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!
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, walnuts, raisins, and spices, you’ve got one amazing baked treat!
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.
And they certainly live up to their delicious reputation, having been replicated so many times in restaurants and by home cooks.
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!)
Recipe Variations
Morning Glory Muffins are moist and filled with flavor, but not overly sweet. For optimal results, follow the recipe as written (below), but you can change the flavor profile and make them a little healthier, if you wish.
- Swap out half of the carrot with zucchini
- Instead of walnuts, try pecans
- Use a 50/50 ratio of all-purpose flour and whole wheat flour (however, this will make them more dense)
- Replace 1/4 cup of the oil with apple butter
- Unsweetened coconut can replace the sweetened coconut flakes
- Add in a tablespoon of wheat germ or flax seed
How To Store These Muffins
As with most muffins, these are best enjoyed fresh, but will remain soft at room temperature for a couple days. And they freeze well up to 2 months. Thaw overnight in the refrigerator and heat up (if you prefer) before serving.
Like any old fashioned recipe, these never go out of style, and are perfect for a Sunday brunch, a holiday get together, or breakfast on the go!
Other Muffins We Love!
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 Facebook, Instagram, Pinterest, and YouTube!
How To Make This Morning Glory Muffin Recipe
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-inch 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.
Notes
- For recipe variations, please refer to the full article.
- Like most muffins, these are best enjoyed fresh, but will remain soft at room temperature for a couple days. And they freeze well up to 2 months. Thaw overnight in the refrigerator and heat up (if you prefer) before serving.
Nutrition
Teresa Gibson says
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!
Robin says
Can these be made in mini muffin tins? How long should they bake?
Melanie says
Is there a good substitute for pineapple, which I don’t like but otherwise this sounds delicious
Amy @Belly Full says
Hi Melanie – a 1/4 cup of applesauce would be an ok sub.