Morning Glory Muffins
User Reviews
5
Morning Glory Muffins
Description
Morning Glory Muffins feature a blend of dried and fresh ingredients including shredded carrots, grated apple, drained crushed pineapple, raisins, toasted walnuts, and coconut mixed into a batter sweetened with sugar and spiced with cinnamon. The variety of textures from the fruit and nuts create a hearty bite while the vegetable and fruit components add moisture and natural sweetness. The muffins are baked in a greased muffin tin until golden and a toothpick test confirms doneness.
The baking method involves mixing dry and wet ingredients separately before combining them carefully to avoid overmixing, preserving the muffins' tender crumb and moist interior. The recipe yields 12 muffins that can be enjoyed fresh as part of a breakfast spread or as a portable snack.
The recipe notes suggest alternatives for raisins, different fruit additions, and nuts, as well as instructions for toasting walnuts and details on peeling and grating the apple and carrots for optimal moisture. Muffins store well at room temperature for a few days or can be frozen up to three months, making them convenient to prepare ahead.
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 coconut sweetened shredded
- 3/4 cup raisins (see note 1)
- 1 large apple peeled and grated (see note 2)
- 1 (8 ounce) can pineapple drained and pressed dry with paper towels (see note 3, crushed
- 4 medium carrot peeled and grated (about 2 cups, see note 4
- 1/2 cup walnuts toasted and coarsely chopped (see note 5)
- 3 large egg
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
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
- Substitute raisins with golden raisins, dried cranberries, or chopped dried cherries, or omit them entirely based on preference.
- Peel and grate apples using a box grater for moisture and natural sweetness in the batter.
- Drain crushed pineapple thoroughly by pressing with paper towels to avoid excess moisture in the muffins.
- Peel and grate about 4 carrots to yield approximately 2 cups of fresh shredded carrot, which contributes moisture and texture.
- Toast walnuts in a 350-degree oven for 7 to 10 minutes on a parchment-lined sheet pan to enhance flavor.
- Store muffins at room temperature for 2 to 3 days or freeze wrapped tightly for up to 3 months; thaw at room temperature before serving.
- Mix-ins can be varied by substituting dried berries or using different nuts such as toasted pecans for walnuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 442kcal | 22% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 324mg | 14% |
| Potassium | 240mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 3477IU | 70% |
| Vitamin C | 3mg | 3% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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