Morning Glory Muffins

Ingredient list

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 grate them. I don't recommend large chunks.
• Flour: I use superfine whole wheat flour and white whole wheat flour. You can also use all-purpose flour if not going the healthier route or a mix.
• Baking powder and baking soda: are used as leaveners to help the muffins rise, so make sure they aren't expired. 
• Salt: I like to use kosher salt when baking. But regular table salt works just fine.
• Nuts: walnuts or pecans both work very well. I like them lightly toasted because their flavor is superior.
• Raisins: use dark or light raisins.
• Cinnamon: any ground cinnamon you normally use works fine. I like Frontier Vietnamese cinnamon and Simply Organic Ceylon cinnamon. 
• Sugar: I love to use light brown sugar or finely ground muscovado sugar when available. 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.

See the recipe card at the end of this post for quantities.

How to make morning glory 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.

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.

The batter is thick. Don't fill more than ¾ of the muffin tin capacity.

If using an electric mixer, I suggest switching to a spatula once you add the apple and carrot so they're easier to incorporate. There are too many add-ins and they'll get stuck in the paddles.

Vintage Kitchen tip: paper liners (also called 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, you can simply butter or spray the muffin tin or pan and don't use them.

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-hole 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.
• Spices: besides cinnamon, I sometimes use a pinch of nutmeg. A dash of ground ginger or allspice (or both) are also a good addition. But spices are very personal, so go with your favorites. Whatever you use for apple or carrot cake is a good place to start.