Miniature Apple Muffins Recipe -
Miniature Apple Muffins Recipe
  • READY IN 27 mins

Miniature Apple Muffins

Recipe by  

"Just the right amount of spice and a sprinkling of raisins give these bite-size muffins the robust flavor of an old-fashioned apple cake."

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Ingredients Edit and Save

Original recipe makes 3 dozen miniature muffins Change Servings
  • PREP

    15 mins
  • COOK

    12 mins

    27 mins


  1. Preheat oven to 400 degrees F. Lightly spray miniature muffin pans with vegetable cooking spray; set aside.
  2. Beat SPLENDA® Granulated Sweetener, butter, and molasses at medium speed of an electric mixer 1 minute or until blended. Add eggs, one at a time, beating until blended after each addition; add apple juice concentrate and lemon peel, beating until blended.
  3. Combine flour, cinnamon, nutmeg, soda, and salt; add to SPLENDA® Granulated Sweetener mixture, beating on low speed just until blended. Stir in apple, oats, and raisins.
  4. Spoon batter into prepared pans; filling three-fourths full. Bake until edges are lightly browned, 12 minutes. Remove to wire racks to cool.
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  • Note
  • Serving Size: 1 muffin

Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2013

All the flavors of fall come together in this bite-sized little treat that's nicely spiced with the perfect amount of sweetness! These baked up beautifully in no time at all. The kitchen smelled wonderful which was an indicator that these would taste delicious. I opted to use half white Splenda and half brown sugar Splenda and added a generous splash of vanilla. I thew the apple in my mini-food processor vs. grating. You can easily sub nuts or dried cranberries for the raisins. Perfect with a piping hot cup of tea!

Most Helpful Critical Review
Feb 07, 2008

I thought these were just ok. They should have tasted better for all the work that went into them.

Oct 25, 2013

These are a very nice little muffin. Like others have suggested a bit of allspice would have helped round them out.

Oct 16, 2013

These smelled AMAZING while they were baking! I was a little concered because the wet ingredients had a rather lumpy texture, but once the dry ingredients were added in, the batter became nice and smooth. I ended up making 12 regular sized muffins instead of 36 mini muffins. I increased the baking time to 20 minutes and lowered the temp to 350. They were a bit more crumbly than I would have liked, but still very good. If I make them again I will add some allspice as someone else suggested and more apple. I brought them to work and they were well received.

Oct 20, 2013

These are very tasty little muffins! I simplified the direction and also made some adjustments. I added a splash of vanilla extract and a pinch of ground cloves. I used Splenda brown sugar blend instead of the plain granulated sweetener. And to make the directions easier I just mixed all the dry ingredients together in one bowl. Then in a separate bowl I mixed together all the wet ingredients. Then I added the wet to the dry and mixed until well combined. I used mini cupcake liners and scooped the batter to the top of each with a melon baller. Then baked as stated. These had a nice fresh apple taste but I would decrease the amount of lemon zest next time to half. These muffins taste much better when they're cold! A very nice muffin recipe. Perfect with a cup of coffee or tea. Thanks Splenda!

Jun 13, 2006

A great snack. Sweet and moist, just the right size for a quick bite. Yum.

Oct 11, 2013

We enjoyed these, just sweet enough. I think they could have benefited from a little allspice and brown sugar Splenda blend for some of the sugar, but overall they were very enjoyable!

Jun 13, 2006

These muffins were very nice. They're a bit sweet, a bit dense and nicely satisfying. I didn't miss the sugar and my family didn't suspect a thing!


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  • Calories
  • 97 kcal
  • 5%
  • Carbohydrates
  • 10.6 g
  • 3%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 109 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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