Easy Morning Glory Muffins
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5
9 reviews
Excellent
Easy Morning Glory Muffins
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These delicious Morning Glory Muffins are perfect for breakfast on the go, as an after-school snack, accompanying your coffee, or as a dessert treat. They're filled with a wholesome blend of carrots, apples, pineapples, raisins, walnuts, and coconut, giving you a burst of flavor in every bite!👀 Looking for more muffin recipes? Here are some of our favorites: Jumbo Banana Muffins, Orange Cranberry Muffins, Strawberry Muffins, Cornmeal Muffins, Chocolate Chip Muffins, and Blueberry Muffins.
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Ingredients
- 400 g all-purpose flour sifted, quantity 3.25 cups
- 2-¼ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 350 cups granulated sugar quantity 1.75 cups
- ¼ teaspoon kosher salt
- 230 g egg room temperature, quantity 4, large
- 210 ml avocado oil , grape oil, expeller-pressed sunflower oil, or any neutral-flavored oil
- 1 tablespoon vanilla extract
- 160 g carrot peeled and shredded (about 2 carrots
- 200 g apple peeled, cored, and shredded (about 2
- 160 g pineapple or canned pineapple crushed, drained, canned, drained, finely chopped
- 100 g coconut unsweetened or sweetened, shredded
- 80 g pecan chopped, toasted, or walnut
- 160 g raisins
- rolled oats as needed
Instructions
- Preheat the oven to 375 °F. Grease a 12-cup muffin tin with nonstick cooking spray, or use cupcake liners. Sift together the flour, sugar, baking soda, and cinnamon in a large bowl. Blend the coconut, raisins, apples, carrots, pineapples, and walnuts into the sifted dry ingredients.
- In a separate bowl, combine the eggs, oil, salt, and vanilla extract. Blend the dry ingredients into the egg mixture just until combined and no pockets of flour remain. Spoon the batter into the prepared muffin pan, filling the cups three-quarters full. Gently tap the filled tins to release any air bubbles. Sprinkle the rolled oats on the top of each muffin.
- Bake at 375°F /191°C until a skewer inserted near the center of a muffin comes out clean, about 30 minutes. Remove the muffins from the oven and let them cool in the pan on a rack for a few minutes. Then, transfer to a rack to cool completely.
Equipments used:
Notes
- How to Store & Freeze
- Muffins can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week. To reheat, microwave for a few seconds, or wrap individual muffins in aluminum and place in a preheated 350 F oven until warm. Be careful not to overheat, as they may become tough.
- The muffins can also be frozen in an airtight container or sealable freezer-friendly plastic bag for up to 3 months. Thaw for about 3 to 4 hours on the countertop before serving. Â
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- Muffins can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week. To reheat, microwave for a few seconds, or wrap individual muffins in aluminum and place in a preheated 350 F oven until warm. Be careful not to overheat, as they may become tough.
- The muffins can also be frozen in an airtight container or sealable freezer-friendly plastic bag for up to 3 months. Thaw for about 3 to 4 hours on the countertop before serving. Â
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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