Morning Glory Muffins Recipe

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I’ve always been a fan of baked goods that feel both indulgent and wholesome—and Morning Glory Muffins strike that perfect balance. The first time I tried one, I was hooked by its soft, moist crumb, warm spice aroma, and satisfying texture. Each bite is packed with goodies like shredded carrot, apple, raisins, coconut, and nuts—so you get sweetness, crunch, and chew in perfect harmony. It’s the kind of muffin that makes you feel like you’re doing something good for yourself, even while you’re indulging in a second (or third).

I often bake a batch of these muffins on a Sunday and store them for grab-and-go breakfasts during the week. They’re surprisingly filling, wonderfully flavorful, and freeze beautifully. Whether you’re enjoying one with your morning coffee or as an afternoon pick-me-up, Morning Glory Muffins have a way of turning even the busiest day into something a little brighter.

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Why You’ll Love This Morning Glory Muffins Recipe

These muffins are a celebration of texture and flavor—warm cinnamon, juicy raisins, sweet apple, and earthy carrots all baked into one soft and hearty treat. They’re naturally sweetened, packed with fiber, and can be easily customized depending on what you have in your pantry. Whether you need a quick breakfast, a healthy snack, or something to pack in a lunchbox, these muffins are a reliable go-to. Plus, they make your whole kitchen smell like a cozy bakery.

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What Kind of Flour Works Best for Morning Glory Muffins?

I usually reach for whole wheat flour when making Morning Glory Muffins because it complements the rustic, hearty ingredients so well. It adds a slightly nutty flavor and boosts the fiber content, making the muffins more filling and nutritious. However, if you prefer a lighter texture, you can use all-purpose flour or a 50/50 blend of whole wheat and all-purpose. Gluten-free flour blends also work great here, especially since the moisture from the apples and carrots helps keep the crumb soft regardless of the flour base.

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Options for Substitutions

One of the things I love most about this recipe is how forgiving and versatile it is. Don’t have raisins? Use dried cranberries or chopped dates instead. No walnuts? Try pecans, almonds, or even sunflower seeds. You can swap grated zucchini for carrots, crushed pineapple for apple, or omit coconut if that’s not your thing.

Want to make them vegan? Just substitute the eggs with flax eggs and use a plant-based yogurt or applesauce. If you’re avoiding refined sugar, opt for maple syrup or honey in place of brown sugar (just reduce the liquid slightly). These muffins welcome creativity, and they still turn out amazing every time.

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Ingredients for This Morning Glory Muffins Recipe

Whole Wheat Flour
This provides a wholesome base with a slightly nutty flavor and extra fiber, giving the muffins their signature hearty texture.

Baking Soda
Essential for leavening, it helps the muffins rise and gives them that soft, tender crumb.

Cinnamon
Adds warmth and depth, complementing the natural sweetness of the fruits and veggies.

Salt
Balances the sweetness and enhances the overall flavor.

Eggs
They bind everything together and provide structure and richness.

Brown Sugar
Offers a deeper sweetness than white sugar, with a subtle hint of molasses.

Neutral Oil (like vegetable or avocado oil)
Keeps the muffins moist and tender without overpowering the other ingredients.

Vanilla Extract
Adds a subtle, sweet aroma that ties all the warm flavors together.

Grated Carrot
Brings moisture, natural sweetness, and a slight earthiness to the muffins.

Grated Apple
Juicy and sweet, apple keeps the texture soft and adds fresh, fruity flavor.

Crushed Pineapple (optional)
A classic addition that boosts moisture and gives a tropical touch.

Raisins
They provide little bursts of chewiness and natural sweetness throughout.

Shredded Coconut
Adds texture and a light tropical flavor that pairs beautifully with the fruit.

Chopped Walnuts
Offer crunch and richness, perfectly balancing the soft and chewy components.

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Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup with oil or nonstick spray.

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Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt until evenly combined. This ensures the leavening and spices are well distributed.

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Step 3: Whisk the Wet Ingredients

In a separate bowl, beat the eggs, then add the brown sugar, oil, and vanilla extract. Whisk until the mixture is smooth and emulsified.

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Step 4: Combine Wet and Dry

Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon—just until combined. Avoid overmixing to keep the muffins tender.

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Step 5: Fold in the Good Stuff

Add the grated carrot, grated apple, crushed pineapple (if using), raisins, shredded coconut, and chopped walnuts. Gently fold everything in until well distributed throughout the batter.

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Step 6: Fill the Muffin Cups

Using a large spoon or scoop, divide the batter evenly among the 12 muffin cups. Fill each almost to the top for tall, bakery-style muffins.

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Step 7: Bake

Place the muffin tin in the preheated oven and bake for 22–26 minutes, or until a toothpick inserted in the center of a muffin comes out clean and the tops are golden brown.

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Step 8: Cool and Enjoy

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

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How Long to Cook the Morning Glory Muffins

Morning Glory Muffins typically bake in 22 to 26 minutes at 350°F (175°C). The tops should be golden brown, and a toothpick inserted in the center should come out clean or with just a few moist crumbs. Let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. The cooling step helps the muffins set and prevents them from becoming soggy at the bottom.

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Tips for Perfect Morning Glory Muffins

1. Don’t Overmix the Batter
Once you add the wet ingredients to the dry, stir gently just until everything is incorporated. Overmixing leads to dense muffins.

2. Grate Fresh Carrots and Apples
Avoid pre-shredded produce—freshly grated gives you better moisture and flavor, which is essential in these muffins.

3. Use Paper Liners or Grease Well
Because these muffins are super moist, using liners or properly greasing the tin helps prevent sticking.

4. Fill the Cups Generously
These muffins don’t rise dramatically, so filling each cup almost to the top gives you those nice, full domes.

5. Customize the Add-Ins
Adjust the amount of raisins, nuts, or coconut based on your preferences. Don’t skip them entirely, though—they add incredible texture and depth.

6. Let Them Cool Before Storing
Allowing the muffins to cool completely before storing avoids excess condensation, which can make them soggy.

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Watch Out for These Mistakes While Cooking

1. Using Too Much Flour
It’s easy to overpack flour into the measuring cup. Always spoon it in lightly and level it off to avoid dry, dense muffins.

2. Skipping the Moisture-Rich Ingredients
Carrots, apples, and pineapple aren’t just for flavor—they provide essential moisture. Leaving them out or skimping can make your muffins dry.

3. Overmixing the Batter
Mixing too much activates the gluten in the flour and results in tough muffins. Stir just until you see no more streaks of dry flour.

4. Not Draining Pineapple
If you’re using crushed pineapple, make sure it’s well-drained to prevent the batter from becoming too wet and undercooked in the center.

5. Baking at the Wrong Temperature
A too-hot oven can burn the tops before the center is cooked. Use an oven thermometer if needed to ensure accurate baking.

6. Skipping the Cool Down
Packing warm muffins into containers traps steam and makes them soggy. Let them cool completely on a rack before storing.

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What to Serve With Morning Glory Muffins?

1. Greek Yogurt and Honey

A bowl of creamy yogurt with a drizzle of honey pairs perfectly with the muffin’s hearty flavors for a protein-packed breakfast.

2. Fresh Fruit Salad

The bright, juicy flavors of melon, berries, and citrus balance the rich texture of the muffin beautifully.

3. Scrambled Eggs or Omelet

Add a savory protein alongside your muffin for a more filling, balanced meal.

4. Smoothies

A fruit or green smoothie with banana, spinach, and almond milk adds freshness and nutrients without overpowering the muffin.

5. Cottage Cheese with Cinnamon

This high-protein pairing echoes the warm spices in the muffins and adds a creamy contrast.

6. Herbal Tea or Coffee

The comforting flavors of cinnamon, nutmeg, and fruit in the muffin go perfectly with a hot cup of tea or freshly brewed coffee.

7. Avocado Toast

It may sound unexpected, but the rich creaminess of avocado on toast balances the natural sweetness of the muffin for a diverse breakfast spread.

8. Boiled or Poached Eggs

Quick and easy, they round out the meal with satisfying protein without adding prep time.

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Storage Instructions

Morning Glory Muffins store exceptionally well, making them ideal for meal prep or make-ahead breakfasts.

• Room Temperature: Store the cooled muffins in an airtight container lined with paper towels to absorb moisture. They’ll stay fresh for up to 3 days on the counter.
• Refrigerator: For longer freshness, refrigerate in a sealed container for up to 1 week. Just let them come to room temp or warm slightly before eating to bring back their softness.
• Freezer: These muffins freeze beautifully. Wrap each in plastic wrap and place in a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw overnight in the fridge or microwave for 30–60 seconds to reheat.

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Estimated Nutrition

Per 1 muffin (based on a 12-muffin batch, standard size):

• Calories: 220
• Fat: 10g
• Saturated Fat: 2g
• Carbohydrates: 30g
• Sugar: 14g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 35mg
• Sodium: 180mg

Keep in mind that nutrition values can vary slightly based on specific brands or substitutions used. If you’re using added pineapple, swapping nuts, or reducing sugar, the numbers will shift accordingly.

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Frequently Asked Questions

How do I make Morning Glory Muffins gluten-free?

Simply replace the whole wheat flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum or add ½ teaspoon if your blend doesn’t include it.

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Can I make these muffins vegan?

Yes! Use flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) and swap the brown sugar for maple syrup or coconut sugar. Use plant-based yogurt or applesauce if needed.

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Can I reduce the sugar in this recipe?

You can cut the sugar by about 25–30% without affecting texture too much. The natural sweetness from apple, carrot, and raisins helps balance the flavor.

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What’s the best way to shred carrots and apples?

Use the fine side of a box grater or a food processor with the shredding blade. This creates tender shreds that blend smoothly into the batter and bake evenly.

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Why are my muffins dense?

This usually happens if the batter is overmixed or if you used too much flour. Always stir just until combined and measure your flour lightly.

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Can I add oats to this recipe?

Yes! You can mix in ¼ to ½ cup of rolled oats with the dry ingredients for added texture and fiber. Just note that it may make the muffins a bit more dense.

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Do these muffins need to be refrigerated?

Not right away. They’re fine at room temperature for a few days, but refrigerating can help extend freshness—especially in warm climates.

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Can I use this recipe to make mini muffins?

Absolutely! Just use a mini muffin tin and bake for 12–15 minutes. Check with a toothpick to avoid overbaking.

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Conclusion

Morning Glory Muffins are more than just a wholesome treat—they’re a celebration of texture, flavor, and feel-good ingredients. Whether you enjoy them with your morning coffee, tuck them into a lunchbox, or freeze them for later, they’re endlessly rewarding. I’ve made these more times than I can count, and they always come out beautifully. Once you try them, I think you’ll understand why they’ve become a beloved classic in so many kitchens.

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