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Empire State Muffins

Total Time

Prep: 15 min. Bake: 20 min.


18 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
Empire State Muffins Recipe photo by Taste of Home


  • 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.

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Average Rating:
  • Maria
    Nov 16, 2020

    Skipped the nuts, used dried cranberries, and added a tablespoon of milk to the batter. They are so tasty. They are very filling. They taste yummy and I feel good about eating them with the apple and the carrot in there.

  • 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