These are fabulous breakfast muffins full of carrots, apples, raisins, and nuts. Incredibly moist, soft, delicious, and easy to prepare! You can make the classic recipe or adapt a few ingredients for a healthier variation. They keep well and can be frozen.
A whole breakfast
Are you in the habit of eating breakfast?
I'm always looking for simple breakfast recipes as I am very guilty of just having coffee. These delicious muffins are a perfect make-ahead breakfast and a great way of getting a morning bite.
I'm partial to my favorites which are the raisin bran muffins, healthier banana muffins and zucchini carrot muffins, but lately, this morning glory muffin recipe is getting my undivided attention.
It can easily be adapted to make healthier muffins, so incorporating them was a simple step. Now, I alternate between the two versions. They've become quite a morning routine.
I bake and freeze large batches, so there's no excuse for not eating breakfast.
Ingredient Notes
This recipe includes certain ingredients that are a must and some that are optional.
- Vegetable oil: I alternate between coconut oil and sunflower oil. The former tends to make lighter muffins.
- Carrots: you can grate them with or without the skin. Use a large-holed box grater or Microplane grater. Or shred them in the food processor.
- Apple: any baking apple works. I love Granny Smith because they add some acid. I dice them small or coarsely grate them. I don't recommend large chunks.
- Flour: I use superfine whole wheat flour and white whole wheat flour. You can use all-purpose flour for classic muffins. Both options are in the recipe card.
- Baking powder and baking soda: make sure they aren't expired.
- Nuts: walnuts or pecans both work very well. I like them lightly toasted because their flavor is superior.
- Raisins: use dark or light raisins.
- Sugar: when available, I love to use light brown sugar or finely ground muscovado sugar. Coconut sugar also works, but it sweetens less. A tablespoon of honey can be added (together with the sugar) for flavor and moistness.
- Coconut: it is optional and adds a very particular flavor. If you like a more traditional carrot cake flavor, I would omit it. I like it and use it only if I have it. I would never not make these muffins because I didn't have shredded coconut in my pantry.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & substitutions
The recipe card towards the end of this post includes both traditional and healthier muffin options. Here are other add-in ideas.
- Nuts: walnuts are traditional, but you can use other nuts.
- Cranberries: substitute for the raisins or use a mix.
- Chocolate chips: not a common add-in, substitute them for the raisins.
- Wheat germ: a few tablespoons makes a great addition to the healthier option.
- Applesauce or apple butter: use instead of the oil.
- Spices: I sometimes use a pinch of nutmeg in addition to cinnamon. A dash of ground ginger or allspice (or both) is also nice. But spices are very personal, so go with your favorites. Whatever you use for apple or carrot cake is a good place to start.
Vintage Kitchen Tip
Paper liners (muffin cups or cupcake liners) make cleaning easier afterward and are great if you need to transport the muffins or add them to a bake sale or brunch table. Alternatively, simply butter or spray the muffin tin or pan and omit the liners.
Steps to make these muffins
Since we use oil, there's no need to cream (as you would with butter), so this recipe can be made by hand with a mixing bowl, a whisk, and a spatula. But you can use an electric mixer for the first part (I don't).
The wet ingredients and sugar are mixed in a large bowl. You can use an electric mixer or a hand whisk.
The dry ingredients are added. I like a mix of flours, but you can use just all-purpose.
Some add-ins can vary, so adjust to your palate and what you have available.
If using an electric mixer, I suggest switching to a spatula once you add the apple and carrot so they're easier to incorporate. Chunky add-ins tend to get stuck in the paddles.
The batter is thick. Don't fill more than ¾ of the muffin tin capacity.
Storing the baked muffins
They keep well at room temperature for a day or two. Keep them covered or in an airtight container.
After that, I suggest freezing them, always well covered (you might want to check our Freezer Baking guide). Warm them in a medium oven before eating; they will taste better and the texture will improve. At least, that's what I do.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Chopping: finely chop or grate carrots and apples. It's easier to mix and eat. Lately, I grate them with their skin (yes, also the apple) with a large-holed or coarse grater, and it renders a wonderful and very moist texture.
- Toasting: though you can omit this step, lightly toasting nuts and coconut before adding them to the batter adds flavor to these muffins. Spread them separately on baking sheets and toast in a medium/low oven (300°F/150°C) for about 10 minutes, depending on the amount. Be careful with the coconut, as it burns in seconds! Watch it closely and stir it once or twice as it bakes so it toasts more evenly.
- Oil: you can use any vegetable oil. I even used light olive oil a couple of times.
- Raisins: make sure they are seedless; it's quite annoying biting into seeds. Use dark or light raisins. Craisins or cranberries also work.
- Pans: make it as a sheet cake in a 9-inch square pan or similar. Or one large loaf pan.
Troubleshooting common issues
Overmixing the batter can cause the muffins to become tough and dense. Simply combine the ingredients; don't beat or overmix.
Using cold ingredients can cause the batter to not mix well and be lumpy. Using ingredients at room temperature is important unless otherwise specified in the recipe.
Not greasing the muffin tin properly can cause the muffins to stick to the pan and be difficult to remove. Use baking spray or soft butter.
Overbaking the muffins can cause them to become dry and hard. Check the muffins a few minutes before the end of the suggested baking time with a cake tester or toothpick, and remove them from the oven as soon as they are cooked through.
Related recipes you might like:
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Morning Glory Muffins (hearty and easy)
Ingredients
For classic muffins:
- 1 cup sunflower oil
- 1 cup light brown sugar
- 2 cups all-purpose flour
Whole wheat muffins:
- 1 cup coconut oil
- 1 cup coconut sugar or fine muscovado sugar
- 1 cup whole wheat flour, very finely ground
- 1 cup white whole-wheat flour
For both versions:
- 2 eggs, at room temperature
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- Pinch of ground nutmeg, optional
- 2 cups grated carrots, about 2 medium
- 2 cups coarsely grated apples, about 2 medium
- ⅓ cup chopped walnuts or pecans, for toasting them, see Notes below
- ¼ cup shredded coconut, unsweetened (optional)
- ½ cup seedless raisins, light or dark
Instructions
- Preheat the oven to 350°F (180°C).
- Line with paper cups (or butter/spray) 18 muffin pans.
For classic muffin:
- In a large bowl, beat 1 cup sunflower oil, 1 cup light brown sugar and 2 eggs until very well blended and a little foamy. I use a whisk and beat for a minute, but you can use an electric mixer.
- Add sifted 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon and Pinch of ground nutmeg in 2 parts and mix. I have it all measured and sift them directly over the oil mixture. But you can sift them separately in a medium bowl if that's easier for you.
- Add 2 cups grated carrots and 2 cups coarsely grated apples and mix well with a spatula.
- Add ⅓ cup chopped walnuts or pecans, ¼ cup shredded coconut (if using) and ½ cup seedless raisins. Mix well until all is moistened. The batter will be thick.
- Divide evenly among the prepared muffin pans. If your oven can't hold all the pans together, bake them in two batches. It's fine to make the second batch wait at room temperature.
- Bake for about 25-30 minutes until golden and dry, and a cake tester or toothpick inserted in the center of a muffin comes out clean.
- Let cool on a wire rack for 5-10 minutes, remove the muffins from the pan and let cool completely on the cooling rack.
- Keep for a day at room temperature or in the fridge for 3-4 days, well covered or in an airtight container.
- You can freeze leftovers well covered.
- In both cases, warm slightly in a medium-temperature oven (about 10 minutes at 325°F/160°C) before eating.
Carol says
You stated that you can make in a loaf pan. Appx. how long should you bake in a 9x5 loaf pan?
Paula Montenegro says
Hi Carol! I say about 45-50 minutes for a 9x5 loaf pan as the batter is very dense due to the add-ins. It might take longer, depending on your pan and oven.
Kathy says
Hello Miss Paula I have switched to avocado oil instead of your options in your morning glory muffin recipe. Do you think this would work. If not have coconut oil. Can I use this in the regular muffin recipe?
Paula Montenegro says
Hi Kathy, I use coconut oil regularly and it works well. But have never tried avocado oil. From what I read, I think it might be too intense and heavy to use in large amounts, like for these muffins.
Rhonda Trout says
I have made these so many time. They are the best muffin, packed with all the goodness one needs for breakfast snack. I have taken them camping 3x and tgey have been a hit each time. Love these muffins. Thankbyou for sharing your recipe.
Marlena says
Hi Paula! Another great recipe that baked up nicely in my kitchen. I did add the ginger and all-spice for additional flavor and it was delicious. My batter made a batch of 14 instead of 18 because I fill my muffin tins up high LOL. Also, I was looking forward to freezing them but they didn't last very long in my house .
Side note: Since you've been baking for many years I assume you have experience with sourdough bread? If you have a recipe for it I'd love to try yours. I know baking sourdough is a long process but I'm determined!!
Paula Montenegro says
So glad you all liked the muffins Marlena! I love to add spices too. I baked a lot with sourdough over the years but haven't in a long time. Let me think what recipe will work that is not much of a hassle.
Cil says
Can these be made using miniature muffin pans?
Looks delicious!
Paula Montenegro says
Yes Cil, you can! The baking time will be less.
angiesrecipes says
They look fantastic with all the quality healthy ingredients!