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Empire State Muffins

Empire State Muffins recipe image
These Empire State Muffins are a delightful twist on classic carrot cake, offering a moist and tender crumb packed with flavor. The combination of warm cinnamon, sweet shredded carrots, and tart chopped cranberries creates a perfect balance of spice and fruitiness. Each bite is soft and indulgent, making them an excellent choice for a cozy morning breakfast, an afternoon tea treat, or a portable snack. The addition of apples adds natural sweetness and extra moisture, while the nuts provide a satisfying crunch. Simple to whip together with pantry staples, these muffins are a crowd-pleaser that brings a touch of autumnal comfort to any table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 18
Calories: 1793.2
Dietary: Vegetarian
Description
These Empire State Muffins are a delightful twist on classic carrot cake, offering a moist and tender crumb packed with flavor. The combination of warm cinnamon, sweet shredded carrots, and tart chopped cranberries creates a perfect balance of spice and fruitiness. Each bite is soft and indulgent, making them an excellent choice for a cozy morning breakfast, an afternoon tea treat, or a portable snack. The addition of apples adds natural sweetness and extra moisture, while the nuts provide a satisfying crunch. Simple to whip together with pantry staples, these muffins are a crowd-pleaser that brings a touch of autumnal comfort to any table.
Ingredients
  • 2 cup Shredded unpeeled apples
  • 1 1/3 cup Sugar
  • 1 cup Chopped cranberries
  • 1 cup Shredded carrots
  • 1 cup Chopped pecans or walnuts
  • 2 1/2 cup Flour
  • 1 tablespoon Baking powder
  • 2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 2 teaspoon Ground cinnamon
  • 2 Eggs, lightly beaten
  • 1/2 cup Vegetable oil
Directions
  1. 1
    Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper liners.
  2. 2
    In a large mixing bowl, combine the shredded apples and sugar.
  3. 3
    Gently fold in the chopped cranberries, shredded carrots, and chopped nuts until evenly distributed.
  4. 4
    In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
  5. 5
    Add the dry ingredients to the apple mixture and stir gently until just moistened; do not overmix.
  6. 6
    In a small bowl or measuring cup, combine the lightly beaten eggs and vegetable oil.
  7. 7
    Stir the egg and oil mixture into the batter until just combined.
  8. 8
    Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
  9. 9
    Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. 10
    Let the muffins cool in the pan for 5 minutes before removing them to a wire rack to cool completely.

Nutrition Facts

Servings 18

Amount Per Serving
Calories 1793.2kcal
% Daily Value *
Total Fat 71.3g110%
Saturated Fat 8.5g43%
Cholesterol 0.0mg0%
Sodium 3013.3mg126%
Total Carbohydrate 276.1g93%
Dietary Fiber 16.0g64%
Sugars 141.3g
Protein 25.5g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: apple, baking, breakfast, carrot, cinnamon, cranberry, dessert, fruit, muffin, nut, snack, spice, sweet, tea, vegetable
Read it online: https://www.chefs-mate.com/recipe/empire-state-muffins/