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Empire State Muffins

These muffins are loaded with fruit and nuts. They're perfect to serve when the autumn apple harvest is abundant. —Beverly Collins, North Syracuse, New York
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    18 muffins

Ingredients

  • 2 cups shredded tart apples
  • 1-1/3 cups sugar
  • 1 cup chopped fresh or frozen cranberries
  • 1 cup shredded carrots
  • 1 cup chopped walnuts or pecans
  • 2-1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 large eggs, lightly beaten
  • 1/2 cup canola oil

Directions

  • In a large bowl, combine apples and sugar. Gently fold in cranberries, carrots and nuts. Combine dry ingredients; add to bowl. Mix well to moisten dry ingredients. Combine eggs and oil; stir into apple mixture.
  • Fill 18 greased muffin cups two-thirds full. Bake at 375° for 20-25 minutes. Cool 5 minutes before removing from tins.

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Reviews

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Average Rating:
  • boncie
    Oct 17, 2017

    Absolutely delicious muffins. I used a bit more apple than called for, but it worked. Will make again.

  • rllewis7
    Nov 29, 2014

    These muffins are full of flavor and incredibly moist. This is one of my favorite muffin recipes!

  • daisey5
    Feb 6, 2010

    I also took these into work and never had any left.

  • Mitla96
    Oct 15, 2008

    Took these to work and had three people ask for the recipe. VERY good.Janet in Michigan

  • Cyndi Beveridge
    Apr 14, 2007

    No comment left