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morning glory muffins

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

These moist, delectable, and easy-to-make morning glory muffins are loaded with carrots, raisins, walnuts, and coconut—almost like mini carrot cakes. They are always a hit with family and friends. I love to make a double batch and freeze half for on-the-go breakfasts. Muffins are always a great addition to hearty weekend breakfasts, busy but fun holiday brunches, or even after-school snacks. If you like these muffins, try cranberry orange muffins, oatmeal muffins, and blueberry muffins.

yield 12 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For morning glory muffins

  • 2 c
    all purpose flour
  • 2 tsp
    baking soda
  • 1/2 Tbsp
    ground cinnamon
  • 1/2 tsp
    ground ginger
  • 1/8 tsp
    nutmeg
  • 1/4 tsp
    salt
  • 3 lg
    eggs
  • 3/4 c
    vegetable oil
  • 1 tsp
    vanilla extract
  • 3/4 c
    brown sugar
  • 2 c
    shredded carrots
  • 1 c
    peeled and shredded apple
  • 1/2 c
    raisins
  • 1/2 c
    chopped walnuts
  • 1/2 c
    sweetened coconut flakes

How To Make morning glory muffins

  • 1
    Preheat oven to 400 degrees F. Line a muffin tin with paper liners.
  • 2
    Whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl. In a medium bowl, stir together the eggs, oil, vanilla extract, brown sugar, carrots, and apple. Stir the dry ingredients into the wet ingredients stirring just until barely incorporated.
  • 3
    Fold in the raisins, walnuts, and coconut. Avoid any over-stirring or overmixing so the dough does not get tough.
  • 4
    Line the muffin pan with muffin liners. Spoon the batter into the muffin liners filling them all the way up. Bake for 10 minutes. Reduce the oven to 350 degrees F. Bake an additional 10-12 minutes, or until a toothpick inserted in the center comes out clean.
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