Tag Archives: Muffin

Oatmeal Raisin Apple Muffins

by Jennifer Wieland
It's National Raisin Week so enjoy it with some yummy Oatmeal Raisin Apple Muffins #RaisinHOP


It’s National Raisin Week and a group of us bloggers decided to get together and create some super yummy, out of this world raisin recipes for all of you. I debated for weeks on just what my recipe would be. I didn’t want to do the standard cookie and I have been trying to eat healthier (meaning not as much fat) as usual and decided to go with an Oatmeal Raisin Apple Muffins recipe. 

I love muffins for breakfast! They are so easy to grab and go when you are running around on a busy morning. I also like that for muffins you can mix up the dry ingredients in advance and store them in a baggie or a sealed container and add the wet ingredients when you are ready to bake. This makes having a warm, fresh muffin on a weekday morning a snap. It's National Raisin Week so enjoy it with some yummy Oatmeal Raisin Apple Muffins #RaisinHOP

These muffins are made even better because they are super moist and flavorful. They have so much apples and raisins you are getting something good for you in each and every bite. The topping gives them a nice little bit of sweet and crunchy.

It's National Raisin Week so enjoy it with some yummy Oatmeal Raisin Apple Muffins #RaisinHOP


Oatmeal Raisin Apple Muffins
Write a review
2636 calories
520 g
422 g
41 g
61 g
16 g
1186 g
644 g
288 g
1 g
20 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 2636
Calories from Fat 362
% Daily Value *
Total Fat 41g
Saturated Fat 16g
Trans Fat 1g
Polyunsaturated Fat 8g
Monounsaturated Fat 12g
Cholesterol 422mg
Sodium 644mg
Total Carbohydrates 520g
Dietary Fiber 23g
Sugars 288g
Protein 61g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the muffins
  1. 1 c. all-purpose flour
  2. 1 c. oat flour (pulverize old fashioned oats in a food processor or blender)
  3. 1/2 c. sugar
  4. 1/4 c. dark brown sugar
  5. 1 1/2 tsp. cinnamon
  6. 1/4 tsp. baking soda
  7. 1 c. milk
  8. 1/2 c. natural applesauce
  9. 2 eggs
  10. 1/2 c. organic raisins
  11. 1 c. granny smith apples (peeled, cored and finely diced)
For the topping
  1. 1/4 c. dark brown sugar
  2. 3 tbsp. all-purpose flour
  3. 1 tbsp. butter, melted
  4. 2 tbsp. old fashioned oats
For the muffins
  1. Preheat the oven to 400° and line a muffin tin with liners and spray with baking spray.
  2. In a large bowl combine the dry muffin ingredients and stir to combine. Make a well in the center and add the wet muffin ingredients. Stir to combine. Stir in the raisins and the apples.
For the topping
  1. In a bowl combine the brown sugar, flour and cinnamon and stir together to combine and break up any lumps. Stir in the melted butter and mix until combined. Stir in the oats.
  2. Fill the muffin tin liners to 2/3 of the way filled and sprinkle some of the topping on each one.
  3. Bake for 15-20 minutes. Let cool in the pan for 5 minutes and then remove. Eat warm or continue cooling.
My Sweet Sanity https://mysweetsanity.com/
For more delicious recipes featuring raisins for National Raisin Week, visit a few of my favorite blogs:


Apricot Muffins

by Jennifer Wieland

Me time for me tends to consist of puttering around stores. On one of these outings at Walmart I came across Nature’s Harvest Ultra Apricots by the produce. They are very moist with an almost gummy candy like texture when eaten. They are really good and a new favorite of mine to replace my gummy candy weakness.

I diced them up and also used apricot preserves to make some muffins that veered away from the standard muffin flavors. These are a very quick muffin and can be mixed by hand or with a mixer.

Apricot Muffins

Apricot Muffins

2 c. all-purpose flour
3/4 c. sugar
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 c. milk
1/2 c. vegetable oil
2 large eggs
3 rounded tbsp. apricot preserves
1 1/4 c. chopped Nature’s Harvest Ultra Apricots

Preheat oven to 400° and line muffin pans with liners.

Place all of the dry ingredients into a bowl and stir together. Make a well and in another bowl whisk together the milk, oil, eggs and preserves. Pour into the well and stir until combined. Fold in the chopped apricots.

Fill liners 2/3 of the way full and bake for 16-18 minutes. Cool in pan for 5 minutes and then remove and continue to cool on wire rack or eat warm.

Berry Crumb Muffins

by Jennifer Wieland

The very first muffin recipe I ever made was using Art Smith’s recipe from his cookbook Back to the Table. I love this cookbook and it has served me so well over the years that my binding on it is breaking from use and I have to put pages back in it because some fall out when I use it. Gotta love a well loved cookbook. Now the muffin recipe in the book is a berry muffin recipe and it is an excellent basic muffin recipe that you can change up all sorts of ways. That is exactly what I did here today. I combined his recipe with another blogger’s crumb topping recipe and BAM! you have some yummy goodness. The crumb topping recipe comes from Veggie Belly a really great vegetarian blog. It is a great topping for muffins, crumbles, pies and crisps.

Strawberry Crumb Muffins & Blueberry Crumb Muffins

Strawberry Crumb Muffins & Blueberry Crumb Muffins

Mixed Berry Muffins

2 c. all-purpose flour
3/4 c. sugar
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 c. milk
1/2 c. vegetable oil
2 large eggs
1 1/3 c. berries, such as blueberries, raspberries, blackberries, huckleberries or sliced strawberries or a combination of any of them.

The dry ingredients can be mixed together ahead of time and stored in a baggie.

Preheat the oven to 400 degrees and line your cupcake or muffin pan with liners.

Combine all of the dry ingredients in a bowl and whisk them together. Make a well in the center of the dry ingredients. In another bowl whisk the milk, oil and eggs. Mix it well and pour it into the well. Stir just until blended. Fold in berries and then spoon batter into muffin cups, filling
them 3/4 of the way full.

Crumb Topping

3/4 c. all-purpose flour
3 tbsp. brown sugar
2 tbsp. sugar
1/4 tsp. cinnamon
5 tbsp. butter melted

Combine all of the dry ingredients in a bowl and mix well. Pour in the melted butter and using a fork stir and mash the butter into the dry ingredients until it’s
moist and crumbly.

Top the muffins with the crumb mixture and bake for 18-20 minutes. Cool in pan for 5 minutes and serve warm or continue to let cool.


Apple Strudel Muffins

by Jennifer Wieland

Now that all the hubbub of the holidays has passed I am trying to make good on a resolution of mine. As most people do I made a resolution to have my family eat better this year. When I say better I mean more homemade less factory made, preservative laden foods. The first area of revamp is breakfast. It is how we start the day and most people need quick grab and go items for during the week as people are rushing to school and work. Since this is the case a good plan attack is to bake, bake, bake away on the weekends and package up and freeze things individually for quick starts in the morning.

I used to make muffins quite regularly but as life has become crazier I have let it fall by the wayside. I am trying to get back into the habit though because muffins freeze really well and are very easy to make. So up for our first breakfast muffin we have an apple strudel muffin.
Apple Strudel Muffin

Apple Strudel Muffins
makes 12 muffins

2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar, firmly packed
2 eggs
1 1/2 tsp. vanilla
1 1/2 c. finely diced apples

Strudel Topping
1/3 c. brown sugar, firmly packed
1 tbsp. all-purpose flour
1/8 tsp. cinnamon
1 tbsp. butter

Preheat oven to 375 degrees and line a cupcake/muffin pan with liners.

Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.

In the bowl of a stand mixer fitted with the paddle attachment beat together the butter, sugars and eggs until smooth. This will take a few minutes at medium-high speed. Mix in the vanilla. Stir in the apples. Stir the flour mixture in two batches. Scoop the mixture into the liners in the pan.

In a small bowl mix the brown sugar, flour and cinnamon. Cut the butter into the mixture until it forms coarse crumbs and then sprinkle on the muffin batter.

Bake for 18-22 minutes and allow to cool for 5 minutes before removing from pan. Cool on a wire rack or enjoy warm.

Theme by Selim Alvele | Copyright 2019 My Sweet Sanity | Powered by WordPress | 87 queries in 1.278 seconds.