Morning Glory Muffins Recipe

This Morning Glory Muffins recipe is a moist and hearty recipe, which is made with shredded carrots and fresh apple. It’s the perfect make-ahead breakfast, ready in about 45 minutes.

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Morning Glory Muffins Recipe Ingredients

Packed with fruits, veggies, and flavor.

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 cup firmly packed light brown sugar
• 1 Tbsp. pumpkin pie spice
• 2 tsp. baking soda
• 1 tsp. kosher salt
• 3/4 cup vegetable oil
• 1 tsp. orange zest plus 1/4 c. fresh orange juice (from 1 to 2 navel oranges)
• 2 tsp. vanilla extract
• 3 large eggs
• 1/2 cup unsweetened shredded coconut
• 1/2 cup pecans, chopped
• 1/2 cup raisins
• 4 large carrots, shredded (about 2 c.)
• 1 large apple (like Honeycrisp or Gala), peeled and shredded (about 1 cup)

How To Make Morning Glory Muffins

A simple guide to your new favorite breakfast.

1. Prep the Oven and Pan: Preheat the oven to 375°F. Line a standard 12-cup muffin tin with paper liners.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, pumpkin pie spice, baking soda, and kosher salt.
3. Combine Wet Ingredients and Mix-ins: In a separate large bowl, whisk together the vegetable oil, orange zest, orange juice, vanilla extract, and eggs until well combined. Stir in the shredded coconut, chopped pecans, raisins, shredded carrots, and shredded apple.
4. Mix the Batter: Add the dry flour mixture to the wet carrot mixture. Stir with a spatula until just combined. Do not overmix; a few streaks of flour are okay.
5. Fill and Bake: Divide the batter evenly among the 12 prepared muffin cups. The cups will be quite full. Bake for 25 to 30 minutes, until the tops are golden brown and a wooden toothpick inserted into the center comes out clean.
6. Cool the Muffins: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Recipe Tips

Bake the best muffins every time.

• How to get perfectly moist muffins? The key is not to overmix the batter. Once you add the dry ingredients to the wet, stir only until they are just incorporated. Overmixing develops the gluten and can lead to tough, dry muffins.
• How to shred carrots and apples easily? The fastest method is to use the shredding disc on a food processor. If you don’t have one, a standard box grater works perfectly well.
• Can I use different mix-ins? Absolutely! These muffins are very versatile. You can swap the pecans for walnuts, the raisins for dried cranberries or chopped dates, or even add 1/2 cup of drained, crushed pineapple.
• Do I have to use whole wheat flour? No, you can use 2 cups of all-purpose flour if you prefer. The whole wheat flour adds a nice nutty flavor and a heartier texture, but the muffins will still be delicious without it.

What To Serve With Morning Glory Muffins

Complete your breakfast or snack.

These muffins are a complete breakfast on their own, but they are also delicious served warm with:

• A pat of salted butter
• A smear of cream cheese
• A cup of hot coffee or tea

How To Store Morning Glory Muffins

Keep them fresh for days.

• Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days.
• Freeze: For longer storage, wrap muffins individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.

Morning Glory Muffins Nutrition Facts

An estimated nutritional breakdown per muffin.

• Calories: 350 kcal
• Carbohydrates: 40 g
• Protein: 5 g
• Fat: 20 g
• Sodium: 380 mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Classic Coleslaw Recipe
• Panko-Crusted Pork Chops with Carrot Mash Recipe
• Tortellini Primavera Recipe