Morning Glory Muffins
Our Morning Glory Muffins are moist, tender, and packed with flavor. We included warm spices of cinnamon, ground ginger, and cloves with carrots, apples, raisins, dried ginger bits, and crunchy nuts. One of these delicious muffins will make the perfect breakfast or mid-day snack.This recipe makes 18 standard-sized muffins or 8 jumbo-sized muffins.
Servings: 18 muffins
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
Don’t overmix: Gently fold the flour and nut mixture into the wet batter with a spatula. Overmixing develops gluten and makes muffins tough.
Batch size: Makes 16–18 standard muffins or 8 jumbo muffins.
For jumbo muffins: Fills a 6-cup jumbo pan, plus enough leftover batter for two 6-ounce soufflé cups.
Swap-ins: Try dried cranberries instead of raisins, crushed pineapple (drained) instead of apple, or sunflower seeds in place of nuts.
Don’t overload: Too many wet add-ins (like pineapple and apple together) will make muffins heavy.
Extra fiber options: Add ⅓ cup wheat germ or ground flaxseed, but note they’ll make the muffins denser.
Measuring flour: A kitchen scale is best. If measuring by cups, stir the flour, spoon it lightly into the cup, and level off. Scooping packs too much in and leads to dense muffins.
Butter vs. oil: Melted butter can replace vegetable oil, but the muffins will bake up firmer.
Crystallized ginger: If bits aren’t available, chop larger chunks into small pieces.
Apple prep: Peeling the apple is optional.
Nutrition
Serving: 1 serving | Calories: 290kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 34mg | Sodium: 279mg | Fiber: 2g | Sugar: 22g
