Morning Glory Muffins are a classic breakfast treat that is delicious and nutritious. Made with a variety of healthy ingredients, including carrots, apples, pineapples, raisins, walnuts, and coconut, these muffins are packed with flavor and nutrients. This recipe is easy to follow and produces delicious, moist, and flavorful muffins.
Whether you are a seasoned baker or a beginner in the kitchen, you will be able to make these muffins with ease. In just a few simple steps, you will have a batch of delicious Morning Glory Muffins that are perfect for enjoying on their own or with a cup of coffee☕️ or tea🍵.
👀Looking for more tasty muffin recipes? Here are a few of our favorites: Jumbo Banana Muffins, Orange Cranberry Muffins, Strawberry Muffins, Cornmeal Muffins, Chocolate Chip Muffins, and Blueberry Muffins.
- What Morning Glory Muffins?
- Brief About This Morning Glory Muffins Recipe:
- Morning Glory Muffins Ingredients
- Tools you'll need
- How to Make Morning Glory Muffins
- How to Serve
- How to Store & Re-Heat
- How to Freeze
- Tips for Making The Best Morning Glory Muffins
- See More Muffin Recipes:
- 📋 Recipe
What Morning Glory Muffins?
Morning Glory Muffins are a type of muffin that is made with a variety of healthy ingredients, including carrots, apples, raisins, walnuts, and coconut. They are typically flavored with cinnamon and other spices and are often topped with a streusel topping.
Morning Glory Muffins were created in the late 1970s by Pam McKinstry, the owner of a small cafe on Nantucket Island. The muffins quickly became a favorite among locals and visitors alike, and the recipe has since been published in cookbooks and magazines worldwide.
Today, Morning Glory Muffins are a popular choice for breakfast, brunch, or snacks. They are also a great way to sneak some extra vegetables into your diet. Morning Glory Muffins are a good source of vitamins, minerals, and fiber.
Brief About This Morning Glory Muffins Recipe:
- Ease: This Morning Glory Muffin recipe is super easy. You don't need any special equipment or advanced baking skills. It's perfect for beginners and experienced bakers alike.
- Taste: These muffins taste amazing! They're packed with sweet carrots, apples, pineapple, coconut, raisins, and nuts, all spiced up with cinnamon. It's a delicious, comforting flavor combination.
- Texture: These muffins have a great texture. They're moist, tender, and a bit crunchy from the toasted nuts. The carrots, pineapple, and apples make them soft, and the raisins add a touch of chewiness.
- Versatility: You can customize these muffins to your liking without any fuss. Swap ingredients like flour or sweeteners, or try different nuts and dried fruits. It's a flexible recipe that welcomes your creativity. Plus, it can be made as either 18 standard-sized muffins or 12 jumbo-sized muffins, providing flexibility in serving sizes.
- Method: Making these muffins is straightforward. You mix the dry ingredients, add the wet ones, and then fold in the fruits, nuts, and coconut—no fancy equipment required.
Morning Glory Muffins Ingredients
Note: The full ingredients list is provided in the recipe card below.
- All-purpose flour: Serves as the primary dry ingredient and provides structure to this easy morning glory muffins.
- Baking soda: Helps the cake rise and become light and fluffy.
- Ground cinnamon: Adds a warm and aromatic flavor to the cake, complementing the other ingredients.
- Granulated sugar: Sweetens the cake and also contributes to its moisture and texture.
- Kosher salt: Enhances the overall flavor of the cake by balancing the sweetness and other flavors.
- Eggs: Act as a binding agent and help the cake hold its shape while providing moisture and richness.
- Avocado oil, grape oil, or sunflower oil: Provide moisture to the cake, making it tender and preventing it from becoming dry.
- Vanilla extract: Adds a pleasant vanilla flavor, enhancing the overall taste of the cake.
- Carrots: Add moisture, natural sweetness, and a subtle earthy flavor to the cake.
- Apples: Contribute natural sweetness, moisture, and a fruity flavor that pairs well with the other ingredients.
- Canned crushed pineapple: Adds tropical sweetness and moisture to the cake.
- Shredded coconut: Adds texture and a nutty, tropical flavor to the cake.
- Toasted pecans or walnuts: Provide a crunchy texture and a nutty flavor that complements the sweetness of the cake.
- Raisins: Add natural sweetness and chewiness, giving the cake a delightful contrast in texture.
- Rolled oats: Used for topping, adding a bit of crunch and visual appeal to the cake.
Tools you'll need
How to Make Morning Glory Muffins
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 375 °F. Grease a (3) 12-cup muffin tin with nonstick cooking spray, or use cupcake liners. Sift together the flour, sugar, baking soda, and cinnamon in a large bowl. Blend the coconut, raisins, apples, carrots, pineapples, and walnuts into the sifted dry ingredients.
In a separate bowl, combine the eggs, oil, salt, and vanilla extract. Blend the dry ingredients into the egg mixture just until combined and no pockets of flour remain. Spoon the batter into the prepared muffin pan, filling the cups three-quarters full. Gently tap the filled tins to release any air bubbles. Sprinkle the rolled oats on the top of each muffin.
Bake at 375°F /191°C until a skewer inserted near the center of a muffin comes out clean, about 30 minutes. Remove the muffins from the oven and let them cool in the pan on a rack for a few minutes. Then, transfer to a rack to cool completely.
Camila's Tips: Place the crushed pineapple in a strainer and press with a spatula to drain the excess juice.
- All-Purpose Flour (AP Flour): You can often substitute all-purpose flour with whole wheat flour, pastry flour, or a gluten-free flour blend if you have dietary preferences or restrictions. Substituting with whole wheat flour will result in a denser and nuttier-flavored cake.
- Avocado Oil, Grape Oil, or Sunflower Oil: You can use other neutral-flavored oils like canola oil, vegetable oil, or melted coconut oil as a substitute. Make sure the substituted oil has a similar neutral taste to avoid altering the cake's flavor significantly.
- Granulated Sugar: You can use alternative sweeteners like brown sugar, coconut sugar, or maple syrup for a different flavor profile. The sweetness level and texture of the cake may vary depending on the sweetener used.
- Toasted Pecans or Walnuts: If you have nut allergies or preferences, you can omit the nuts altogether or substitute with seeds like sunflower seeds or pumpkin seeds for added crunch. The choice of nuts or seeds will impact the cake's flavor and texture.
- Shredded Coconut: If you're not a fan of coconut, you can omit it from the recipe or use finely chopped dried fruit like dried apricots or cranberries for a different texture and flavor. The substitution will alter the tropical flavor element of the cake.
- Raisins: If you prefer not to use raisins or want a different dried fruit, you can use chopped dried dates, currants, or dried cranberries. The choice of dried fruit will affect the cake's sweetness and texture.
- Rolled Oats (for topping): If you don't have rolled oats, you can use chopped nuts, seeds, or a streusel topping made with flour, sugar, and butter as an alternative topping. The choice of topping will impact the cake's appearance and texture.
Always keep in mind that substitutions may slightly alter the flavor, texture, or appearance of the cake, so choose substitutions that align with your dietary preferences and restrictions and consider experimenting to achieve your desired outcome.
- Cream Cheese Frosting: Consider spreading a layer of cream cheese frosting over the cooled cake for a classic carrot cake twist. Cream cheese frosting pairs wonderfully with the flavors in this cake.
- Spices: Experiment with different spices to customize the flavor. Add a pinch of nutmeg or ground cloves along with the cinnamon for a spicier, more complex taste.
- Citrus Zest: Enhance the fruity flavors by adding the zest of an orange or lemon to the batter. Citrus zest can bring a refreshing brightness to the cake.
- Nuts Variety: Mix and match nuts to create a unique flavor profile. Try using almonds, cashews, or macadamia nuts in place of pecans or walnuts.
- Dried Fruit: Instead of or in addition to raisins, incorporate other dried fruits like chopped dried apricots, cranberries, or chopped dates for added sweetness and texture variety.
- Yogurt or Buttermilk: Replace some or all of the oil with yogurt or buttermilk to create a slightly tangy and moist cake.
- Carrot and Apple Varieties: Experiment with different varieties of carrots and apples for subtle flavor changes. For example, heirloom carrots or Honeycrisp apples can bring unique flavors to the cake.
- Frosting Flavors: If you're opting for frosting, consider flavored frostings like maple, coconut, or even a citrus glaze to add another layer of taste.
- Mini Cupcakes: Transform the cake into mini cupcakes for individual servings, perfect for parties and gatherings. Adjust the baking time accordingly.
How to Serve
- Plain: Morning Glory Muffins are delicious, without any toppings or additions.
- With butter: For a richer flavor, spread butter on your muffin before eating.
- With jam or honey: For a sweeter muffin, spread jam or honey on your muffin before eating.
- With yogurt: Serve your muffin with a side of yogurt for a more complete breakfast.
- With fruit: Serve your muffin with a side of fresh fruit for a healthy and refreshing breakfast.
- With coffee or tea: Enjoy your muffin with a cup of coffee or tea for a perfect breakfast or snack.
How to Store & Re-Heat
- To store: Morning Glory Muffins can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week. They can also be frozen for up to 3 months.
- To reheat: To reheat Morning Glory Muffins, simply microwave them for a few seconds.
To make Morning Glory Muffins ahead of time, simply assemble the muffins according to the recipe, but do not bake them. Cover the muffin tin with plastic wrap or foil and refrigerate overnight. In the morning, preheat the oven to 375 degrees Fahrenheit.Bake the muffins for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. Once the muffins are completely cool, you can store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. You can also freeze the muffins for up to 3 months. To thaw frozen muffins, place them in the refrigerator overnight or at room temperature for several hours before baking.
How to Freeze
Allow the muffins to cool completely. This is important to prevent the muffins from becoming soggy once they are thawed. Place the muffins on a baking sheet lined with parchment paper. This will help prevent the muffins from sticking to the baking sheet. Freeze the muffins for 1-2 hours or until they are solid. This will help prevent the muffins from breaking apart when they are transferred to a freezer-safe bag or container.
Once the muffins are frozen, transfer them to a freezer-safe bag or container. Be sure to remove as much air from the bag or container as possible to prevent freezer burn. Label the bag or container with the date and the contents. Freeze the muffins for up to 3 months.
To thaw frozen Morning Glory Muffins, place them in the refrigerator overnight or at room temperature for several hours before baking. You can also microwave the muffins for a few seconds to thaw them.
Tips for Making The Best Morning Glory Muffins
- Measure the flour by spooning it into the measuring cup, then level it with a knife: This will help prevent the muffins from becoming too dense. You can also use the weight measurements if you have a kitchen scale. ( I use a 240 ml dry measuring cup, every cup is 125 g of flour)
- Use fresh ingredients: The fresher the ingredients, the better the muffins taste.
- Don't overmix the batter: Overmixing can make the muffins tough.
- Use a muffin tin lined with paper liners: This will help prevent the muffins from sticking to the tin.
- Fill the muffin cups about ¾ full: This will give the muffins room to rise.
- Bake the muffins in a preheated oven: This will help ensure that the muffins cook evenly.
- Don't overbake the muffins: Overbaking can make the muffins dry.
- Allow the muffins to cool completely before storing them: This will help prevent them from becoming soggy.
- Toast the nuts: Toasting them will enhance their flavor and give the muffins a bit of crunch.
- Use a variety of nuts: Try using a combination of walnuts, pecans, and almonds.
- Add spices to the batter: Cinnamon, nutmeg, and ginger are all great spices to add to Morning Glory Muffins.
- Top the muffins with a streusel: A streusel topping is a delicious and easy way to dress up Morning Glory Muffins.
- Serve the muffins warm: Morning Glory Muffins are best enjoyed warm, but they are also delicious at room temperature.
Why did my Morning Glory Muffins turn out too dense and heavy?
Dense muffins can result from overmixing the batter. To avoid this, mix the wet and dry ingredients until just combined. Overmixing activates the gluten, making the muffins tough.
My muffins sank in the middle. What went wrong?
Muffins can sink in the middle due to several reasons, including overmixing, using old leavening agents, or opening the oven door during baking. Follow the recipe's mixing instructions, ensure your leavening agents are fresh, and avoid opening the oven door until the muffins are set.
The muffins stuck to the paper liners. How can I prevent this?
To prevent sticking, consider using silicone muffin cups or greasing the paper liners lightly. Let the muffins cool for a few minutes in the pan before removing them to reduce sticking.
My muffins are too sweet. Can I reduce the sugar?
You can reduce the sugar in the recipe for a less sweet muffin. Keep in mind that sugar also affects the muffin's texture and moisture, so reducing it may lead to a slightly different outcome.
How can I make Morning Glory Muffins gluten-free?
To make gluten-free Morning Glory Muffins, use a gluten-free flour blend or almond flour in place of all-purpose flour. Ensure that other ingredients, such as oats and baking soda, are also gluten-free.
My muffins are dry. What caused this?
Dry muffins can result from overbaking. Follow the recommended baking time in the recipe and check for doneness with a toothpick. If it comes out clean or with a few moist crumbs, the muffins are done.
My muffins have a bitter taste. What caused it?
A bitter taste can occur if you used too much baking soda or if any citrus zest in the recipe was removed with the pith (the white part). Ensure accurate measurements of baking soda and use only the outer zest of citrus fruits.
Can I freeze Morning Glory Muffins?
Yes, you can freeze Morning Glory Muffins. Allow them to cool completely, then wrap them individually in plastic wrap or aluminum foil and store them in an airtight container in the freezer for up to 2-3 months. Thaw in the refrigerator or at room temperature.
See More Muffin Recipes:
How to Make Morning Glory Muffins
- 400 g (3-¼ cups) All purpose flour , sifted
- 2-¼ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 350 cups (1-¾ cups) granulated sugar
- ¼ teaspoon kosher salt
- 230 g (4 large) eggs , room temperature
- 210 ml avocado oil , grape oil, expeller-pressed sunflower oil, or any neutral-flavored oil
- 1 tablespoon vanilla extract
- 160 g carrots , peeled and shredded (about 2 carrots)
- 200 g apples , peeled, cored, and shredded (about 2)
- 160 g canned pineapple, drained, finely chopped or canned pineapple crushed, drained
- 100 g shredded coconut , unsweetened or sweetened
- 80 g toasted pecans or walnuts , chopped
- 160 g raisins
- rolled oats as needed
- Preheat the oven to 375 °F. Grease a 12-cup muffin tin with nonstick cooking spray, or use cupcake liners. Sift together the flour, sugar, baking soda, and cinnamon in a large bowl. Blend the coconut, raisins, apples, carrots, pineapples, and walnuts into the sifted dry ingredients.
- In a separate bowl, combine the eggs, oil, salt, and vanilla extract. Blend the dry ingredients into the egg mixture just until combined and no pockets of flour remain. Spoon the batter into the prepared muffin pan, filling the cups three-quarters full. Gently tap the filled tins to release any air bubbles. Sprinkle the rolled oats on the top of each muffin.
- Bake at 375°F /191°C until a skewer inserted near the center of a muffin comes out clean, about 30 minutes. Remove the muffins from the oven and let them cool in the pan on a rack for a few minutes. Then, transfer to a rack to cool completely.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.