Morning Glory Muffins Recipe
If you’re looking for a muffin that truly lives up to its cheerful name, these Morning Glory Muffins are exactly what you need. Packed with bright, fresh flavors and loaded with wholesome shredded carrots, juicy apple, sweet raisins, tender coconut, and a hint of citrus, they’re everything you want in a portable breakfast. Whether you enjoy them with your morning coffee or tuck one into your bag for an afternoon snack, these muffins strike the perfect balance between cozy and energizing, while being simple to make and beloved by all ages.
Ingredients You’ll Need
The beauty of Morning Glory Muffins is in their straightforward ingredient list, each item bringing its own unique touch. Every bowlful adds moisture, crunch, or bursts of sweetness—giving you that glorious mix of color, texture, and taste in every bite.
- All-purpose flour: Provides structure and softness, but you can swap half for whole wheat flour for extra heartiness.
- Granulated sugar: Sweetens your muffins just right and helps them brown perfectly.
- Baking soda: Gives these muffins a lovely, gentle lift as they bake.
- Ground cinnamon: Warms up all the flavors and makes your kitchen smell amazing.
- Salt: Balances all the sweetness and makes the other flavors sing.
- Grated carrots: Add moisture, color, and a naturally sweet vibe—you’ll need about 3 medium ones.
- Shredded sweetened coconut: Delivers chewy, toasty coconut flavor in every bite.
- Raisins: Give little pops of sweetness that pair so well with the fruit and spice.
- Walnuts or pecans: Offer a delicate crunch and rich, nutty undertones.
- Apple, peeled, cored, and grated: Lends juicy sweetness and extra moisture to the muffins.
- Large eggs: Hold all the goodness together and give the muffins richness.
- Vegetable oil: Makes them super tender and keeps them delicious for days.
- Vanilla extract: Adds a round, comforting aroma.
- Orange juice: Gives a subtle, refreshing zing that sets these muffins apart.
How to Make Morning Glory Muffins
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or give it a generous coat of nonstick spray. This helps guarantee the muffins pop out easily and makes cleanup a breeze!
Step 2: Mix Dry Ingredients
Grab a large mixing bowl and whisk together the all-purpose flour, sugar, baking soda, cinnamon, and salt. Whisking ensures all the leavening and spice get spread evenly, so every Morning Glory Muffin is perfectly light and flavorful.
Step 3: Fold in the Fruits and Nuts
Add the grated carrots, shredded coconut, raisins, your choice of chopped nuts, and the grated apple directly into the flour mixture. Toss everything gently to coat, which helps prevent the add-ins from clumping together or sinking to the bottom while baking.
Step 4: Combine Wet Ingredients
In a separate medium bowl, whisk the eggs, vegetable oil, vanilla extract, and orange juice together until smooth and well blended. This forms the base that will bind your muffins and keep them extra moist.
Step 5: Mix Wet and Dry Ingredients
Pour the wet mixture over the dry mixture and stir gently with a spatula or wooden spoon just until the flour is moistened and everything looks combined. Don’t overmix—this keeps the muffins light and tender, not tough.
Step 6: Fill the Muffin Cups
Divide the thick, colorful batter evenly among the prepared muffin cups, filling each about three-quarters full. A cookie scoop makes this extra tidy, but a big spoon works just as well.
Step 7: Bake and Cool
Slide your muffin tin into the preheated oven and bake for 20–25 minutes. The tops should be golden and a toothpick poked in the center should come out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely—the aroma alone at this stage is worth the wait.
How to Serve Morning Glory Muffins
Garnishes
Give your Morning Glory Muffins a sprinkle of powdered sugar, a drizzle of honey, or a few extra toasted coconut flakes right before serving. These finishing touches add a bit of elegance and draw out even more flavor in every bite.
Side Dishes
Pair your muffins with creamy Greek yogurt and a bowl of fresh fruit for a breakfast spread that feels both nourishing and luxurious. If you’re serving these as an afternoon treat, a hot cup of tea or coffee compliments their comforting flavors beautifully.
Creative Ways to Present
For brunch gatherings, display Morning Glory Muffins on a rustic wooden board with fresh berries, cut citrus, and a bowl of honey-butter. Or stack them tiered-cake style and let guests grab their own—it’s a fun, buffet-style twist that makes the muffins even more irresistible.
Make Ahead and Storage
Storing Leftovers
Once cooled, tuck your Morning Glory Muffins into an airtight container and store them at room temperature for up to three days. They’ll stay tender and moist, making them perfect for quick breakfasts or late-night snacks.
Freezing
If you want to savor these treats for weeks, Morning Glory Muffins freeze like a dream! Wrap each muffin individually in plastic wrap, slip them into a freezer-safe bag, and they’ll keep fresh for up to two months. Just take out what you need and thaw as desired.
Reheating
To enjoy that just-baked coziness, warm a muffin in the microwave for 15-20 seconds, or in a 300°F oven for 5-10 minutes. This brings back the softness and revives all those beautiful, bakery-fresh aromas.
FAQs
Can I replace the nuts if I have allergies?
Absolutely! The nuts add crunch and flavor, but you can leave them out entirely or substitute with pepitas or sunflower seeds for a nut-free twist that still packs a pleasant texture.
Is it possible to make these muffins gluten-free?
Yes, you can swap the all-purpose flour for a measure-for-measure gluten-free blend. Just make sure it contains xanthan gum or a similar binder for best results.
How do I make the muffins a bit healthier?
For a lighter version, use half whole wheat flour and reduce the sugar to 3/4 cup. You’ll still get muffins that are moist and flavorful, but with even more nutrition packed in.
Can I add other mix-ins to Morning Glory Muffins?
Definitely! Diced dried apricots, chopped pineapple, or even a handful of flaxseeds can be delightful additions—just keep the total volume of mix-ins about the same so the muffins bake up perfectly.
Do Morning Glory Muffins taste good after a day or two?
They actually get even better as the flavors mingle—a day of “rest” makes the spices and fruit more pronounced. Just store them well and you’re in for a treat all week!
Final Thoughts
If you’re seeking a baking project that feels like a joyful celebration of textures and flavors, Morning Glory Muffins are a must-try. They’ll brighten any day, satisfy the pickiest eaters, and quickly become a cherished favorite in your kitchen. Give them a whirl and see just how glorious mornings—and muffin breaks—can be!
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Morning Glory Muffins Recipe
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Morning Glory Muffins are wholesome and hearty muffins packed with carrots, coconut, raisins, and nuts, perfect for breakfast or as a snack.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Additional Ingredients:
- 2 cups grated carrots (about 3 medium carrots)
- 1/2 cup shredded sweetened coconut
- 1/2 cup raisins
- 1/2 cup chopped walnuts or pecans
- 1 apple, peeled, cored, and grated
Wet Ingredients:
- 3 large eggs
- 2/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/4 cup orange juice
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Stir in the carrots, coconut, raisins, nuts, and apple until well coated with the flour mixture.
- Combine wet ingredients: In a separate bowl, whisk together the eggs, vegetable oil, vanilla extract, and orange juice. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
- Bake: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These muffins keep well at room temperature for up to 3 days or can be frozen for up to 2 months.
- For a healthier version, substitute half of the all-purpose flour with whole wheat flour and reduce the sugar to 3/4 cup.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20 g
- Sodium: 260 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
