Morning Glory Muffins Recipe

There’s something magical about the aroma of freshly baked Morning Glory Muffins wafting through your kitchen. Imagine biting into a warm muffin that bursts with the sweetness of carrots, the zing of pineapple, and just the right amount of nutty crunch from walnuts. It’s like a party in your mouth where everyone is invited—carrots do the cha-cha while apples breakdance in delight.

I first discovered this gem during a sleepy Sunday brunch with friends who insisted we try them. The first bite was pure bliss as I felt an explosion of flavors and textures. Suddenly, our lazy morning transformed into a culinary adventure filled with laughter and crumbs flying everywhere.

Last time I made these muffins, my family devoured them before they even cooled down.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-purpose Flour: Use unbleached flour for a wholesome texture that complements all the lovely ingredients.
• Baking Powder: Ensure it’s fresh for maximum rise; nobody likes flat muffins at the breakfast table.
• Ground Cinnamon: This spice adds warmth and coziness; don’t skimp on it.
• Shredded Carrots: Choose fresh carrots for vibrant color and natural sweetness.
• Applesauce: Opt for unsweetened applesauce to keep sugar levels in check while adding moisture.
• Crushed Pineapple: Drain well; this fruity addition brings brightness to each bite.
• Chopped Walnuts or Pecans: Add these for crunch; lightly toast them first for extra flavor.
• Dried Cranberries or Raisins: These little gems provide bursts of sweetness throughout.
• Eggs: Use large eggs for binding all ingredients together perfectly.
• Vegetable Oil or Melted Coconut Oil: Choose your favorite oil for moisture without overwhelming flavor.
• Vanilla Extract: A splash will elevate all those fantastic flavors by adding depth.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven to 350°F (175°C) and line muffin tins with paper liners or grease them lightly with oil. This ensures easy release once they’re baked to golden perfection.

Gather all your dry ingredients—flour, baking powder, cinnamon—and whisk them together in a large bowl until evenly combined. This step is essential as it ensures even distribution of flavors when mixed with wet ingredients.

In another bowl, mix your shredded carrots, applesauce, crushed pineapple (make sure it’s drained.), nuts, dried fruit, eggs, oil, and vanilla extract until everything is well blended into a thick batter.

Now comes the fun part. Gradually fold the dry mixture into your wet mixture using a spatula or wooden spoon. Be gentle here; no one wants tough muffins. Just mix until you see no dry flour bits hiding away.

Spoon the batter into prepared muffin tins until each cup is about three-quarters full. Give them some space since they’ll puff up while baking like delicious little clouds.

Bake in your preheated oven for 20-25 minutes or until they turn golden brown and a toothpick inserted into the center comes out clean. Your kitchen will smell incredible at this point—try not to eat all of them straight from the oven.

Once baked to perfection, let these beauties cool slightly in the pan before transferring them onto wire racks to complete cooling. The hardest part is waiting before taking that first heavenly bite.

Enjoy these delightful Morning Glory Muffins warm or at room temperature—perfectly paired with coffee or tea any time of day.

Perfecting the Cooking Process

Start by preheating your oven to 375°F (190°C). Mix dry ingredients first, followed by wet ones, then combine them gently to keep muffins fluffy.

Add Your Touch

Feel free to swap in different nuts or dried fruits based on what you have available. Adding chocolate chips can also create a fun twist.

Storing & Reheating

Store cooled muffins in an airtight container at room temperature for up to three days. Reheat in the microwave for about 15 seconds for the best taste.

I remember the first time I made Morning Glory Muffins; my friends couldn’t stop raving about them at brunch. They even asked for the recipe.

FAQ

What makes Morning Glory Muffins unique?

Morning Glory Muffins feature a mix of fruits, nuts, and spices that create exceptional flavor.

Can I freeze Morning Glory Muffins?

Yes, you can freeze them. Just store them in an airtight container for later enjoyment.

How do I make these muffins healthier?

Substitute whole wheat flour and reduce sugar for a nutritious twist on this classic recipe.

Morning Glory Muffins

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• Author: Clara Rosewood
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Start your day with these scrumptious Morning Glory Muffins, bursting with vibrant fruits and spices for a wholesome breakfast treat.

 

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Ingredients

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• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil (or melted coconut oil)
• 1/2 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1/2 cup grated carrots (about 2 medium carrots)
• 1/2 cup finely chopped apples (about 1 small apple)
• 1/4 cup shredded coconut (unsweetened)
• 1/4 cup walnuts, chopped (or pecans)
• 1/4 cup raisins or currants (optional)
• 1 tablespoon flaxseed meal (optional for added fiber)
• 1/4 cup orange juice (optional for extra moisture)

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Instructions

• Preheat the oven:
  Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
• Prepare the dry ingredients:
  In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
• Prepare the wet ingredients:
  In a separate bowl, beat the eggs, oil, brown sugar, and vanilla extract until smooth and combined.
• Add the mix-ins:
  Stir the grated carrots, chopped apples, shredded coconut, walnuts, raisins (if using), and flaxseed meal (if using) into the wet ingredients. If you’re using orange juice, add it at this stage to moisten the batter.
• Combine the wet and dry ingredients:
  Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix.
• Fill the muffin tin:
  Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
• Bake:
  Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Cool and serve:
  Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• For a healthier version, reduce the sugar to 1/4 cup or use a natural sweetener like maple syrup or honey.
• You can swap the walnuts for other nuts or seeds if you prefer.
• These muffins freeze well! Just wrap them tightly and store them in the freezer for up to 3 months.
• You can add additional spices like ginger or cloves for extra warmth.

• Prep Time: 10 minutes
• Cook Time: 20-22 minutes
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American