Morning Glory Muffins with Candied Pecan Topping
User Reviews
5
Morning Glory Muffins with Candied Pecan Topping
Description
Morning Glory Muffins with Candied Pecan Topping blend whole wheat pastry flour with brown sugar and a mix of baking soda and warm spices including cinnamon, cloves, and ginger. The batter incorporates shredded carrots, shredded coconut, diced apple, and dried cranberries, providing a mix of fruit and vegetable flavors and a variety of textures. The muffins are topped with pecans and sunflower seeds candied in honey and olive oil, baked briefly to achieve a golden, crunchy topping. This combination creates a balanced muffin that is both hearty and flavorful.
The muffins bake in a greased or paper-lined muffin tin at 375°F until cooked through. The method includes mixing the dry ingredients and folding in the moist components to achieve a thick batter. The candied nut topping adds a textural and flavor contrast to the tender crumb inside.
These muffins offer diverse flavors and textures that work well for breakfast or an anytime snack, providing a sweet yet wholesome option. The candied pecan and seed topping enhances the overall experience with a richness and crunch that complements the soft muffin.
The included notes refer to additional tips and adaptations from King Arthur Flour, suggesting some care in technique and ingredient handling, such as breaking up clumps for consistency. This recipe yields 16 muffins and uses turbinado sugar for a finishing touch on top.
Ingredients
- For the candied pecan topping:
- ¾ cup pecans chopped
- ¼ cup sunflower seeds
- 1 tablespoon honey
- 1 teaspoon extra virgin olive oil
- For the muffins:
- 2 cups whole wheat pastry flour
- 1 cup brown sugar packed
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon cloves
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 2 cups carrot shredded
- ½ cup coconut sweetened or unsweetened, shredded
- 1 large apple cored and diced into small, approximate ¼-inch, red, crisp
- ½ cup dried cranberries
- 3 egg large
- ⅔ cup vegetable oil
- ¼ cup orange juice
- 2 teaspoons vanilla extract
- turbinado sugar for topping
Instructions
- Preheat the oven to 375°F. Lightly grease 16 muffin cups* or line them with papers. Line a sheet pan with foil and spray lightly with cooking spray or rub with a paper towel and a bit of oil.
- Combine pecans, sunflower seeds, honey and olive oil on the prepared sheet pan. Place pan in preheated oven and bake for 4 minutes. Stir to redistribute and bake another 2-3 minutes or until pecans are light golden brown. Remove from oven, spread apart and set aside to cool.
- In a large bowl, combine the flour, brown sugar, baking soda, spices, and salt. Stir well.
- Add the carrots and coconut, apples and dried cranberries. Stir and then run your hands through the mixture, breaking up any small clumps of brown sugar, coconut or cranberries that remain.
- In a separate bowl, beat together the eggs, oil, orange juice and vanilla. Stir till smooth.
- Add egg mixture to the flour mixture, and stir until evenly moistened (mixture will be quite thick).
- Divide the batter among the cups of the prepared pans, filling almost to the top (about ⅞ full).
- Divide the candied pecan mixture over the tops. Sprinkle each muffin with about ½ teaspoon of Demerara sugar.
- Bake the muffins for 25 to 28 minutes, until they're nicely domed and a cake tester inserted in the center comes out clean. Remove from the oven, cool for 5 minutes in the pan, then remove from pans and cool on a rack.
- Wrap any leftovers in plastic wrap or a zippered storage bag, and store at room temperature for up to 24 hours. Freeze for longer storage.
Notes
- Line muffin cups with papers or lightly grease to prevent sticking.
- Mix nuts and seeds with honey and olive oil and toast separately to create a crunchy topping.
- Break up any clumps of brown sugar, coconut, or dried fruit to ensure even distribution in the batter.
- Use turbinado sugar to sprinkle on top for added texture and sweetness before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 30mg | 10% |
| Sodium | 244mg | 10% |
| Potassium | 201mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 2735IU | 55% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 35mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
