Empire State Muffins Recipe

5 4 5
Empire State Muffins Recipe
Empire State Muffins Recipe photo by Taste of Home
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Empire State Muffins Recipe

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5 4 5
Publisher Photo
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
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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. Yield: 18 muffins.
Originally published as Empire State Muffins in Country October/November 1992, p51

Nutritional Facts

1 each: 239 calories, 11g fat (1g saturated fat), 24mg cholesterol, 282mg sodium, 33g carbohydrate (17g sugars, 2g fiber), 4g protein.

  • 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
  1. 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.
  2. Fill 18 greased muffin cups two-thirds full. Bake at 375° for 20-25 minutes. Cool 5 minutes before removing from tins. Yield: 18 muffins.
Originally published as Empire State Muffins in Country October/November 1992, p51

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Reviews forEmpire State Muffins

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boncie User ID: 2237422 276398
Reviewed Oct. 17, 2017

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

MY REVIEW
rllewis7 User ID: 7124309 7800
Reviewed Nov. 29, 2014

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

MY REVIEW
daisey5 User ID: 146806 15232
Reviewed Feb. 6, 2010

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

MY REVIEW
Mitla96 User ID: 3481011 40781
Reviewed Oct. 15, 2008

"Took these to work and had three people ask for the recipe. VERY good.

Janet in Michigan"

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