Morning Glory Muffins
Updated
Updated
Morning Glory Muffins are as if an apple cake and carrot cake got married, filled with so many goodies, they certainly are a fantastic way to start the day!
Like any old fashioned recipe, these muffins never go out of style, and are perfect for a Sunday brunch, a holiday get together, or breakfast on the go.
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Fantastic Morning Glory Muffin Recipe
Morning Glory Muffins sure have a lot going on in such a tiny package. There’s your typical muffin ingredients like flour, sugar, and eggs, but then add to that carrots, apple, pineapple, coconut, nuts, raisins, and spices, you’ve got one amazing baked treat! They are moist and filled with flavor, but not overly sweet.
Don’t let the long list of ingredients turn you off – these muffins are so easy to make, plus all those amazing flavors and textures together make every bite incredible. They don’t even need the help of butter or cream cheese (although nobody would judge you, if you chose to slather a bit on!)
What Is A Morning Glory Muffin?
This muffin is a classic, created years ago by Chef Pam McKinstry, the owner of Morning Glory Cafe on Nantucket Island. The muffin paid homage to the wholesome “back to the land” 70’s hippie movement and was published in Gourmet magazine in 1981, then eventually chosen as one of the magazine’s 25-favorite recipes of the past 50 years.
They certainly live up to their delicious reputation, too, having been replicated so many times in restaurants and by home cooks.
Ingredients Needed
Morning glory muffins are made with all kinds of goodies including apple, carrots, and pineapple.
(Don’t miss the detailed printable recipe card below for measurements.)
- Vegetable oil – Contributes to the moist crumb.
- Eggs – Provides structure to the batter.
- Vanilla – For added flavor.
- Carrots – Peeled and grated.
- Apple – It should be grated like the carrots, but we choose not to peel them.
- Crushed pineapple – An 8 ounce can, drained.
- Coconut flakes – I use sweetened.
- Chopped walnuts – For a nutty flavor and textural crunch.
- Raisins – We love raisins in these muffins for another layer of texture and sweetness.
- All-purpose flour – Make sure you spoon and level the flour, don’t scoop. This helps prevent excess flour, which can results in a dry crumbly muffin.
- Granulated sugar – For some sweetness.
- Cinnamon – Adds a warm flavor and wonderful aromatics.
- Baking soda – Helps the muffins rise to create the light, fluffy texture.
- Kosher salt – For flavor and to balance out the sweetness
Recipe Variations
For optimal results, stick to the recipe as written, but you can change the flavor profile and make them a little healthier, if you wish. Here are a few ideas:
- Try it with zucchini. Swap out half of the carrot with zucchini instead.
- Change the nut. Instead of walnuts, try pecans.
- Use a combination of white and wheat flour. A 50/50 ratio of all-purpose flour and whole wheat flour can be used (note this will make them more dense.)
- Replace some of the oil. A 1/4 cup of the oil can be replaced with apple butter.
- Use unsweetened coconut. If preferred, unsweetened coconut can replace the sweetened coconut flakes.
- Add in some protein. A tablespoon of wheat germ or flax seed can be added to the mixture.
How to Make Morning Glory Muffins
This morning glory muffin recipe might have more ingredients than a typical muffin, but making them isn’t really any different.
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Combine the wet ingredients. Whisk together oil, eggs, and vanilla in a large bowl.
- Stir in the mix-ins. Add in the carrots, apple, pineapple, coconut flakes, walnuts, and raisins and mix until thoroughly combined.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt.
- Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and stir until just combined (mixture will be thick – don’t over mix.)
- Divide batter. Evenly divide the batter between 18 paper-lined muffin cups filling about 3/4 full.
- Bake. Bake at 350F for 25 to 27 minutes until tops are golden and springs back when lightly pressed and a toothpick inserted in the center comes out clean.
- Cool and serve. Remove from oven and allow to cool for at least 10 minutes. Serve warm or at room temperature.
Tips For Success
- Gently fold, don’t stir. Gently fold wet and dry ingredients together for tender texture.
- Don’t over mix! It can make your muffins tough.
- Don’t over-bake. Check the muffins a couple minutes before the directed bake time (some ovens run hot!) You want barely moist crumbs, no wet batter.
Video: Morning Glory Muffins
Proper Storage
As with most muffins, these are best enjoyed fresh, but will remain soft at room temperature for a couple days stored in an airtight container or in the refrigerator for a week. And they freeze well up to 2 months in a freezer-safe Ziploc bag. Thaw overnight in the refrigerator and heat up (if you prefer) before serving.
More Fantastic Muffin Recipes:
- Pumpkin Spice Muffins (only 4 ingredients!)
- Banana Bread Muffins
- Easy Banana Muffins
- Snickerdoodle Muffins
- Blueberry Muffins
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Morning Glory Muffins
Ingredients
- 1 cup vegetable oil
- 3 large eggs
- 3 teaspoons vanilla
- 2 cups grated carrots
- 1 medium apple, , grated
- 8 ounce can crushed pineapple, , drained
- 1/2 cup sweetened coconut flakes
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 2 1/4 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees F with a rack in the middle position. Line 2 muffin tins with paper cups for 18 muffins.
- Whisk together oil, eggs, and vanilla in a large bowl. Add in the carrots, apple, pineapple, coconut flakes, walnuts, and raisins and mix until thoroughly combined.
- In a separate bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. Add to the wet ingredients and stir until just combined (mixture will be thick – don’t over mix.)
- Divide batter evenly among the 18 muffin cups, about 3/4 full.
- Bake for about 25-27 minutes until tops are golden and springs back when lightly pressed and a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool for at least 10 minutes. Serve warm or at room temperature.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
These are AMAZING! Extremely moist and loaded with flavor! I doubled the recipe and ended up getting 4 dozen. I froze half but they didn’t last long. I used half carrot, half zucchini, freshly grated and 1 med, 1 small apple. I was a bit worried because my batter seemed thinner than the video & pics but there was no need, they were probably the best muffins I’ve ever made! Definitely hanging on to this recipe! (They’d taste amazing with a cream cheese frosting too, but I love the less sweet but oh so flavorful taste of them without! YUMMO!
Makes the number it says it will. Delicious! Imake them quite often
The best! Made 3 times last month.
The Morning Glory Muffins were moist, non-high carb and naturally sweet,. We are enjoying these delicious muffins at any time of the day!
Thank you for your amazing recipes, there’s delicious and there each to follow . Morning glory muffins
So good!
Another keeper! Made these this morning and they were so good. Thanks for sharing.
So good. I did replace vegetable oil with coconut oil and only did 1/2 cup sugar instead of full amount. These turned out amazing. I will definitely be making these again. Thanks for the great recipe
I love these muffins. I did half the oil and half buttermilk. Changed the crumb on it, but still delicious.
Just made these and they are delicious! I want to try them next with Craisins!
Hi! Super muffins! Is the 200 cal assessment per muffin?
Can I make this as a bread in a 9×5 pan? What would time be. Thanks
Hi Bonnie – You probably could. But without further recipe testing, I don’t have proper instructions for that.
I did in loaves. Cooked around 45 minutes.
My mom’s favourite muffin, but neither of us can eat raisins. Can you recommend a substitute? A fan from Canada. Thanks!
Hi Aldona! You can just leave them out.
These are my favorite muffins ever! They kept more than 4 days in a ziploc bag just fine. Despise shredding the carrots, but the end product makes it worthwhile!
I made these muffins for a breakfast potluck last December and everybody loved them. I plan to take them again this year. They are delicious.
These are so delicious and everyone I gifted them to loved them.
Fantastic recipe with many variable options…the family love these and they disappear quickly!
We thought we died and went to heaven! After the initial prep work, these came together, very easy in the house smells so good! I intended to freeze some, but we didn’t get them to the freezer in time. Wonderful recipe!!
My family loves these I make at least once a week!! Thank you!!
I absolutely love this recipe!
Everyone loved these muffins!
Can it be made into a loaf/quick bread instead of muffins?
Probably! But without further recipe testing, I don’t have proper instructions for that.
I loved this recipe so much.
I absolutely live this recipe
It is my go for “just cuz” treats for my friends. Delicious with your morning coffee or between meal snack.
Delicious!
I halved the recipe and made a loaf instead of muffins. Didn’t have pineapple or apple so I put in extra carrot. The load needed to go in for about 40 minutes, I checked it every few minutes after it was in for 25 minutes.
I’ve made these muffins at least a dozen times. My husband absolutely loves them! I sub dried cherries for the raisins and add baking powder for a lighter texture which happened by accident when I used bp instead of baking soda, I went ahead and added the soda after I realized my mistake, and now he prefers them this way. With the airier texture, I also get 24 muffins out of one recipe vs.. 18. They have great chew, smell deli house while baking, and keep well in the fridge. They’re yummy warm or cold.
Fantastic muffins
Omg delicious for sure gonna make these again
My husband said these muffins were awesome!! I did cut the sugar down to 1 cup as there is a lot of fruit in it. Great recipe.
Can I switch out the sugar with maple syrup, honey or applesauce?
The absolute BEST muffins EVER!! I was scrolling through Facebook and saw this recipe, immediately got up and made them just now. Holy smokes they are incredible I had to make myself get away from them because I was literally going to eat them all myself. This is going to be my go-to recipe for the rest of my life. The only changes I made was using coconut oil instead of vegetable oil and I had dried bing cherries in place of raisins. They’re just absolutely decadent!
Made 50 for granddaughters brunch wedding shower as requested.
Made them many times and they always get a “WOW”.
These muffins are absolutely delicious! The best muffins I’ve ever had! Full of flavour and texture, scrumptious! Thank you.
Best muffins ever!
Can you make this recipe in a cake pan instead of muffins?
Can it be made in a cake pan
LOVED these muffins!! my fave quick breakfast.. only variations i did was 1/2 oil 1/2 apple sauce & only did 1/2 cup sugar (1/4 normal sugar & 1/4 brown sugar) and was plenty sweet for me! also subbed raisins for cranberries cause i prefer them. amazing!
Not a fan of nuts. What would you replace
them with?
I replaced my nuts with dates, which technically is not a substitution as much as an addition. Ypu can just omit the nuts altogether though.
I have made them without nuts. They are just as good.
Loved, love these muffins!! Best muffins I’ve ever eaten! Will definitely be making these again!! 5 star in my book
We loved this recipe so much. Did not change a thing and they are delicious!
Made these exactly as the recipe is stated and wow! They are delicious.
Made these for my gals at work and they all loved them and asked for the recipe. Have to make them again because there weren’t any left!
Easy and delicious!
Great recipe! Will definitely make it again!
I love this recipe is so healthy
still need to know if I make these muffins in my jumbo (or large) muffin pans, how much longer and what temp oven do I need to bake them at. Thanks.
These muffins are so good! I swapped out raisins for craisins and added some sunflower seeds too.
We loved these muffins!
Can I use monk fruit instead of sugar?
Hi Wendy – this recipe has not been tested with sugar substitutes, so I can’t vouch for the results.
I’m thinking of making these M.G. muffins using half the amount sugar. Any other baker do this? How did it turn out? I’d appreciate comments on your successes!
I doubled this recipe & ONLY USED HALF the Sugar!!! With most of the components already being sweet, they turned out delicious!!! & we feel only half guilty eating them… ; )
Followed directions to the T … absolutely delish will make again !
All your recipes are amazing !!!!
A bit labour intensive, but well worth it. They were chock full of flavor a d a hearty muffin, not fluff and air.
My new favorite muffin! Perfect as is, no changes and so very delicious!
I loved this with my modifications to make it healthier!
Yummy!
Love these!
Easy to make. Delicious & freezes very well.
This recipe is spot on nice moist muffins.
Wow! I hardly ever write recipe reviews but these are seriously the best muffins I have ever had in my life! I subbed coconut oil for the vegetable oil, pecans instead of walnuts, and added pumpkin seeds! Sooo soooo soooo good! My batch made 28 muffins! Thank you for the great recipe!
What can I substitute in place of apple as we have an apple allergy.
Pears would be delicious, too.
These were delicious! Made 28 regular size muffins. Bake for 24 minutes.
These just came out of the oven. Tried one while it was still warm. They are delicious!!
Made these first thing this morning and they’re already all gone – we LOVED them!!
could this be made in loaf pan with good results ?????
Hm. Probably! But without further recipe testing, I can’t give exact directions or vouch for the results. This article has some good tips on converting. Try it! https://www.cooksillustrated.com/how_tos/9170-converting-muffins-into-loaves-of-quick-bread
Hello ,
For the oil can I use one cup of unsweetened apple sauce instead?
I love this recipe. I use applesauce in place of oil. I also used splenda in place of sugar. They turned out wonderful.
Do you use same amount of applesauce as oil when substituting.
I also loved this muffin. I reduced the sugar to 1/2 cup due to raisins & pineapple sugar content. I also used 1 cup applesauce and 1/2 cup oil. I threw in some Home made sweet potato pie left from Thanksgiving & 1 TBSP homemade cranberry sauce leftover. They were out of sight DELISH! My friends got the recipe from me! Thank you.
Great muffins! Tasted yummy even with my tweaks- 1/2 oil, 1/2 applesauce. no coconut. I may try it with less sugar because of the applesauce. They were pretty sweet.
I love this recipe! I changed it a bit though, added dates, and swapped 1/2 of the white sugar for dark brown, and baked in a bundt pan. Love them!!!
Delicious! I made it just as the recipe said and it was perfect
I love this recipe. The muffins are moist and full of textures and flavors. The only substitution I made was pecans for walnuts and they use gluten-free flour. They came out perfect. It’s a keeper!
The best muffins I’ve ever had! Moist and delicious. Thanks!
I make muffins every week for my kids lunch boxes and this recipe was an absolute hit. Absolutely delicious!!
They came out delicious! Not a fan of coconut so added 1/2 cup of dried chopped apricots. I doubled the cinnamon and added a 1/4 teaspoon of ground allspice. Yum!!!
Incredible. Genuinely. Moist, textured, fluffy, delicious flavours.
These were delicious, I added pecans instead of walnuts and I also added one ripe banana and some psyllium husk powder for some extra fiber and they were delicious.
My kids gobbled these up in two days. Soo yummy.
I have been searching for just the right Morning Glory recipe for a while. I like my muffins with lots of stuff in them. This recipe is PERFECT!!!! Thanks so much for posting it. Made my day! They were fabulous!
I’ve had Morning Glory muffins many times over the years but never made them myself. Found your recipe when trying to find one that sounded like what my grandmother’s tasted like. I had a excess of carrots and apples that needed to be used up AND some extra crushed pineapple from another recipe I was doing. Since we are in the shelter in place order, I’m using what I have on hand. No walnuts/pecans so substituted pistachios. No coconut so added in chocolate chips (chocolate chips makes everything better right?). The apples did not want to shred well so I diced them up finely. I could eat these all in one serving!
Can these be made in mini muffin tins? How long should they bake?
Is there a good substitute for pineapple, which I don’t like but otherwise this sounds delicious
Hi Melanie – a 1/4 cup of applesauce would be an ok sub.
Hi Melanie,
My husband does not like pineapple either. I puree the pineapple so there are no chunks and he cannot tell there is pineapple in the muffins
I have used frozen strawberries and tinned peaches as alternative to pineapple. Both worked – strawberries perhaps a bit better. Overall great taste and texture. Mine stay soft for days in a tub. I have halved the sugar – I found even 1cup to be very sweet.
These were wonderful! Our new favorite muffin, thank you!