These moist, delectable, and easy-to-make Morning Glory Muffins are loaded with carrots, raisins, walnuts, and coconut, almost like a mini carrot cake. They are always a hit with family and friends. I love to make a double batch and freeze half for on-the-go breakfasts.
What a Glorious Morning It Is!
Start your day right with these easy and nutritious Morning Glory Muffins. Packed with fruits, vegetables, and nuts, these muffins are a delicious way to fuel your morning and keep you feeling satisfied until lunchtime. Muffins are always a great addition to hearty weekend breakfasts, busy but fun holiday brunches, or even after-school snacks. If you like these muffins, try cranberry orange muffins, oatmeal muffins, and blueberry muffins.
How to make Morning Glory Muffins
Start by whisking together the flour, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl. In a medium bowl, stir together the eggs, oil, vanilla extract, brown sugar, carrots, and apple. Stir the flour mixture into the wet ingredients until barely incorporated. Then fold in the raisins, walnuts, and coconut. Avoid any over-stirring or overmixing so the dough does not get tough.
Line the muffin pan with muffin liners. Spoon the batter into the muffin liners, filling them up. Bake for about 20-2 minutes or until a toothpick inserted in the center comes out fairly clean with just a few moist crumbs. Move to a wire rack to cool.
Recipe Tips
- Line the muffin tin with liners. They help keep the muffins from sticking to the pan. I like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
- Shred the carrots using the small grate side of a box grater.
- Do not overmix the batter. Mix just until combined and no further. Overmixing the batter can cause overactive gluten, making tough and gummy muffins.
- Do not overbake the muffins. Cook until a toothpick inserted in the top center of one of the muffins comes out fairly clean with just a few moist crumbs.
Recipe variations and substitutions
- Flour: Substitute whole wheat flour or a combination of whole wheat and all-purpose.
- Fruit: For the raisins, substitute dried cranberries, figs, prunes, cherries, or apricots. For the apples, substitute well-drained crushed pineapple.
- Nuts: Substitute pecans, almond slices or slivers, macadamia nuts, or pistachios
- Seeds: Add sunflower seeds, pumpkin seeds, flax seeds, chia seeds, or poppy seeds.
Storage
Thoroughly cool the muffins before storing them in an airtight container at room temperature for 2 to 5 days in the fridge. To freeze, fully cool, then place them in heavy-duty freezer bags. Freeze for up to 3 months.
More Muffins Recipes
Morning Glory Muffins
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1/2 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
- 3 large eggs
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup brown sugar
- 2 cups shredded carrots
- 1 cup peeled and shredded apple
- ½ cup raisins
- ½ cup chopped walnuts
- ½ cup flaked coconut
Instructions
- Preheat oven to 400 degrees. Line a muffin tin with paper liners.
- Whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl. In a medium bowl, stir together the eggs, oil, vanilla extract, brown sugar, carrots, and apple. Stir the dry ingredients into the wet ingredients stirring just until barely incorporated.
- Fold in the raisins, walnuts, and coconut. Avoid any over-stirring or overmixing so the dough does not get tough.
- Line the muffin pan with muffin liners. Spoon the batter into the muffin liners filling them all the way up. Bake for 10 minutes. Then reduce the oven to 350 degrees. Bake an additional 10-12 minutes or until a toothpick inserted in the center comes out clean.
Notes
- Line the cupcake/muffin tin with liners. They really help keep the muffins from sticking to the pan. I really like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
- Shred the carrots using the small grate side of a box grater.
- Do not overmix the batter. Mix just until combined and no further. Overmixing the batter can cause overactive gluten, leading to tough and gummy muffins.
- Do not overbake the muffins. Cook until a toothpick inserted in the top center of one of the muffins comes out fairly clean with just a few moist crumbs.
Nutrition
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Sue
These look delicious. Is the flaked coconut sweetened or unsweetened?
Beth Pierce
Thanks, Sue! Sweetened! Enjoy!