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Morning Glory Muffins Recipe

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4.1 from 13 reviews

Delight in these flavorful Morning Glory Muffins packed with grated apples, carrots, pineapple, raisins, coconut, and toasted walnuts. Perfect as a wholesome breakfast or a delightful snack, these moist muffins combine warm cinnamon spice with a medley of fruits and nuts, baked to golden perfection.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Dry Ingredients

  • 1 1/4 cups granulated sugar
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup sweetened shredded coconut
  • 3/4 cup raisins

Fruit & Nuts

  • 1 large apple (peeled and grated)
  • 1 (8-ounce) can crushed pineapple (drained and pressed dry)
  • 4 medium carrots (peeled and grated, about 2 cups)
  • 1/2 cup walnuts (toasted and coarsely chopped)

Wet Ingredients

  • 3 eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Adjust the oven rack to the middle position and preheat your oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin to ensure the muffins do not stick and come out easily after baking.
  2. Combine Dry Ingredients and Mix-ins: In a large bowl, whisk together the sugar, all-purpose flour, baking soda, ground cinnamon, and salt until evenly combined. Then add the shredded coconut, raisins, grated apple, drained crushed pineapple, grated carrots, and toasted walnuts. Stir everything together until the mixture is well combined and uniformly distributed.
  3. Mix Wet Ingredients: In a separate small bowl, whisk the eggs, vegetable oil, and vanilla extract until the mixture is smooth and well blended. This will help to evenly moisten the dry ingredients in the next step.
  4. Combine Wet and Dry Mixtures: Gently pour the wet ingredients into the bowl with the dry mixture. Stir carefully just until everything is combined; avoid overmixing to ensure the muffins remain tender and moist.
  5. Fill Muffin Cups: Using a greased 1/3 cup measure, portion the batter evenly into the prepared muffin cups. This helps create uniform muffins and prevents overfilling.
  6. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 25 to 35 minutes. Halfway through cooking, rotate the pan for even baking. The muffins are done when they turn golden brown and a toothpick inserted into the center comes out with just a few moist crumbs attached.
  7. Cool and Serve: Let the muffins cool in the pan for 5 minutes to set. Then, carefully flip them out onto a wire rack and allow them to cool for an additional 10 minutes before serving to enhance texture and flavor.

Notes

  • Raisins may be substituted with chopped dates or dried cranberries if preferred.
  • Peeling and grating the apple helps incorporate moisture and sweetness evenly into the batter.
  • Make sure to drain and press dry the crushed pineapple to avoid excess moisture that may make muffins soggy.
  • Grate the carrots finely to blend well into the batter without large chunks.
  • Toasting walnuts before adding them brings out their nutty flavor and adds crunch.

Find it online: https://cheftinaskitchen.com/morning-glory-muffins-recipe/