Morning Glory Muffins
User Reviews
4.3
Morning Glory Muffins
Description
Morning Glory Muffins feature a mix of grated apple and carrot, crushed pineapple juice reduced to a syrupy concentrate, and both fresh and dried fruit, combined with toasted coconut and walnuts. The dry ingredients include flour, sugar, baking soda and powder, cinnamon, and salt, creating a spiced base. Eggs, melted butter, and vanilla integrate the wet elements, producing a rich batter. The toasted coconut and walnuts are finely ground prior to mixing to disperse their texture throughout the muffins.
The resulting muffins are moist and tender with a soft crumb and bursts of fruit sweetness tempered by warm cinnamon spice. The nuts add texture, while the pineapple juice reduction intensifies the fruity moisture without watering down the batter.
Ideal for breakfast or a snack, these muffins offer a fruit-forward profile with a balance of sweetness and spice. They can be baked in standard or mini muffin tins, or adapted into a quick bread loaf. They store well at room temperature for several days or can be frozen for longer preservation.
Using a food processor to finely process the coconut and walnuts helps evenly distribute their flavor. Allowing the pineapple and apple mixture juice to reduce concentrates flavor and enhances moisture. The recipe accommodates ingredient substitutions and add-ins such as nuts or dried fruits for variety.
Ingredients
- ¼ cup coconut toasted, sweetened shredded
- ¼ cup walnuts toasted
- 2¼ cups all-purpose flour
- ¾ cup granulated sugar
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- 8 ounce pineapple canned, crushed in juice
- 1 apple peeled, cored and shredded, Granny Smith
- 3 egg
- 4 tablespoons butter melted and cooled, unsalted
- 1 teaspoon vanilla extract
- 1½ cups carrot 2 to 3 medium carrots, shredded
- 1 cup golden raisins
- ¾ cup dried pineapple finely chopped
Instructions
- Preheat oven to 350 degrees F. Spray a 12-cup muffin tin with non-stick cooking spray.
- Process the toasted coconut and walnuts in a food processor until finely ground, about 15 seconds. Add the flour, sugar, baking soda, baking powder, cinnamon and salt and pulse until combined, about 3 one second pulses. Transfer the flour mixture to a large bowl and set aside.
- Pour the crushed pineapple into a fine-mesh strainer set over a 4-cup measuring cup (or small bowl), then add the shredded apple. Press the fruit mixture until it is completely dry (the resulting juice should measure about 1 cup). Transfer the juice to a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the juice has reduced to ¼ cup, about 10 minutes. Allow to cool slightly.
- Transfer the juice to a medium bowl and whisk in the eggs, melted butter and vanilla extract until smooth. Gently fold the egg mixture into the flour mixture until just combined. Gently fold in the pineapple and apple mixture, the carrots, raisins, and dried pineapple.
- Divide the batter evenly between the muffin cups. Bake until a toothpick inserted in the center comes out clean, 24 to 28 minutes, rotating the muffin tin halfway through baking. Let the muffins cool for 10 minutes in the pan, then remove the muffins to a wire rack, and cool for at least 10 minutes before serving. Leftover muffins can be stored in an airtight container at room temperature for up to 4 days. They can also be wrapped individually in plastic wrap and frozen for up to 1 month.
Notes
- Nutritional values correspond to one muffin serving.
- For texture variety, try suggested add-ins or topping variations found in the full recipe.
- Use finely chopped walnut and coconut if a food processor is not available.
- The recipe yields 24 mini muffins; bake those for 10-14 minutes.
- Transform the batter into a quick bread by baking in a 9x5-inch loaf pan for 55-60 minutes.
- Store muffins in an airtight container up to 4 days at room temperature or one week refrigerated.
- Freeze cooled muffins wrapped tightly for up to 3 months; thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 50mg | 17% |
| Sodium | 316mg | 13% |
| Potassium | 255mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 2865IU | 57% |
| Vitamin C | 5.2mg | 6% |
| Calcium | 42mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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