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.
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.
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
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
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
Morning Glory Muffins
- 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
- 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.