Empire State Muffins

"These muffins are really packed with lots of good stuff.I am not sure where I got this recipe (probably either the newspaper or my mother). They are very versitle can add or substitute alot of ingredients."
photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
Ready In:
18 Muffins




  • In a large bowl combine apples and sugar.
  • Gently fold in cranberries, carrots and nuts.
  • Combine dry ingredients and add to bowl.
  • Mix well to moisten dry ingredients.
  • Combine eggs and oil and stir into apple mixture.
  • Fill 18 greased muffin tins 2/3 full.
  • Bake at 375 for 20- 25 minutes.
  • Cool 5 minutes before removing from tins.

Questions & Replies

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  1. Belloo
    These are me all-time favorite muffins. I change things around a little... use less sugar, whole-wheat flour and add powdered flax seed and sometimes sunflower seeds. They are amazing!
  2. Tinkerbell
    Excellent muffins! I overfilled them slightly & only made 12 but they came out moist & soft with just a tiny bit of crunch across the top which was delightful. I used granny smith apples, orange flavored cranberries (which I forgot to chop) & left out the pecans because I'm all out of them. Even my picky toddler gobbled one down. We'll be making these muffins again. Thanks for sharing, StephB! Made, enjoyed & reviewed for US Regional Alphabet Tag - March 2008.
  3. Paula5
    Yum. And they came out perfectly. I used chopped dried apricots for the dried fruit and pecans for the nuts, but I can see how lots of combinations would be good. Oh, and I used Splenda instead of sugar and Eggbeaters instead of eggs. No problems at all. Family gobbled these down. I'll make them again. THANKS!


I live in western New York and I am always looking for new recipes to try. I work in the health care field. I am always looking for quick make ahead recipes so that I can cook on the weekends and have enough for the week. I also like to read (when I get the chance) and I like to do crafts.
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