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Morning Glory Muffins Recipe

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3.9 from 5 reviews

Delight in these wholesome Morning Glory Muffins, packed with grated carrots, apples, walnuts, and raisins for a nutritious breakfast or snack. Made with a blend of all-purpose and whole wheat flours and flavored with warm spices like cinnamon and ginger, these muffins are moist, flavorful, and easy to prepare.

  • Total Time: 40 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour, spooned and leveled
  • 1 cup whole wheat flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ½ teaspoon sea salt

Wet Ingredients

  • 2 large eggs
  • ¾ cup brown sugar
  • ½ cup applesauce
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract

Add-ins

  • 3 cups grated carrots
  • 1 cup grated apple
  • ¾ cup chopped walnuts
  • ¾ cup raisins

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda, ground ginger, and sea salt until well combined.
  3. Combine Wet Ingredients: In a large bowl, whisk the eggs and brown sugar until smooth. Add applesauce, vegetable oil, and vanilla extract, whisking to blend thoroughly.
  4. Add Carrots and Apple: Stir the grated carrots and grated apple into the wet mixture until evenly distributed.
  5. Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients and mix gently until just combined to avoid overmixing, which can toughen the muffins.
  6. Fold in Nuts and Raisins: Carefully fold in chopped walnuts and raisins, ensuring even distribution throughout the batter.
  7. Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, approximately ½ cup of batter per cup.
  8. Bake: Bake in the preheated oven for 15 to 20 minutes, or until the muffin tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
  9. Cool: Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture, you can substitute half of the vegetable oil with unsweetened applesauce.
  • Feel free to swap walnuts for pecans or omit nuts for a nut-free version.
  • To make these muffins vegan, replace eggs with flax eggs and use a plant-based oil.
  • Ensure not to overmix the batter to keep muffins tender and light.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/morning-glory-muffins-recipe/