Morning Glory Muffins Recipe
Morning glory muffins are a wholesome, bakery-style treat bursting with flavor, texture, and natural sweetness. Packed with fruits, vegetables, and spice, these muffins make mornings brighter.
Whether eaten fresh from the oven or grabbed on the go, morning glory muffins offer a satisfying balance of moist crumb, nutty crunch, and warm spice in every bite.
What You’ll Need for These Morning Glory Muffins
- All-purpose flour – Forms the base of the muffin, giving structure and just the right amount of tenderness.
- Light brown sugar – Adds moisture and a caramel-like depth that complements the warm spices.
- Shredded carrots – The star ingredient for moisture, subtle sweetness, and classic morning glory character.
- Grated Granny Smith apple – Brings tartness and extra juiciness, keeping each bite perfectly balanced.
- Sweetened shredded coconut – Adds a touch of chewy texture and tropical sweetness.
- Crushed pineapple – Boosts moisture and layers in bright, tangy flavor that wakes up the palate.
- Large eggs – Essential for binding and richness, ensuring a tender crumb.
- Vegetable oil – Provides consistent moisture and softness throughout each muffin.
- Raisins – Offer chewy bursts of sweetness and tradition, contrasting beautifully with the spices.
- Chopped walnuts – Optional, but they add welcome crunch and nutty undertones to the mix.
- Ground cinnamon & ginger – These warm spices define the cozy, aromatic heart of the muffin.
How to Make Morning Glory Muffins
Start by mixing your dry ingredients—flour, spices, and salt—in one bowl, and your wet ingredients—eggs, oil, brown sugar, and fruit—in another.
Fold the dry into the wet just until everything is moistened. Stir in the carrots, coconut, and apple, then gently mix in the raisins and walnuts.
Scoop the batter into your muffin tin, filling each liner about three-quarters full. A sprinkle of sugar on top adds a hint of sparkle.
Bake until golden and a toothpick comes out mostly clean. Let them cool slightly before moving to a wire rack to finish.
Bake Like a Pro: Tips for Morning Glory Muffins
For extra flavor depth, toast your walnuts and coconut lightly before mixing them in. If you prefer a less sweet muffin, reduce the brown sugar to half a cup—natural sweetness from fruit will carry it through.
Don’t overmix the batter; stir until just combined to avoid dense, rubbery muffins. If you want to skip the raisins or nuts, no problem—dried cranberries or chopped pecans make great substitutes.
Try swapping half the oil for applesauce for a lighter muffin, or add a spoonful of flaxseed meal for a subtle nutty boost and extra fiber.
Keeping Them Fresh: Storing Morning Glory Muffins
Morning glory muffins stay moist and flavorful for days. Store them in an airtight container at room temperature for up to three days.
To freeze, wrap each muffin individually in plastic wrap and place in an airtight container. They’ll keep beautifully in the freezer for up to two months. Defrost overnight in the fridge, or let them sit at room temperature for a quick, ready-to-eat breakfast.
Morning Glory Muffins Recipe
Ingredients
- ½ cup 80 g raisins
- ½ cup sweetened shredded coconut unsweetened may be used
- 1 teaspoon orange zest optional
- 1 teaspoon pure vanilla extract
- 1 cup 140 g grated Granny Smith apple with peel (about 1 large)
- ½ teaspoon salt
- 2 teaspoons baking soda
- ½ teaspoon ground ginger optional
- 2 cups 260 g shredded carrots (approximately 4 large)
- ⅔ cup 160 ml vegetable oil
- 1 cup 8 oz can crushed pineapple, drained
- 2 teaspoons ground cinnamon
- 1 cup 200 g packed light brown sugar
- 2 cups 250 g all-purpose flour
- 3 large eggs at room temperature
- ½ cup 64 g unsalted chopped walnuts, optional
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, combine the flour, baking soda, cinnamon, ginger, and salt. Add the shredded carrots, grated apple, and coconut, stirring to incorporate.
- In a separate bowl, whisk together the brown sugar, eggs, oil, pineapple, vanilla extract, and orange zest until the mixture is smooth.
- Fold the dry mixture into the wet mixture, mixing only until the ingredients are just combined. Gently stir in the walnuts and raisins.
- Distribute the batter evenly among the muffin cups, filling each about three-quarters full. If desired, sprinkle a bit of sugar on top.
- Bake for approximately 25 minutes, or until a toothpick inserted into the center of a muffin emerges with a few moist crumbs. Allow to cool in the pan briefly before transferring to a wire rack to cool completely.
Notes
Optional mix-ins include omitting the raisins or walnuts, or replacing them with chopped pecans, almonds, dried cranberries, or golden raisins.
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months, wrapping each muffin individually in plastic wrap and placing them in a sealed container. Defrost in the refrigerator before serving.
