Spiced Apple Raisin Muffins

I baked these muffins on a Sunday morning when the kitchen was still cold and quiet. The smell of cinnamon hit before anything else, warm and sharp, filling the whole house. By the time they came out of the oven, my neighbor had knocked on the door asking what I was making.

I started making these for my sister when she came over for coffee. She would eat two standing at the counter, still warm, and wrap another one in a napkin to take home. Now I double the batch every time because they disappear faster than I expect.

Ingredients

• All-purpose flour: The structure that holds everything together, I sift it if I remember but it works fine either way.
• Baking powder and baking soda: Both give the muffins their rise, the baking soda also balances the brown sugar.
• Salt: Just enough to keep the sweetness from flattening out.
• Ground cinnamon, nutmeg, and cloves: The trio that makes these smell like a bakery, cloves especially add a deep warmth.
• Vegetable oil: Keeps the crumb soft for days, I prefer it over melted butter here.
• Light brown sugar: Adds moisture and a hint of molasses that white sugar cannot.
• Eggs: Bind everything and add richness, I always use them at room temperature.
• Pure vanilla extract: A teaspoon is enough to round out the spices without competing.
• Milk: Loosens the batter just enough, whole milk works best but any kind is fine.
• Peeled, diced apples: I use Granny Smith or Honeycrisp, they hold their shape and add a slight tang.
• Raisins: I soak them in warm apple juice for ten minutes if I have time, they turn soft and sweet.
• Demerara sugar and cinnamon (optional topping): Gives the tops a crunchy, spiced crust that catches in your teeth.

Instructions

Preheat and prep:

Set the oven to 375°F and line your muffin tin with paper liners or grease it lightly with butter. The oven needs to be fully hot before the muffins go in or they will spread instead of rise.

Combine the dry ingredients:

Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl until the spices are evenly distributed. You should smell them as soon as you whisk.

Mix the wet ingredients:

In another bowl, whisk the oil and brown sugar until smooth, then add the eggs one at a time and beat well after each. Stir in the vanilla and milk until the mixture looks glossy and pale.

Combine wet and dry:

Pour the wet ingredients into the dry and stir gently with a spatula just until the flour disappears. The batter should look thick and lumpy, overmixing will make them dense.

Fold in the fruit:

Add the diced apples and raisins and fold them in carefully so they are scattered throughout. I like to see chunks of apple in every bite.

Fill the muffin cups:

Divide the batter evenly among the 12 cups, filling each about two thirds full. I use an ice cream scoop to keep them uniform.

Add the topping:

Mix the demerara sugar and cinnamon in a small bowl and sprinkle a pinch over each muffin. This step is optional but I never skip it.

Bake:

Slide the tin into the oven and bake for 18 to 22 minutes, until the tops spring back when lightly pressed and a toothpick comes out clean. The kitchen will smell incredible.

Cool:

Let the muffins sit in the tin for five minutes, then move them to a wire rack. They are best warm but still good the next day if you store them in an airtight container.

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These muffins turned into something I bake when I want the house to feel lived in. My kids grab them on the way out the door, still warm from the oven, and I always keep one back for myself with a cup of coffee. They are simple but they make mornings feel slower and kinder.

Variations You Can Try

I have swapped the apples for diced pears when I had them sitting on the counter and the muffins came out just as good, maybe a little sweeter. Once I added a handful of chopped walnuts for crunch and my husband ate four in one sitting. You can also use dried cranberries instead of raisins if you want something a little tart.

Storage and Reheating

These keep well in an airtight container at room temperature for up to three days, though they rarely last that long. If you want to warm one up, wrap it in a damp paper towel and microwave for fifteen seconds. You can also freeze them for up to two months, just thaw overnight and reheat in a low oven.

Serving Suggestions

I serve these warm with a pat of salted butter that melts into the crumb. They are also good with a smear of cream cheese or a drizzle of honey if you are feeling fancy. My favorite way is plain, standing at the counter, with the steam still rising.

• Pair them with hot coffee or chai for breakfast.
• Pack them in lunchboxes or bring them to a potluck, they travel well.
• Serve alongside scrambled eggs and fruit for a full weekend brunch.

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These muffins are the kind of recipe I come back to when I want something reliable and comforting. They fill the house with the smell of cinnamon and apples, and they always turn out right.

Recipe Questions & Answers

→ What spices enhance the flavor of these muffins?

Cinnamon, nutmeg, and ground cloves blend to create a warm, inviting spice profile that complements the apples and raisins.

→ Can I substitute the apples with another fruit?

Pears are a great alternative, adding a subtle sweetness and similar texture to the muffins.

→ How can I keep the raisins moist and plump?

Soaking raisins in warm apple juice for 10 minutes before folding them into the batter helps maintain their moisture.

→ What is the best method to check if the muffins are done baking?

Insert a toothpick into the center of a muffin; if it comes out clean, the muffins are baked through.

→ Can I add any nuts for extra texture?

Yes, chopped walnuts can be mixed into the batter to provide a pleasant crunch and additional flavor.