Description
These Morning Glory Muffins are a deliciously moist and flavorful breakfast treat packed with shredded carrots, grated apple, raisins, coconut, and walnuts. Enhanced with warm spices like cinnamon and ginger, and a hint of fresh orange zest, these muffins offer a perfect balance of sweetness and texture. Ideal for a nutritious start to your day or a wholesome snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup packed light brown sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger (optional)
- ½ teaspoon salt
Fruits and Nuts
- 2 cups shredded carrots (about 4 large)
- 1 cup grated Granny Smith apple with peel
- ½ cup sweetened shredded coconut (or unsweetened)
- ½ cup raisins
- ½ cup chopped walnuts
Wet Ingredients
- â…” cup vegetable oil
- 3 large eggs, room temperature
- 8 oz crushed pineapple, juice discarded
- Zest of one orange (optional)
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, light brown sugar, baking soda, cinnamon, optional ginger, and salt until evenly combined.
- Add Fruits and Nuts: Stir in the shredded carrots, grated apple, shredded coconut, raisins, and chopped walnuts to the dry ingredients, ensuring they are well distributed.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, vegetable oil, crushed pineapple (with juice discarded), orange zest if using, and vanilla extract until smooth.
- Mix Batter: Pour the wet ingredients into the dry mixture and stir gently until just combined, being careful not to overmix to maintain a tender crumb.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Bake the muffins for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- You can substitute the walnuts with pecans or leave them out for a nut-free version.
- Using unsweetened shredded coconut reduces added sugar and adjusts sweetness.
- Make sure eggs are at room temperature to help achieve a light batter.
- Do not overmix the batter to keep muffins tender and moist.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
