Morning Glory Muffins

A brown basket filled with morning glory mufins.

This moist muffin recipe is packed with carrots, apples, pineapple, raisins, coconut, and walnuts. Full of tropical flavor and a breeze to make, this easy muffin recipe might just inspire you to look forward to mornings!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 25

Total Time 55

Servings muffins

Calories 442kcal

Author Meggan Hill

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 (see note 1)
1 large apple peeled and grated (see note 2)
1 (8 ounce) can crushed pineapple drained and pressed dry with paper towels (see note 3)
4 medium carrots peeled and grated (about 2 cups, see note 4)
1/2 cup walnuts toasted and coarsely chopped (see note 5)
3 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract

US Customary - Metric

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 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.

Notes

Raisins: If you're not fond of regular raisins, golden raisins, dried cranberries, or chopped dried cherries would also work well. Or omit entirely.
Apple: Peeled and grated apples (a box grater does the trick nicely) ensure the batter is moist while adding a hint of natural sweetness.
Crushed pineapple: Crack open a small can, then pour into a strainer to drain off the excess liquid. Press dry with paper towels, then incorporate into the batter for even more moisture and some tropical flavor.
Carrots: You'll need about 4 carrots, which produces around 2 cups once peeled and grated. It may seem like a lot of work to grate the carrots by hand (rather than buying a bag of drier, less fresh shredded carrots at the supermarket), but trust me: juicy, freshly grated carrots make all the difference.
Walnuts: To toast walnuts, on a parchment paper-lined sheet pan, roast the nuts a 350-degree oven for 7 to 10 minutes.
Yield: This recipe makes 12 regular-sized muffins, ideal to add to a brunch buffet, to enjoy with a weekday breakfast, or pack as a mid-afternoon snack.
Storage: Store these muffins at room temperature for 2 to 3 days.
Freezer: Morning Glory Muffins can be cooled, wrapped in 2 layers of plastic, and frozen for up to 3 months. Thaw at room temperature.
Mix up your mix-ins: Substitute dried cranberries for the raisins, raspberries or blueberries for the apples, or toasted pecans for the walnuts.

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