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    Home » Recipes » Muffins and Quick Breads

    Published: Oct 8, 2022 by Paula Montenegro · Income from ads and affiliate links 3 Comments

    Morning Glory Muffins

    Jump to Recipe
    Close up image with brown text overlay of bitten morning glory muffins in a stack.

    These are fabulous breakfast muffins full of carrots, apples, raisins, and nuts. Insanely 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.

    Stack of three carrot muffins in paper liner on white marble surface and background.

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    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. I can't get myself to eat solids for several hours, so breakfast in a muffin is a great way of getting some nutritious bites.

    I'm partial to my favorite recipes for raisin bran muffins or soft oatmeal muffins, but lately, these morning glory muffin recipe is getting my undivided attention.

    It can easily adapt to make healthier muffins, so incorporating them was a simple step. Now, I alternate between the two versions. They've become quite of a morning routine.

    I bake large batches and freeze them so there's no excuse for not eating breakfast.

    Bitten morning glory muffin on top of stack of muffins in paper liners. White background with greenery.
    Table of Contents Hide
    Ingredients
    How to make morning glory muffins
    Storing the baked muffins
    Kitchen notes
    Related recipes you might like:
    Easy Morning Glory Muffins

    Ingredients

    This recipe includes certain ingredients that are a must and some that are optional. My take includes all of the ones in the image below.

    • 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.
    • 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. Or even cranberries or a mix.
    • 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.

    Ingredients in bowls on white marble surface including apple, carrots, oil, spices, walnuts, flour, raisins, sugar.

    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.

    Glass bowl with brown sugar and oil on a white marble surface. A metal whisk inside.

    The wet ingredients and sugar are mixed in a large bowl. You can use an electric mixer or a hand whisk.

    Flour added to brown sugar oil mixture in a glass bowl with a wire whisk.

    The dry ingredients are added. I like a mix of flours, but you can use just all-purpose.

    Walnuts, coconut, and raisins added to carrot muffin mixture in a glass bowl.

    Some add-ins can vary, so adjust to your palate and what you have available.

    Metal muffin pan with morning glory muffin batter in paper cups.

    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, 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.

    Top view of muffin pan on a wire rack with baked muffins, carrot and apple slices. White marble surface.

    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.
    Hand holding a bitten carrot raisin muffin with a white background.

    Related recipes you might like:

    • Apple Blueberry Muffins
    • Applesauce Muffins
    • Best Oatmeal Muffins (easy recipe)
    • Chocolate Chip Zucchini Muffins

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Bitten morning glory muffin on top of stack of muffins in paper liners. White background with greenery.

    Easy Morning Glory Muffins

    Print Recipe
    Save Recipe Recipe Saved

    (These muffins are breakfast on their own, full of carrots, apples, raisins, and nuts. Insanely 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. 

    • Total Time: 50 minutes
    • Yield: 18 medium

    Ingredients

    Units

    For classic muffins:

    • 1 cup sunflower oil
    • 1 cup light brown sugar
    • 2 cups all-purpose flour

    For healthy 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
    • Several gratings of 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

    1. Preheat the oven to 350°F/180°C
    2. Line with paper cups (or butter/spray) 18 muffin pans.
    3. In a large bowl, beat oil, sugar, and 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. 
    4. Add sifted flour, baking powder, baking soda, salt, and spices in 2 parts and mix. I have it all measured and sift it directly over the oil mixture. But you can sift it separately in a medium bowl if that's easier for you.
    5. Add the grated carrots and apples and mix well with a spatula. 
    6. Add chopped walnuts, shredded coconut (if using), and raisins. Mix well until all is moistened. The batter will be thick. 
    7. 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.
    8. Bake for about 25-30 minutes, or until golden and dry, and a cake tester or toothpick inserted comes out clean. 
    9. Let cool on a wire rack for 5-10 minutes, remove the muffins from the pan and let cool completely on the cooling rack. 
    10. Keep for a day at room temperature or in the fridge for 3-4 days, well covered or in an airtight container.
    11. You can freeze leftovers well covered.
    12. In both cases, warm slightly in a medium-temperature oven (about 10 minutes at 325°F/160°C) before eating. 

    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. 
    • Vegetable oil: you can use others, like canola oil. I've even used light olive oil a couple of times (and loved it).
    • Raisins: make sure they are seedless, it's quite annoying biting into seeds. Make sure they're soft. 
    • Sweetness: coconut sugar and finely ground muscovado sugar sweetens less than light brown sugar. A tablespoon of honey can be added to the batter (together with the sugar) for flavor and moistness.
    • Coconut: it is optional and it adds a very particular flavor. If you like a more traditional carrot cake flavor I would omit it. I like it and use it, but only if I have it. I would never not make these muffins because I didn't have shredded coconut in my pantry. 
    • Pans: besides regular muffin pans, you can make this recipe into a sheet cake using a 9x13-inch rectangular pan. 
    • Other add-ins: omit half the grated apple amount and add crushed pineapple (drained) or unsweetened applesauce. Craisins or cranberries can be used instead of raisins or a mix.
    • Flavorings: besides the cinnamon, I use nutmeg and sometimes added a pinch of ginger and allspice to the batter. These muffins mix carrot cake and apple cake with raisins, so start with the spices you use for those bakes and adjust to your palate. Orange zest (½ teaspoon or so) works very well with the rest of the ingredients. 
    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Cooling time:
    • Cook Time: 30 minutes
    • Category: Muffins
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1/18
    • Calories: 252
    • Sugar: 15.8 g
    • Sodium: 157.6 mg
    • Fat: 14.9 g
    • Carbohydrates: 28.6 g
    • Fiber: 2.7 g
    • Protein: 3.2 g
    • Cholesterol: 20.7 mg

    Keywords: morning glory muffins

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    More Muffins

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Marlena says

      February 09, 2020 at 12:59 pm

      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!!

      Reply
      • Paula Montenegro says

        February 09, 2020 at 2:56 pm

        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.

        Reply
    2. angiesrecipes says

      January 22, 2020 at 2:04 am

      They look fantastic with all the quality healthy ingredients!

      Reply

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