Spiced Raisin Mini Muffins

Simplify! No need to pre-cook anything. I mixed the dry ingredients with the wet ones, the way typical muffins are made, and they turned out fantastic. I did cut the sugar down to 1/4 cup brown, and 1/2 cup white. I added raisins whole intead of chopping them, and used nutmeg because I don't have cloves. I will definately make these muffins again.

The whole family loved these. I think next time I'll follow the other reviewers advice and swap out half of the margarine for applesauce, and perhaps omit the fruit and/or walnuts, and use an apple butter spread on top. I didn't make the topping, and reduced the sugar by 1/4, and they were plenty sweet. Wonderful, versatile recipe!

DELICIOUS and use everything I already have on hand. Kids and adults all love these! Super easy, fast, and yummy. The minis were done in about 14 minutes and the large muffins I made were done in 18.

These were great, especially since they don't require eggs. Out of personal preference, I added 1/2 c of apple sauce and reduced the butter to 1/4 c. Also, I reduced the cloves to 1/4 tsp. They were really moist, and ended up with a nice apple taste, which complements the raisins.

Hmm, not sure what was intended with the serving amount, but half a recipe yielded me 24 muffins, or 12 servings, using the submitter’s gauge. I did expect 12 cute little mini muffins and was surprised at the yield of 24 (with a little batter still left over). Keep in mind, then, that a full recipe’s 24 servings would give you at least 48 mini muffins. Moving on, I was too lazy to follow the beginning step of combining the first six ingredients, heating them, then waiting for the mixture to cool. So I used the “unconventional” method of creaming the (softened, not melted) butter and sugar, then alternately adding the water and the dry ingredients, which I combined. I’m so familiar with this method that I had to do a double take on the recipe, as I wondered how I missed the egg when I laid out my ingredients! There is none and the muffin did not suffer for it, so this would be a good recipe to make when you find yourself without eggs! I didn’t chop the raisins and found there was no need to. These are great little two-bite muffins. I appreciate their diminutive size and the fact they aren’t too sweet. The glaze gives them the little “sweet kick" they need. These are moist and delicious as is but given these are called SPICE muffins, I could easily see adding half again as much of both the cinnamon and the cloves – the spice factor is very delicate and mild.

Very nicely spiced, moist and delicious muffins. Making these as snacks for my kids, I wanted to raise the nutritional profile of the recipe somewhat, therefore I made a few small adjustments to that end. I used half whole wheat flour and a 50/50 blend of canola and olive oil for the butter to ensure they stayed moist with the whole wheat. I also reduced the sugar by half, as the raisins contribute a lot of sugar to the recipe already (the glaze adds an extra level of sweetness as well.) My muffins turned out very light and moist with just the right amount of sweetness. I love the spiciness of the cloves and cinnamon and the raisins are a really nice addition as well. I'll be making this recipe again.

delicous abd just sprinkled a little cinnamon and sugar on top before putting them in the oven wich I keep in a shaker. 4T, sugar to 4 t. cinnamon

Used apples instead of raisins (we were all out), and these turned out fantastic! Very moist, and the glaze was just the perfect touch. Edit: Made again with peaches; very, very tasty. Didn't need the glaze. Used 2 cups of fruit both times

These were a hit. To make it a bit healthier I used 1/2 c white sugar, 1/4 c brown sugar, 1/4 c of butter and 1/4 c applesauce. I love cloves so I did add a bit extra.

This is one of the best muffin recipes I've tried. I added one egg, and I think it improved the recipe, but I bet it works just fine with out too :)

I did not cook or chop my raisins, I just didn't have the time for that. I did soak them in hot chai for about ten minutes before going ahead with the recipe. I used whole wheat white flour and I cut the sugar down to a scant 1/3 cup. I also used pecans in place of the walnuts only because we do not like walnuts. These turned out very pretty and moist though I do think this recipe could use a little something....not sure what it is. An egg? I'm not sure. I'd like to play around with it and see. It's a tasty muffin but it's just not quite there for me. I'm glad I did cut the sugar down, I think they might have been too sweet had I not. I did get 33 mini-muffins out of this recipe. 350* for just under 12 minutes was just right.

These were fabulous... I made full sized muffins instead of mini though.. They were so good I ended up making two batches the same day. Thank you!

No nice. Too, too sweet. Won't make these again.

5 stars for perfect flavor, scent, texture. (I did omit the icing on top.) For the prep, I did not cook on stovetop but instead let the raisins soak in the water while I measured and prepped the rest. Then continued with the recipe. I also made a batch and used pecans instead of walnuts and added 3/4 cup Oatmeal. Kept the remaining ingredients the same. By far, the best muffin I've made yet!!

Like other users I did change the sugar amount to 1/2c white sugar and 1/4 c brown sugar. I also used 1 cup of wholewheat and 1 cup of unbleached flour. Didn't make the glaze. Very good recipe - my husband started eating them before they even cooled because they smelled so good. Very tasty and will definitely make again.

Delicious! I baked these as full-size cupcakes. They needed an extra 6 minutes to bake but they came out beatifully.

good

Simplicity at it's best! These tasty muffins were so simple and easy to make! Love that the ingredients were basic staples. Initally, I was nervous because the batter was a little more runny than I was used to, however, it came together perfectly. I also chose not to cook the ingredients prior to mixing.

Delicious and moist. Used 1/2 C rolled oats, 1/2 C wheat flour and 1 C AP flour, only 1/4 C each brown and white sugar, 1/4 C butter and heaping 1/4 C applesauce for a little healthier version, with 1 C currants instead of raisins and 1/4 tsp each cloves and nutmeg. Still sweet, moist and delicious! Our playgroup friends always love them, and great because one child has egg allergies, but they can still eat these! Have also made with peaches. Haven't glazed them yet, but they certainly don't need the extra sweetness. This is a keeper!!

I never used cloves in this recipe, I just added a little more cinnamon and a dash of vanilla extract. I also made these in normal sized muffins rather than mini. Instead of the glazed topping, I sprinkled with a mixture of white and brown sugar. These were really tasty. I have done this recipe several times now it is so good.

Not nearly as spicy as I expected, especially since I ground the cloves myself. It's an ok base recipe to add and tweak to your needs.

I followed the recipe exactly, other than adding 1 tsp of rum extract. I loved the taste but did not like the texture, they really felt a little on the dry side and needed something extra, maybe egg, milk ~ I'm not too sure but as written this recipe is not a keeper for me.

I made these for New Years brunch and they were amazing! I will be making these again and I'm excited to try some of the healthier substitutions other reviewers have mentioned.

These are pretty good! I'm always looking for new muffin recipes for my 4 boys in the morning, and for my son's preschool snacks. I did half whole wheat flour in these, but I think that might have been a little too much. Maybe just 1/4 next time. I soaked the raisins in the wet ingredients to plump them up before adding to the dry ingredients, I think this helps. Nice recipe, lends itself well to minor adjustments for a healthier version.

Very good and moist. Definitely a keeper!

I used 1/2 white sugar, and 1/2 brown sugar reviews per other . I also used 1/4 cup applesauce, and 1/4 cup butter since I was low on butter. They turned out amazing! I will definetly make this again. I looked up on recipe calculator the calorie count and with my modifications they are 143 calories.

Delicious! My daughter, who is one and a picky eater, has already ate three mini-muffins. I left off the icing to make them healthy. There is so much flavor in these, you just won't be able to stop eating them!

These were good, but could be better. The first batch I baked for 15 min. and they actually turned out pretty dry. The second batch I baked for just under 10 min. and they came out moist but I still thought something about the taste was missing.

Thanks so much for the recipe. I loved it and so did my brother's office!!! I used regular sized muffin pans and didn't use the icing, thats it for my chanegs to this recipe!!!Thanks so much~Lauren

I can't get enough of these! These are tastier and less cake-y than your typical muffin. I've made them with raisins and with Craisins, and both turned out marvelously! Thank you!

These were a big hit at our church after services fellowship time. Several asked for the recipe. They were easy to make, too. I didn't use paper cups but used cooking spray in my muffin pan. They came out sust right.

I've been using this recipe for years and they are one of my son's favorite breakfasts– he always requests it when I ask him what he wants. I have never used a pot, just mix all wet ingredients in a bowl, and add the combined dry ingredients to it, they turn out just fine. Also, I've never done mini muffins. I just make regular size and it takes 16-17 minutes in the oven. I used nutmeg instead of cloves for a long time, but I've tried the cloves and they are great as well. Also, I've used half white, half whole wheat flour and half white, half brown sugar and they were wonderful so I usually do it that way now. I've never used the glaze and they are delicious without it. I usually double the recipe and they are still gone in a day. My kids love them.

These made the house smell very nice, but were a bit "heavy."

I just made these and wow they are quick, easy and taste fantastic! I didn't add the glaze because I didn't have to. I'll be making these often.

These are delicious! My daughter wanted muffins and I have no eggs...so these worked great! I halved the sugar, and added 1/4 cup of orange juice to the recipe. They took a little longer to cook because of this. Still absolutely delicious!

I substituted milk for water and 4 scoops visalus for part of the flour. They turned out delicious! Great recipe!

These were really great! I did not have raisins or walnuts, so I substituted 1 C applesauce, and baked in a regular sized muffin pan. They were gone the first day, thanks Faye :)

I use this recipe every week. I make mini muffins for the whole family as a quick morning snack or an easy on the go breakfast. These are our favorite. An easy and delicious recipe!

Perfect little muffin gems. Followed the batter as written, added cinnamon in the glaze. Turned out perfect. The spices are just right, and the raisins are plump and juicy. Great recipe!

This is my favorite muffin recipe I've made to date. I've made it over several times; it's even good without the glaze if you want to cut back a little on the calories or just don't have the ingredients. Either way these are always gone immediately!