This Morning Glory Muffins recipe is simple and easy to follow. It takes just a few minutes to put together and can be served for breakfast or as an afternoon snack. These muffins are moist, and tender, and filled with fresh flavors of apple, carrots, and pineapple. There is no better way to start off the day then with this delicious muffin recipe.
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❤️ Why I love this recipe
- I love this recipe because it is easy to throw together and tastes delicious.
- The warm cinnamon spice give these muffins a unique flavor that pairs perfectly with the sweet flavors of fruit.
- Loaded with fresh ingredients this is a simple and delicious way to start off the day.
I love starting off my day with a fresh muffin. They are so easy to grab when you are on the go and you don't have to worry about eating something heavy in the mornings. If you love sweet and moist muffins then this the recipe for you.
🛒 Ingredients
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Note: The full list of this recipe ingredients with their amounts and options are listed in the recipe card below.
- granulated sugar
- all-purpose flour
- baking soda
- ground cinnamon
- salt
- sweetened shredded coconut
- raisins
- crisp apple -- we like using Honeycrisp
- crushed pineapple
- carrots
- walnuts
- eggs
- vegetable oil
- vanilla extract
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Add the flour to a large mixing bowl.
- Then whisk in the sugar and baking soda,
- Next, mix in the cinnamon and salt.
- Add coconut, raisins to the mixing bowl.
- Finally, add the apple, pineapple, carrots, and walnuts and stir to combine.
- In a small bowl, whisk together eggs, oil, and vanilla until smooth.
- Gently add wet ingredients 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.
- Le t the muffins cool in the pan for 5 minutes then flip out onto a wire rack and let cool for 10 minutes before serving.
🔪 Equipment
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You’ll need the following items to make this recipe successfully.
🤔 FAQs
These are the questions we are most frequently asked about making Morning Glory Muffins.
These muffins were named after the restaurant that they were created in. They were created by Pam McKinstry owner of the “Morning Glory Cafe” in Nantucket.
A morning glory muffin is a moist muffin that is filled with warm spices, apples, carrots, walnuts, pineapple and coconut.
These muffins should be baked for 25 minutes or until they are golden brown and cooked all the way through.
Blueberry and Banana Nut are two of most popular muffin flavors in the world.
👩🏻🍳 Tips
- Be sure to spray your muffin pan well with nonstick cooking spray. Or you could also grease them with shortening or butter.
- If you don't have your muffins to have a crispy outside you can use a silicone or paper cupcake liner.
- Be careful to not overmix the muffin batter once you added the wet ingredients to the dry ingredients. Overmixing can use tough muffins.
- I like to use a sweet crisp apple like a Honeycrisp or a Pink Lady apple.
- Soak the raisins to soften them up before you add them to the muffin mix.
- Don't forget to dry the pineapple and raisins so that you don't add extra moisture to the batter.
📚 Variations
- If you are not of raisins, you can leave them out all together or you can replace them with dried cherries or cranberries.
- Chopped and toasted pecans can be used in place of walnuts in these muffins.
- If you don't like coconut, you can leave it altogether there is no need to sub it with something else.
- You could also mix fresh blueberries into this delicious batter if you enjoy them.
- Cloves and nutmeg are also great additions to this simple recipe.
🥫 Storage
Store morning glory muffins in an airtight container for up to three days. You can also freeze them in a freezer-safe bag up to three months. I like to store them in a freezer safe bag or container with parchment or wax paper between the layers.
📗 Related Recipes
- Do you love a fresh muffin in the morning? If so, next time whip up a batch of Banana Chocolate Chip Muffins for a fresh take on breakfast.
- Apple Cinnamon Breakfast Muffins are flavorful, tender, and a great way to start off the day when you need a quick grab and go breakfast in a hurry.
- Are you looking for something different to make for breakfast? If so, give this Baked Oatmeal a try. It's loaded with blueberry and bananas for a sweet treat on a breakfast classic.
🍽 Serve with
- Do you love to start off your day with a protein packed breakfast? If so, whip up a batch of this Homemade Granola and serve it a bowl of Greek yogurt, and one of these tasty muffins.
- These Egg Muffins are another protein filled muffin recipe that make for a perfect breakfast when you need something made ahead.
- Breakfast Enchiladas are hearty, filling and bursting Mexican flavors that will make your taste buds sing when you are pair it with a muffin.
📞 Chiacchierata (chat)
Some days I just want to start off my morning with a sweet and moist breakfast that doesn't take a lot of effort. And, this morning glory muffin recipe is one of my favorite recipes to whip up when I'm craving something comforting.
And I also use these muffins as my energy boost after a workout. It really helps to keep my energy up.
Tutti a tavolo, è pronto!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
Morning Glory Muffins are moist, tender and full of sweet fruit flavor. They are loaded down with carrots, apples, coconut, and raisins. You can't go wrong with this easy recipe.
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Healthy and Delicious Morning Glory Breakfast Muffins
Ingredients
- 1 ¼ cups granulated sugar
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- 1 Tablespoon ground cinnamon
- ½ teaspoon salt
- ½ cup sweetened shredded coconut
- ¾ cups raisins see note 1
- 1 large crisp apple peeled and grated see note 2
- 8 oz. crushed pineapple drained (see note 3) you may press the pineapple with paper towels to remove the moisture.
- 2 cups medium carrots peeled and grated about 4 carrots, see note 4
- ½ cup walnuts toasted and coarsely chopped see note 5
- 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℉. Great a 12-cup muffin tin.
- In a large bowl, whisk together the 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
- Raisins: you may use regular raisins, golden raisins, dried cranberries, or chopped dried cherries or omit entirely.
- Apple: use peeled and grated apples this ensures the batter is moist while adding a hint of natural sweetness. You may also substitute raspberries or blueberries for the apple.
- Crushed pineapple: this measures to a small can of pineapple. Pour the fruit into a strainer to drain off the excess liquid. Press dry with paper towels.
- Carrots: You’ll need about 4 carrots, this makes about 2 cups once peeled and grated. Don't be tempted to buy the grated carrots from the grocery store. Freshly grated carrots make all the difference and you'll be rewarded in the taste.
- Walnuts: to toast walnuts spread the nuts out on a parchment paper-lined sheet pan, roast the nuts 350℉ oven for 7 to 10 minutes.
FREEZER: Morning Glory muffins can be cooled, wrapped in 2 layers of plastic, and frozen for up to 3 months. Thaw at room temperature.
