The original Morning Glory Muffins recipe. Packed with carrots, apples, pineapple, raisins, coconut, and walnuts, these muffins are great for breakfast, brunch, or snacking!

Morning Glory Muffins are are soft, moist muffins packed with all the best flavors and textures you can think of.

Whether you need a grab-and-go breakfast idea or something special for Sunday brunch, look no further than this classic American recipe!

A morning glory muffin on a wooden counter top.

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The original Morning Glory Muffins

Chef Pam McKinstry created the original Morning Glory Muffins in 1978 for her Morning Glory Café on Nantucket Island.

In 1981, Gourmet magazine printed her recipe. In 1991, it was chosen by readers as one of the best recipes of the past 25 years. And now it appears below for your convenience.

Morning glory muffins in a silver muffin tin.

Morning Glory Muffin Mix-ins

Inspired by the “back-to-the-land” movement of the 60’s and 70’s, when you crack open a Morning Glory Muffin, you’ll see many of the delicious ingredients that go into the batter.

Among the ingredients are apples, carrots, pineapple, coconut, raisins, and walnuts. This means that these tasty little muffins are packed with fiber, nutrients, minerals, and good fats.

They are great for breakfast, brunch, and snack-time, and they taste better after they’ve had a chance to sit overnight.

Or, pop them in the freezer for a future glorious morning!

A morning glory muffin on a wooden countertop.

The original Morning Glory Muffins recipe. Packed with carrots, apples, pineapple, raisins, coconut, and walnuts, these muffins are great for breakfast, brunch, or snacking!

Morning Glory Muffins

The original Morning Glory Muffins recipe. Packed with carrots, apples, pineapple, raisins, coconut, and walnuts, these muffins are great for breakfast, brunch, or snacking!
5 from 5 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 55 mins
Servings 12 muffins
Course Breakfast
Cuisine American
Calories 436

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
  • 1 large apple peeled and grated
  • 1 (8 ounce) can crushed pineapple drained and pressed dry with paper towels
  • 4 medium carrots peeled and grated (about 2 cups)
  • 1/2 cup walnuts toasted and coarsely chopped
  • 3 eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions 

  • Adjust the oven rack to the middle position and heat the oven to 350 degrees. Grease a 12-cup muffin tin.
  • In a large bowl, whisk together sugar, flour, baking soda, cinnamon and salt. Add coconut, raisins, apple, pineapple, carrots, and walnuts and stir to combine.
  • In a small bowl, whisk together eggs, oil, and vanilla until smooth. Gently add egg mixture to the dry mixture stir carefully to combine (do not overmix).
  • Using a greased ⅓ cup measure, portion the batter into each muffin cup. Bake until golden and a toothpick inserted into the center of the muffin comes out with just a few crumbs attached, about 25-35 minutes, rotating the pan half-way through baking. 
  • Let the muffins cool in the pan for 5 minutes then flip out onto a wire rack and let cool for 10 minutes before serving.

Notes

Adapted from Chef Pam's original recipe.

Nutrition

Calories: 436kcalCarbohydrates: 53gProtein: 5gFat: 24gSaturated Fat: 17gTrans Fat: 1gCholesterol: 41mgSodium: 322mgPotassium: 238mgFiber: 3gSugar: 26gVitamin A: 3469IUVitamin C: 3mgCalcium: 32mgIron: 2mg
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  1. I modify all my muffin recipes since I am diabetic and don’t want the extra calories from the sugar. I replace the sugar with Lakanto Monkfruit sweetener which is a erithritol and monkfruit blend, it has zero calories and in muffins and sweet breads cooks the same as sugar. I also use melted butter in place of the oil and cut the amount in half, adding an equal amount of plain nonfat greek yogurt. For the flour, I use 1/3 almond flour, 1/3 whole white wheat flour and 1/3 all purpose unbleached flour. This gives me a little more fiber by using 2/3 whole grain/nut flours. I add additional protein by adding Pure Protein Vanilla Cream Whey powder, 2 scoops (30 g protein) . These muffins came out perfectly even with these changes and have fast become one of my favorite muffin recipes. I get 18 muffins out of the batch. Thanks for this recipe and I hope my modifications may help others who are diabetic or looking to reduce the calories. With my changes the calories for each muffin is 202, and each contain 7.1 g of protein.5 stars