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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!

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 muffins
Calories 362 kcal

Ingredients

  • 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
US Customary - Metric

Instructions

  1. Adjust the oven rack to the middle position and heat the oven to 350 degrees. Grease a 12-cup muffin tin.

  2. 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.

  3. 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).

  4. 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 35 minutes, rotating the pan half-way through baking. 

  5. 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.

Recipe Notes

Adapted from Chef Pam's original recipe.