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.