Morning Glory Muffins Recipe
A cherished breakfast staple from Nantucket, these moist and flavorful morning glory muffins are a perfect make-ahead option for busy mornings. Infused with fruits, nuts, and warm spices, they offer both nutrition and indulgence in every bite.
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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
For a healthier variation, substitute the vegetable oil with melted coconut oil or applesauce, and consider reducing the brown sugar to ½ cup.
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.
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.