Good morning, muffin lovers! Are you ready to sink your teeth into these morning glory muffins with nuts, fruit, and cinnamon spice?
They’re packed with fiber, vitamins, and healthy fats. But I promise they taste like an indulgent treat with all those yummy mix-ins.
Between the carrots, apples, walnuts, and shredded coconut, these breakfast muffins are loaded with all the good stuff.
What Are Morning Glory Muffins?
There are countless variations of this fun muffin recipe. But Chef Pam McKinstry of Nantucket’s Morning Glory Cafe created the OG recipe.
Born in the 1970s, morning glory muffins were an homage to the “back-to-the-land” movement.
They include many standard muffin staples, creating a super tender crumb. But what makes them stand out are all the nourishing mix-ins.
I’m talking shredded fruits and veggies like apples and carrots. Plus, plenty of nuts and raisins.
In short, morning glory muffins are a classic baked good packed with wholesome ingredients. What more could you ask for?
Ingredients
This morning glory muffins recipe features all kinds of good-for-you mix-ins. Along with the moist crumb, they’re flavor-packed!
Here’s what you need:
- Flour and Baking Soda – All-purpose flour adds a nice balance between tenderness and structure. Meanwhile, the baking soda helps them rise.
- Sugar and Spice – make everything nice! You’ll need white and brown sugar for sweetness and texture. Plus, a pinch of cinnamon and salt to balance it all out.
- Eggs and Vegetable Oil – Both help bind the batter and keep it moist. The eggs also help with the rise.
- Orange Juice and Vanilla Extract – For adding brightness and sweet warmth.
- Shredded Carrots, Apples, and Coconut – Shred the carrots and apples yourself for maximum moisture. Feel free to use sweetened or unsweetened coconut.
- Nuts and Raisins – Walnuts or pecans add the best flavor and crunch. In contrast, raisins (regular or golden) bring the chewy sweetness we all love.
How to Make Morning Glory Muffins
Can’t wait to sink your teeth into one of these healthy muffins? Then grab your mixing bowl and follow these steps:
1. Preheat the oven to 350 degrees Fahrenheit. Grease a muffin tin or place a paper liner into each cup.
2. Mix the wet and dry ingredients separately. Combine the flour, sugars, baking soda, cinnamon, and salt in one bowl. Beat the eggs, vegetable oil, orange juice, and vanilla extract in another.
3. Combine the ingredients and mix-ins. Mix the wet ingredients with the dry ingredients. Gently stir in the nuts, raisins, grated carrots, apples, and coconut.
4. Bake. Fill each muffin cup 3/4 full with batter. Bake for about 25 minutes.
5. Cool and enjoy. Let the muffins cool for 5-10 minutes. Then transfer them to a wire rack. Enjoy warm or at room temperature!
Tips for the Best Muffins
For the best breakfast muffins, follow these tips:
- Avoid overmixing. Mix half of the dry ingredients into the wet, then toss the mix-ins into the remaining flour mix before gently stirring it into the batter. Stop mixing when you no longer see streaks of flour in the batter.
- Grate the fruits and veggies fresh. Pre-grated carrots and apples lose moisture the longer they sit. So, grate them with a box grater just before making the batter.
- Get the right apples. Granny Smith apples are my go-to. But feel free to try Pink Lady, Braeburn, and Honeycrisp.
- Use room temperature ingredients. This will ensure easier mixing and smooth batter.
Recipe Variations
There are countless morning glory muffin recipes out there.
You know what that means, don’t you? There are plenty of scrumptious muffin variations for you to try!
Here are a few I like best:
- To make them healthier, use coconut oil or applesauce instead of vegetable oil. Reduce the sugar by using coconut sugar, honey, or maple syrup. You can also use whole wheat flour if you like.
- Go gluten-free. Use gluten-free flour instead of all-purpose flour. The texture may vary, but they’ll still be delicious!
- Swap out the fruits. Try other dried fruits like cranberries or cherries instead of raisins. You can also substitute other shredded fruits like zucchini.
- Mix up the spices. Add ground ginger, nutmeg, clove, or even pumpkin spice for something extra warming.
- Try egg-free muffins. Combine 2 tablespoons of ground flax seeds with 5 tablespoons of water. Then, let it sit for 5 minutes. After it gels, mix the flax eggs into the batter.
How to Store
Guess what? These easy muffins are freezer-friendly! So you can meal prep a batch to always have a quick bite on hand.
To Store: Place the cooled leftover muffins in an airtight container. Store at room temperature for up to 2 days.
To Freeze: Cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Muffin Recipes To Try
Healthy All-Bran Muffins
Banana Nut Muffins
Easy Zucchini Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins
Lemon Poppy Muffins
Morning Glory Muffins
12
servings20
minutes25
minutes45
minutesMorning glory muffins are a healthy-ish grab-and-go breakfast you can take on the run! They’re easy to make, loaded with goodness, and incredibly flavorful.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup white sugar
1/4 cup brown sugar, packed
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1/4 cup orange juice
1 teaspoon vanilla extract
2 cups grated carrots (about 2-3 medium carrots)
1 cup unsweetened shredded coconut
1/2 cup chopped walnuts or pecans
1/2 cup raisins
1 apple, peeled and grated
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C). Line a muffin tin with paper liners or lightly grease the cups with cooking spray and set aside.
- In a medium bowl, whisk the flour, sugar, brown sugar, baking soda, cinnamon, and salt.
- In a separate large bowl, beat the eggs lightly. Then whisk in the vegetable oil, orange juice, and vanilla extract until well blended.
- Add half of the dry ingredients to the wet and stir by hand until just combined. Toss the grated carrots, shredded coconut, chopped nuts, raisins, and grated apple in the remaining flour until well coated and evenly distributed. Then, add this to the batter and stir gently to combine.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake in the oven for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5-10 minutes. Then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- Mix the batter by hand to avoid over-mixing.
