Morning Glory Muffins is my favorite breakfast, every other day I make this breakfast for myself and my grandkids and they all eat it with joy.
I have tried several recipes for Morning Glory Muffins and recently I found an amazing morning glory muffins recipe that I am sure you all will love.
Over the years I have tried many recipes for baked goods. Whether it was a cake, bread, cookie, or muffin recipe, I was always willing to challenge myself with new techniques.
I love baking. It is in my blood and I think there is not a recipe I will not try, tweak, try again, and adjust to my liking.
I love making all sorts of muffins, but this recipe for Morning Glory muffins has to be one of my favorites.
I have seen many versions of the recipe, but I always go back to the original one. This recipe was created by Pam McKinstry, for her Nantucket Island restaurant.
It was featured in Gourmet Magazine as one of its Top 25 Recipes of the last 50 years. Since it is one of my all-time favorite muffin recipes, I wanted to share it with you.
Enjoy them for your next breakfast or brunch. But, do not forget…school is almost back in session so include them in those lunch boxes as a healthy treat!
Morning Glory Muffins Recipe: Ingredients Explained
So, I am breaking down all ingredients that we are going to use in this recipe of morning glory muffins.
- Flour: Flour is a very common ingredient that we use in making muffins, flour will help us in making the base of our muffins and will provide structure.
- Cinnamon: It will help in giving the flavor to our muffins.
- Baking Soda: Baking soda is also a very common ingredient while making muffins or cakes, baking soda will help the muffins rise in the oven.
- Salt: Obviously to enhance the flavor of our recipe.
- Sugar: We will use sugar to provide a sweet taste to our muffins and to balance out other flavors
- Canola Oil: I am using Canola Oil to provide moisture to our muffins
- Eggs: It will help in binding the muffins so that our muffins don’t break down.
- Vanilla extract: I like the vanilla flavor in muffins a lot, and I am using vanilla extract to get the vanilla flavor, and it will also further adds a subtle flavor to the muffins.
- Flaked coconut: To add texture and little sweetness to our muffins.
- Raisins or dried currents: These will also help in providing texture and sweetness to our muffins.
- Granny smith apple, chopped: To provide the moisture
- Crushed Pineapple: To add moisture and sweetness
- Chopped walnuts: They will give nuttiness to our muffins
Morning Glory Muffins
- 2¼ cups flour
- 1 tbsp cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1¼ cups sugar
- 1 cup canola oil
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup flaked coconut
- ¾ cup raisins or dried currents
- 1 Grammy Smith apple, chopped
- 1 8 oz can crushed pineapple, drained
- 2 cups grated carrots, about 6 medium carrots
- ½ cup chopped walnuts
- Preheat the oven to 350 degrees. Prepare 2 12 cup muffin tins with paper liners or by coating them with baking spray.
- Sift together flour, cinnamon, baking soda, and salt.
- Place sugar and oil in a mixing bowl. Beat on medium speed for 2 minutes. Add eggs, one at a time, mixing until golden in color, about 3-5 minutes. Mix in vanilla until combined.
- Mix in dry ingredients on low speed until well blended.
- Stir in coconut, raisins, apple, pineapple, carrots, and nuts.
- Spoon into prepared muffin tins.
- Bake at 350 degrees for 30-35 minutes until golden brown.
- Cool on wire rack for 10 minutes. Turn out onto a cooling rack and cool completely.
- Store in an airtight container.