Badger State Muffins | Midwest Living

Badger State Muffins

Badger State Muffins

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  • Makes: 12 servings
  • Yield: 12 muffins
  • Prep 15 mins
  • Cool 5 mins
  • Bake 25 mins

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This spiced muffin is packed with apples, cranberries, carrots, and nuts. Try one for breakfast or a snack.


  • 1 cup unpeeled, cored, shredded apples
  • 2/3 cup sugar
  • 1/2 cup chopped cranberries
  • 1/2 cup shredded carrot
  • 1/2 cup chopped walnuts or pecans
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 1/4 cup cooking oil


  1. Grease 12 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a large mixing bowl stir together the apples and sugar. Add cranberries, carrots, and nuts; stir to combine. Set fruit mixture aside.
  2. In a medium bowl stir together the flour, baking powder, baking soda, cinnamon, coriander, and salt. Stir flour mixture into fruit mixture. In a small bowl combine the eggs and oil. Add to fruit mixture and stir just until combined.
  3. Spoon mixture into prepared muffin cups, filling each about 3/4 full. Bake in a 375 degree F oven for 20 to 25 minutes or until golden and a toothpick inserted near the center comes out clean. Cool in pan for 5 minutes. Remove from pan; serve warm.

Nutrition Facts

(Badger State Muffins)

Servings Per Recipe 12, carb. (g) 23, cal. (kcal) 175, calcium (mg) 40, pro. (g) 3, vit. A (IU) 1409, sodium (mg) 211, fiber (g) 1, sat. fat (g) 1, Fat, total (g) 8, chol. (mg) 18, iron (mg) 1, vit. C (mg) 2

Comments (1)

sstaumcolelake wrote:
These muffins are delicious! They're very moist. I substituted dried cranberries but am anxious to try fresh berries when they're in season.

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