Chunky Apple Muffins

These muffins are loaded with apples, raisins, and nuts and include lots of cinnamon.
Based on a recipe from  5 Star Sensations, Nancy Halpin, 1991, The Auxiliary of University Hospitals of Cleveland, p 40.

Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Breads
Servings: 24 muffins
Author: Catherine Christiano


  • 1 cup raisins
  • 1 tablespoon brandy optional
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup canola oil
  • 1 1/2 teaspoons vanilla
  • 2 cups unbleached flour
  • 3 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 cups Granny Smith apples peeled, cored, and diced 1/2"
  • 1 1/4 cup chopped walnuts


  • Preheat oven to 325°F. Grease or line with paper cups two standard size muffin tins for 24 muffins total.
  • Place raisins in small bowl, add brandy and set aside to soak.
  • In large bowl of stand mixer, combine sugar, eggs, oil, and vanilla; stir to combine.
  • In a separate medium bowl, combine flour, cinnamon, baking soda, and salt.
  • Add dry ingredients to large mixing bowl, stir just enough to combine. Add apples, walnuts, raisins with liquid and mix until evenly combined.
  • Divide into muffin cups. Bake 20 - 30 minutes, until toothpick inserted in center comes out clean. Extra muffins may be frozen and enjoyed later by individually microwaving about 30 seconds.
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