Rise and shine with these moist and tender Morning Glory Muffins.
My mom was a teacher, so growing up, we always rode to school together. As a staff member, she had to be in her classroom 30 minutes before school started. Those rushed early mornings were not my favorite part of my day. However, on Fridays, she always allowed a few extra minutes for us to stop at the bakery to pick up a couple of morning glory muffins. We told ourselves they were healthy because of the carrots. They were also a delicious TGIF treat!
Morning glory muffins were created by Nantucket chef Pam McKinstry as a namesake item served at her Morning Glory Café. In the late 1970s, when she opened the café and developed the recipe, “back to nature” (what we would now call “crunchy”) recipes were trendy, and this recipe fits the bill. The ingredient list includes wholesome shredded carrots, crushed pineapple, grated apple, shredded coconut, raisins, and walnuts.
If you like carrot cake, you will love morning glory muffins. They have the same rich, naturally sweet flavor and warm spice base as the beloved cake. The cozy cinnamon and ginger pair perfectly with the sweetness of the carrots, apple, and pineapple, which make the muffins incredibly moist. Don’t be scared off by the long list of ingredients. Everything is readily available, and the process of making these muffins is straightforward.
Customize your muffins
There are many ways to customize these muffins according to your tastes and preferences. To make them vegan, for example, you can replace the eggs with three flax “eggs.” Per flax egg, simply mix one tablespoon of ground flaxseed with three tablespoons of water. Allow this to stand for 10 minutes until it thickens and use it in place of the eggs. For this recipe, you’ll need three tablespoons of ground flaxseed and nine tablespoons of water. You can also make them with whole-wheat flour if you want to increase their fiber content.
Don’t like raisins? Feel free to omit them or try dried cranberries, apple, or pineapple instead. You can also try different nuts. I love these with pistachios (especially if I’m using cranberries) or hazelnuts. Of course, you can also omit the nuts or replace them with sunflower seeds.
How do I store leftovers?
Morning glory muffins freeze very well. Simply double-wrap the cooled muffins in plastic and transfer them to a resealable bag. They will keep in your freezer for up to 3 months. Just let them thaw on the counter for about 30 minutes before serving. You can also keep them at room temperature in an airtight container for up to 3 days or in the refrigerator for up to 5 days. Bear in mind that chilling the muffins will make their texture a bit dense.
Serving suggestions
On a weekday, when you’re trying to get out the door quickly, morning glory muffins make for a great portable breakfast. In that case, why not wash them down with a Mixed Berry Smoothie, too?
Add some protein to your breakfast by spreading a little cream cheese or nut butter on the muffins or cooking up some sausage links or Scrambled Eggs. For a larger breakfast or brunch, consider serving these muffins alongside a heartier main like a satisfying Breakfast Casserole or a Spinach, Sausage And Tomato Strata.
At the holidays, consider baking the muffins in mini tins, wrapping them in cellophane, and gifting them to friends and neighbors as something a little healthier and different than the usual holiday sugar cookies.
Morning Glory Muffins
Ingredients
- 2 cups all-purpose flour
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 cups shredded carrots
- 1 cup grated apple
- 1/4 cup raisins
- 2/3 cup chopped walnuts
- 3/4 cup crushed pineapple drained
- 1/2 cup unsweetened shredded coconut
- 3 large eggs
- 2/3 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1/4 cup orange juice
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together flour, brown sugar, granulated sugar, baking soda, cinnamon, ginger, and salt.
- Stir in shredded carrots, grated apple, raisins, chopped walnuts, pineapple, and shredded coconut.
- In a separate bowl, beat together eggs, vegetable oil, vanilla extract, and orange juice.
- Add the wet ingredients to the dry ingredients, stirring just until combined. Avoid overmixing to keep the muffins tender.
- Scoop the batter into the prepared muffin cups, filling each about 3/4 full. Bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 375°F and continue baking for another 18-20 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 minutes before transferring them to a wire rack to cool completely.
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