There is a definite apple trend to my recipes lately.  I was nearing the end of the bag and had an occasion that called for muffins so went searching for, what else … an apple muffin recipe.   

This one definitely didn’t disappoint.  My experience so far with cake making tells me that oil makes for a really moist cake and that holds true here as well.  The apple and raisin combination is classic and scrumptious, of course, and the sugary topping takes the muffin one step past ‘breakfast food’ and into the land of dessert. 

I’m not sure I’m falling for the line on the original recipe suggesting that these are a better choice than a donut but they’re good so they land a spot in my recipe box. 


2 cups all purpose flour

2 tsp baking soda

2 tsp baking powder

1 1/2 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp salt

1 cup packed brown sugar

1 cup unsweetened applesauce (Just a note here:  I only had 1/2 cup of applesauce so added 1/2 cup of plain yogurt to make up the difference.  It certainly didn’t affect the tastiness of the end product; I suspect you could use a whole cup of yogurt as well). 

1/2 cup sugar

1/2 cup vegetable oil

2 eggs

2 tsp vanilla

1 1/2 cups apples (cored, peeled, diced)

1/2 cup raisins

For the topping:

1/4 cup packed brown sugar

4 tsp all purpose flour

1 tsp cinnamon

2 tsp vegetable oil



Prepare the topping:  Combine the sugar, flour, and cinnamon in a small bowl.  Stir in oil until moistened. 

In a large bowl, whisk together the first six ingredients (to salt). 

In a separate bowl, whisk together the brown sugar, applesauce, sugar, oil, eggs, and vanilla.  Pour the liquid mixture over the dry mixture. 

Add the apples and raisins.  Stir just until combined. 

Spoon into a greased or papered-lined muffin pan.  Sprinkle with topping.  Bake at 375 degrres until tops are firm to the touch, about 20 minutes.  Let cool in pans for 10 minutes, then remove from pans to a wire rack.  Let cool completely. 

The recipe says it makes 20 servings but it is more like 24. 

Original recipe here