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Morning Glory Muffins Recipe

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  • Author: Sara
  • Total Time: 35 minutes
  • Yield: 14 muffins
  • Diet: Vegetarian

Description

These authentic Morning Glory Muffins are a delightful blend of shredded carrots, grated apple, pineapple, and warm spices, creating a moist, flavorful, and nutrient-packed muffin perfect for breakfast or a wholesome snack. Loaded with natural sweetness from fruit and a subtle crunch from walnuts and raisins, these muffins offer a perfect balance of taste and texture that will brighten any morning.

Ingredients

Dry Ingredients

  • 2 cups (250 g) all purpose flour
  • 1 cup (200 g) packed light brown sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger (optional)
  • 1/2 teaspoon salt

Fruit and Add-ins

  • 2 cups (260 g) shredded carrots (about 4 large)
  • 1 cup (140 g) grated Granny Smith apple with peel (about 1 large)
  • 1/2 cup sweetened shredded coconut (unsweetened also works)
  • 1 cup (8 oz can) crushed pineapple (drained)
  • 1/2 cup (64 g) unsalted chopped walnuts (optional)
  • 1/2 cup (80 g) raisins

Wet Ingredients

  • 3 large eggs (room temperature)
  • 2/3 cup (160 ml) vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon orange zest (optional)

Instructions

  1. Preheat oven and prepare muffin tin. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prevent sticking.
  2. Mix dry ingredients. In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger (if using), and salt to evenly distribute the leavening and spices.
  3. Add shredded vegetables and fruits to dry mix. Stir in the shredded carrots, grated apple (with peel), and shredded coconut until well combined with the dry ingredients.
  4. Mix wet ingredients separately. In another large bowl, combine the packed light brown sugar, eggs, vegetable oil, drained crushed pineapple, pure vanilla extract, and orange zest (if using). Whisk thoroughly until the mixture is smooth and well incorporated.
  5. Combine wet and dry mixtures. Pour the dry ingredient mixture into the wet ingredients bowl and gently fold together just until combined; be careful not to overmix to maintain a tender texture.
  6. Add nuts and raisins. Fold in the chopped walnuts and raisins evenly throughout the batter.
  7. Fill muffin cups. Spoon the muffin batter into the prepared muffin tins, filling each cup about three-quarters full. Sprinkle a light dusting of sugar on top of each muffin for a slight crunch and sweetness.
  8. Bake the muffins. Place the muffin tin in the preheated oven and bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs attached.
  9. Cool muffins. Allow the muffins to cool in the pan for a few minutes before inverting them onto a wire rack to cool completely. This prevents sogginess and preserves muffin texture.

Notes

  • For a slightly healthier version, substitute vegetable oil with an equal amount of applesauce.
  • You can omit walnuts and raisins if you prefer a nut-free or allergen-friendly version.
  • Using unsweetened shredded coconut can reduce overall sugar content.
  • Letting the muffins cool completely before storing will keep them fresher longer.
  • These muffins can be frozen for up to 2 months; thaw at room temperature before serving.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/morning-glory-muffins-recipe/