I teamed up with the California Walnuts to bring you these Morning Glory Muffins! I’ve been compensated for my time. All opinions are mine alone.
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!
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 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 California 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!
Morning Glory Muffins Recipe
- 1 1/4 cups 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 California walnuts toasted and coarsely chopped
- 3 eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 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 to the rest of the ingredients and stir carefully to combine (do not overmix).
- Using a greased 1/3 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.