I really enjoyed these muffins. I even replaced half the flour with whole wheat flour and they still turned out very moist and delicious. They were chocked full of fruit and nuts. Great recipe!
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Wow! These are awesome! I was looking for an apple recipe, but was too lazy to grate the apples lol, so this was perfect. It was the strangest batter I've seen for muffins since it looked all apple, but they turned out great.
Made tiny adjustments for personal preference: used gala apples, 1/2c raisons, 1/2c walnuts and increased the cinnamon. Look forward to making these again! :o)
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Thanks for this recipe. I cut my apples a little chunkier and used a mixture of pumpkin & sunflower seeds rather than the nuts (I was out of nuts). Great flavour.
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Really good! I used 3 gala apples, unpeeled. (organic, so not waxed). Could not tell they were not peeled. So I'm a lazy cook. :) No walnuts for us. Otherwise as written and they were fabulous. They freeze very well, btw. Just pop straight from freezer to microwave.
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Excellent!! And I made our gluten free using recipe#360337 for a half batch of this recipe. I used an alcohol free vanilla from our local health food store, currants instead of raisins (though I might leave the dried fruit out completely next time). I used white sugar rather than brown sugar as the gluten free recipe calls for, apple juice for the 1 cup of something wet in the gluten free recipe and tapioca starch in place of the potato starch. I will make these again!
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These were great! I've made muffins that have this kind of batter so I wasn't worried. I did use whole wheat pastry flour. I only had pecans and dried blueberries on hand (2/3 cup each), and the flavours are fantastic!
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Delicious!!! I omitted the nuts and substituted dried cranberries for the raisins. Fantastic.
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very tasty! i added a little more vanilla and about 1/4 cup more sugar and they came out great! the oil does give it a slight aftertaste but i like it. id definitely make these again.
Also, i used the nature valley maple and brown sugar granola bars and crunched those up and put them on top of the batter before putting them in the oven. they give it a nice sweet crunchy top!
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I made these exactly as written as we find them to be great and moist
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I completely messed up this recipe yet they still turned out wonderful. I didnt peel my crab apples, too lazy tonight, they arent tough so yay!! I didnt add raisins or walnuts because my kids don't like them. After all my messing up they still turned out wonderful! They arent going to last long I know that. I did only get 18 big muffins.
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Oh My Gosh, these are GREAT! So moist and delicious. Terrific as written. Also great with substitutions like bran, flax, or almond meal for part of the flour, Splenda for part of the sugar, and extra spices like more cinnamon and some nutmeg. The amount of sugar needed depends on on how sweet/tart the apples are and personal preference. Mine seem to need about 10 minutes extra baking time. They are amazing and taste so rich and moist.
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LOVED these! I used 5 Gala apples, 1/2c brown sugar (will use 3/4c next time), 1c whole wheat flour and 1c white all-purpose flour, and 2t apple pie spice (will use 1T next time). I was going to sub applesauce for the oil, but my applesauce looked gross so I stuck w/the oil. I LOVE how much fruit is in these and though I was skeptical when I put everything in the muffin tins (I got 18) they did turn out GREAT! The kids love them so I'll freeze them for snacks. Thanks so much for sharing!
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These are amazing muffins--moist, flavorful, and totally delicious!! And they are just as tasty the next day as they are right out of the oven! I only made two small changes: I replaced the a/p flour with whole wheat pastry flour and the canola oil with light olive oil, and that worked out fine. This is definitely a recipe I'll be making again! Thank you Geema!!
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I love the recipe! I love the fact that there are more apples than batter! I used half wheat & half white flour, very yummy! Will make again soon!
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mmm - these are delicious. I blenderized 1 cup of oatmeal with a couple tablespoons of flax which made approx. 3/4 C rough flour - made up the rest with AP flour. I used the last of the apples we picked this fall - quite wizened but still flavourful - probably 6 small ones, and about 3/4 C brown sugar instead of white, and golden raisins I plumped in boiling water. this made 12 good-sized muffins and a small loaf, and they were a great hit at work.
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Just had one fresh out of the oven, and these are great! For one cup of the flour, I subbed 1/2 cup spelt flour and 1/4 cup each of ground flax seed and oat bran to get some whole grains in there. I also substituted dark brown sugar for white, cranberries for raisins and pecans for walnuts. That's a lot of substitutions, but the recipe was a great foundation, perfect proportions. The muffins came out fluffy, moist and tasty!
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Wow! These are really good! I made 24 mini muffins for my toddler (only took 13 minutes to bake) and 6 regular muffins. We went apple picking and I had a bunch of Golden Delicious, so that's what I used. I tried to make these healthier for the little one, so I cut the sugar in half, used applesauce instead of oil, and used half whole wheat and half all purpose flours. I also omitted the walnuts. I was worried the minis stay together with the large apple chunks, but they came out just fine. They're definitely sweet enough. I might even cut the sugar to only 1/3 cup next time. Really a great recipe, even with all the substitutions!
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I followed the recipe with the following adjustments: no raisins, and pecans instead of walnuts. Mine came out a bit dry - I feel like they came out overcooked.
They taste great though- and the smell while they are cooking is delightfully torturous.
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Wonderful. I didn't have raisins and walnuts, so I used 2 cups of almonds, prunes and apricots. Made exactly 16 delicious muffins
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