and absolutely love ur recipes .I tried ur
    apple raisin muffin. The muffins turned out pretty good and the kids loved it.I used half cup sugar and golden raisins. It was mildly sweet. I think if I had used local raisins like Sun-Maid it might have been sweeter. Waiting to try out ur brownie recipes this weekend.

    Jayshree, thank you very much for trying the recipe and for the feedback.strong>

  13. jayaguru

    Thanks Madhuram for the reply. Oh yup..cinnamon could have been a pinch more when I dusted the left over powder. I didnt suspect that it could be the possible reason! Thanks for letting me know.

  14. jayaguru

    Hi Madhuram,

    It is a awesome receipe and easy to bake one too. I tried it and came out very well.. But, I do have a question though. First time it came out well.. but the next time by mistake I added 1/2 a cup butter.. though the muffins came out well.. it did leave a bitter taste at the end. What could be the possible reason? Is extra butter the culprit?

    Hi Jaya, I don’t think it has anything to do with butter. Did you add extra cinnamon or nutmeg by mistake? Otherwise I don’t see any reason why it would turn bitter!

  15. Twinkle

    The muffins turned out to be awesome, only thing – it took about 35 mins at 350F in my oven. Never an issue, great recipe !!! was wondering to substitute all-purpose flour with wheat flour…any suggestions,Just tryin to make it healthier 🙂

    Thanks for trying and for the feedback Twinkle. Yes oven temperatures vary and it’s best to check for doneness with a toothpick, keeping the time mentioned in the recipe as an estimate. These days I’m using whole wheat pastry flour to substitute all purpose flour and the baked goods turn out good. If you are not able to find it gradually increase the quantity of whole wheat flour, because our taste buds has to get used to that texture and flavor. Start replacing 1/3rd cup of all purpose flour with whole wheat flour and slowly increase the quantity.

  16. wendy

    Thanks for doing this website, my 1 year old has an egg allergy and I am having a hard time baking for him, I am going to try this recipe today!

    Hi Wendy, you’re welcome.

  17. Nolly

    HEEY ! I`ve ust tried this recipe ! and everyone loved it ! my grandma , sister , mother and ofcourse me ! well.. I am a vegetarian and i was searching for an eggless recipes instead of using the egg substitute , its wonderful. way to go !

    Nolly, thank you very much for your feedback. I appreciate it.

  18. celia rush


  19. DivyA Vikram

    Hi Madhu..I made this for MBP.Nice recipe..Thanks for sharing..We liked it a lot..

  20. Madhuram

    I usually use the store brand. You can also use “Arm & Hammer” baking soda.

  21. ss


    could u tell me which baking soda u generally use.

  22. Madhuram

    Thanks. Still trying to find the best one.

  23. SS

    Looks Yummy 🙂 Did you change the header again !