Glorious Morning Glory Muffins

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A classic Morning Glory Muffin combines nutrition and indulgence with a medley of wholesome, flavorful ingredients. Here’s what you’ll need to achieve the signature taste and texture:

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Prep Time 25

Cook Time 45

Total Time 1 10

Ingredients

1 cup Whole wheat flour Or use all all-purpose if preferred
2 tsp Baking soda
2 tsp Cinnamon
½ tsp Ginger Optional for extra warmth
¼ tsp Nutmeg Optional
½ tsp Salt
1 cup Brown sugar Or honey/maple/coconut sugar
3 large Eggs
⅔ cup Vegetable oil Or part unsweetened applesauce
1 tsp Vanilla extract
2 cups Carrots Freshly grated
1 cup Apple Grated, Granny Smith recommended
1 cup Crushed pineapple Drained
½ cup Coconut Sweetened or unsweetened
½ cup Raisins Soaked and drained
½ cup Walnuts/pecans Chopped
1 tsp Orange zest Optional
¼ cup Orange juice Optional

Equipment

1 Box grater or food processor: For grating carrots and apple. A box grater is most commonly used, but a food processor with a shredding blade can speed up the process.
Mixing bowls At least two-one large bowl for dry ingredients and another medium bowl for wet ingredients.
Measuring Cups For accurate measurement of ingredients.
1 Measuring spoons
1 Muffin tin Standard 12-cup muffin pan is typical, but some recipes may yield more or fewer muffins.
12 Paper liners or nonstick spray To line or grease the muffin tin for easy removal of muffins.
1 Wooden spoon rubber spatula, or mixing spoon: For stirring and folding the batter.
Scoop or spoon To portion the batter evenly into the muffin cups (a large ice cream scoop is helpful).
1 Cooling Rack For cooling muffins after baking.
1 Pastry Brush (optional): For greasing the muffin tin if you’re not using paper liners.

Method

Preheat and Prep
Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners or lightly coat with cooking spray.
Combine Dry Ingredients
In a large bowl, whisk together the flours, baking soda, spices, salt, and brown sugar. Use your fingers to break up any lumps in the sugar.
Prepare Fruits and Mix-ins
Grate the carrots and apple using a box grater or food processor. Drain the crushed pineapple thoroughly.
If using raisins, soak them in hot water for 5 to 10 minutes to plump, then drain.
Mix Wet Ingredients
In a separate bowl, whisk together the eggs, oil, vanilla extract, and orange juice (if using). Stir in the drained pineapple and orange zest.
Combine and Fold
Add the wet ingredients to the dry mixture. Gently fold together until just combined, avoid overmixing to prevent dense muffins.
Fold in the grated carrots, apple, coconut, raisins, and nuts until evenly distributed.
Fill and Bake
Fill each muffin cup about three-quarters full with the thick, chunky batter.
Bake for 22 to 25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool and Enjoy
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Success

Nutrition

Serving: 1muffinCalories: 289kcalCarbohydrates: 38gProtein: 4gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 47mgSodium: 237mgPotassium: 260mgFiber: 3gSugar: 23gVitamin A: 3660IUVitamin C: 7mgCalcium: 43mgIron: 1mg

Notes

Drain the pineapple: Press the crushed pineapple firmly before it goes in. Excess juice is the most common cause of gummy centers.

Substitutions: Swap the brown sugar for honey, maple syrup, or coconut sugar. Part of the oil can be replaced with unsweetened applesauce for a lighter crumb. Omit the walnuts or pecans for a nut-free version.

Storage: Airtight at room temperature up to 3 days, or refrigerated up to 1 week. Warm 10 seconds in the microwave to refresh.

Freezing: Wrap each cooled muffin individually, then bag. Quality holds up to 3 months. Thaw at room temperature or warm gently from frozen.

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