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Morning glory muffins are like the “everything muffin,” packed with carrots, apples, coconut, raisins, and nuts for plenty of flavor and texture. They’re hearty, flexible, and just as good for breakfast as they are for an afternoon snack. Think carrot apple muffins with extra personality.
If you love baking with warm spices, my apple ginger muffins are another cozy, from-scratch favorite with big flavor.
Here’s Why This Morning Glory Muffin Recipe Works
All the mix-ins: Carrots, apples, coconut, raisins, ginger, and nuts all shine without competing. Morning glory muffins are meant to be a little over the top. Think carrot apple muffins that invited a few more friends to the party.
Bakery-style muffins: The high-then-low bake gives you that bakery-style rise without drying the muffins out.
Moist and tender, not greasy: Buttermilk and brown sugar bring softness and depth, minus the heavy, oily feel some muffins have.
Great made ahead: These muffins stay moist for a couple of days and freeze well, so you can keep a stash ready for busy mornings.
For another way to bake with carrots, try my spelt carrot muffins. Made from scratch with honey, spelt flour, and plenty of shredded carrots.
Recipe Tips
Go easy on the batter: Fold gently with a spatula and stop as soon as the flour disappears.
Weigh it out: Especially the flour. Too much packs the crumb and makes heavy, dense muffins.
Fill to the brim: Muffin batter should go right up to the top of the cups if you want tall, bakery-style domes.
Swap smart: Pineapple or cranberries are great, but too many changes can throw off the texture.
Right-size the mix-ins: Chop ginger and nuts so they fit in a bite instead of overwhelming it.
Start hot, finish lower: That 425°F blast sets the rise, then lowering the temp bakes the centers through without drying.
Room temp is best: Cold eggs or yogurt can make the batter stiff. Let them sit at room temperature for while before mixing.
Line or grease well: With honey and fruit in the batter, these muffins like to stick. Parchment liners make life easier.
Cool before glazing: If you add glaze, wait until muffins are just warm so it sets instead of sliding off.
Freezing: These freeze beautifully. Wrap individually and stash in a bag for grab-and-go breakfasts.
For more muffin inspiration, check out my strawberry rhubarb muffins. They are soft, tender, and bursting with sweet-tart flavor.
Carrot Apple Muffins
Morning glory muffins are the definition of loaded muffins. With carrots, apples, raisins, coconut, and nuts all tucked into a spiced batter, they bring a little variety to your morning. Bake a batch from scratch, and you’ve got breakfast, snacks, or freezer-friendly grab-and-go muffins ready whenever you need them.
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Morning Glory Muffins
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Ingredients
- 3 large eggs
- 1 cup brown sugar, 200 grams
- ⅔ cup vegetable oil, 132 grams
- ¼ cup buttermilk, 57 grams
- 1 teaspoon vanilla extract
- 2 to 3 large carrots, shredded; 200 grams
- 1 tart apple, cored and grated; 100 grams
- 2 cups all-purpose flour, 240 grams
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup shredded sweetened coconut, 86 grams
- ½ cup raisins, 80 grams
- ½ cup chopped crystalized ginger , 90 grams
- ½ cup walnuts, or pecans, chopped; 57 grams
Instructions
- Preheat the oven to 425°F and line either a standard-sized muffin tin or a jumbo-size muffin pan with cupcake papers. (See Notes)
- In a large bowl, whisk together the eggs, brown sugar, oil, buttermilk, and vanilla until well combined. Stir in the grated carrots and apple.
- In a separate bowl, sift the flour, baking soda, baking powder, spices, and salt into a medium bowl.
- Add the coconut flakes, raisins, ginger bits, and nuts to a small bowl and toss them with 1 tablespoon of the flour mixture. This is an optional step but it helps prevent the raisins and nuts from sinking to the bottom of the muffins.
- Add the flour mixture to the wet ingredients, stirring gently with a wide spatula just until a few streaks of flour are still showing. Gently fold in the nut and raisin mixture.
- Scoop the batter into the lined muffin cavities, filling to the top, then transfer to the oven.
- Bake at the 425°F temperature for 5 minutes.
- Reduce the oven to 350°F and bake an additional 15-20 minutes for standard-sized muffins or an additional 25 to 30 minutes for jumbo muffins. If you insert a toothpick into the center, it should come out clean or with a few crumbs remaining.
- Cool in the pan for 10 minutes, then remove from the pan and finish cooling on a wire rack.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I am wondering why you suggest to use a kitchen scale but then don’t bother listing the ingredients in grams. At least I couldn’t find any button to click that would convert the recipe to metric.
We listed the weight measurements in grams at the end of each ingredient. It will look like this “1 cup light or dark brown sugar (200 grams)”. We do not list the weight of ingredients that have a smaller volume like the salt and baking soda because most home scales do not provide a weight that small.
These muffins are a great treat to kick start the day.