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Badger State Muffins

These muffins brilliantly showcase the produce and spice of Fall in Wisconsin, and make the perfect back-to-school breakfast.

Source: Midwest Living

Makes 12 muffins


  • 1 cup unpeeled, cored, shredded apples

  • 2/3 cup sugar

  • 1/2 cup halved cranberries, fresh

  • 1/2 cup carrot, shredded

  • 1/2 cup chopped pecans or walnuts

  • 1 1/4 cups all-purpose flour

  • 1 1/2 teaspoon 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 of your choosing


  1. Preheat the oven to 375 degrees F and either grease or line a muffin tin.

  2. In a large bowl, stir together the apples and sugar. Add carrots, cranberries, and nuts. Stir and set aside.

  3. In a medium bowl, mix flour, baking powder, baking soda, cinnamon, coriander, and salt.

  4. Slowly mix dry ingredients into the fruit mixture. When combined, add egg and cooking oil and stir again.

  5. Fill each muffin mold 3/4 of the way full and bake for 20-25 minutes, or until a toothpick inserted into the middle comes out clean.

  6. Enjoy!

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