I love making a batch of moist, soft morning glory muffins when I want to sneak more veggies and healthy ingredients into my sons’ meals. The original Morning Glory muffins were created by chef Pam McKinstry, owner of Morning Glory Cafe on Nantucket Island. The hearty muffins are filled with warm spices and plenty of moisture and texture from carrots, apples, raisins, walnuts, and coconut.
Some whole-grain muffins can be dense and dry, but I’ve tested this recipe to get the perfect bakery-style muffins at home that are moist with big domed muffin tops. These muffins come together in a flash, and they’re so easy to adapt. Plus, they freeze great!
A reader, Sharon, says: “The recipe was completely on point in direction. Even though there is a lot going into this muffin it comes out absolutely perfect.” ★★★★★
Table of Contents
Key Ingredients
These are the main ingredients you need to make these easy morning glory muffins. Don’t let the long ingredient list deter you—they stir together really quickly and have so much texture from the various mix-ins. You can find the full list of ingredients and measurements in the recipe card below.
Flour — I love using whole-wheat flour in these muffins, because it contains extra fiber and nutrients from the entire wheat grain, boosting the nutrient-density of these morning glory muffins! In testing, I also found that using only whole wheat flour also added an extra depth of flavor since the flour has a nuttiness to it.
Oil — oil is a key ingredient for incredibly tender, soft morning glory muffins. I like to use a liquid fat that stays fluid at room temperature because it won’t firm up as the muffins cool. I use vegetable oil, but you can use any liquid oil like avocado oil, olive oil, or melted coconut oil.
Sugar — brown sugar adds sweetness with hints of molasses. Brown sugar is also hygroscopic (thanks to the presence of molasses!), and it helps to keep the muffins moist for several days as the sugar holds onto liquid.
Spices — ground cinnamon and ginger give these muffins a warm, cozy flavor. They go so well with the carrots and apples!
Nuts — chopped walnuts add crunch and texture. Toasted pecans, chopped pistachios, and chopped almonds are good substitutes.
Raisins — raisins add extra chewiness and sweetness. You can use dark raisins or golden raisins. Feel free to swap them for other dried fruits like dried cranberries or chopped dried apricots.
Orange juice — adds a bright, citrusy zing. For even more flavor, throw in the zest as well!
Other mix-ins — carrots, apples, and sweetened shredded coconut are the perfect additions for sweetness and moisture. The carrots and apples keep these muffins from drying out.
Easy Substitutions & Variations
I specifically designed this recipe to be easily adaptable! You can swap out many of the ingredients to make the recipe suit your taste or to use what you already have in the pantry.
- Flour swap: Replace up to half of the whole wheat flour with all-purpose flour for a lighter, slightly fluffier muffin. Or, replace half of it with rye flour for an earthier flavor with less gluten.
- Lighten the fat: You can replace half of the oil with Greek yogurt, sour cream, or applesauce.
- Seed swap: Swap out the walnuts for pumpkin seeds, sunflower seeds, or hemp hearts. Keep the total to ½ cup (60g).
- Sugar swap: Use coconut sugar or maple sugar for a 1:1 alternative to cane sugar. I don’t recommend honey or maple syrup, as it can make the muffins burn on the edges or not rise properly due to the extra moisture.
- Vegan morning glory muffins: Simply replace the egg with an egg replacer or flax egg.
The Secret To Domed Muffins
It’s so easy to get tall, bakery-style muffins at home! Start in a hotter oven, then drop the temperature for the duration of the bake. The initial blast of extra hot air will get a quick rise from the baking powder to make a tall dome. In order to avoid overbaking or burning, drop the temperature after a few minutes to finish baking the muffins through.
Pro Tips For Making This Recipe
Weigh your ingredients for the best results. Measuring by volume can vary the amount of an ingredient by a little more or less, but the weight is exact every time. Why does this matter? Using too much flour will yield dry, dense muffins. Using too little can cause them to be gooey in the center. If you don’t have a scale, fluff the flour in its container, spoon it into a measuring cup, and use a knife to level off the top. Fresh vegetables and fruit contain a lot of moisture, and too much can make the muffins dense or gummy.
Don’t use an electric mixer, or you could over-mix the batter. Mix the batter by hand with a whisk and silicone spatula. Over-mixing the batter will over-develop the gluten in the flour, which will cause the muffins to turn out tough instead of fluffy. Plus, this batter is super easy to mix by hand, and you don’t have to get out an appliance!
How To Make Morning Glory Muffins
Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making these bakery-style glory muffins. You can find the full set of instructions in the recipe card below.
1. Chop the walnuts, and grate the carrots and apples using a box grater. Set aside for the moment.
2. Whisk together the flour, baking soda, cinnamon, ginger, and salt in a large bowl. Add the raisins and chopped nuts.
3. In a separate bowl, combine the brown sugar, oil, orange juice, eggs, and vanilla extract.
4. Stir in the grated carrots, apple, and shredded coconut.
5. Pour the dry ingredients (the flour mixture) into the wet ingredients mixture and fold together, just until no streaks of flour remain. Do not over-mix! (Remember, this can turn muffins from fluffy to dense or gummy.)
6. Divide the batter among a 12-cup muffin pan lined with paper liners. Each liner will be completely full. Bake at 425°F for 7 minutes so the muffins dome up, then reduce the temperature to 350°F. Continue baking for about 18 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the morning glory muffins cool for a few minutes in the pan, then carefully remove and let cool completely on a wire rack. (Removing them from the pan keeps them from steaming and turning gummy or sticking to the liners.)
Morning Glory Muffin Recipe
Equipment
- Muffin pan
- Large bowls
Ingredients
- 2 cups whole wheat flour (240g)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon salt
- ½ cup raisins (80g)
- ½ cup chopped walnuts (60g)
- 1 cup firmly packed light brown sugar (220g)
- ½ cup vegetable oil (120ml)
- ¼ cup orange juice (about 1 orange/60ml)
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups peeled and grated carrots (3 to 4 carrots/200g)
- 1 cup cored and grated apple (about 1 large apple/120g)
- ½ cup sweetened shredded coconut (60g)
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt. Stir in the raisins and walnuts.
- In another medium bowl, whisk together brown sugar, oil, orange juice, eggs, and vanilla. Stir in the carrots, apple, and coconut. Combine the sugar mixture with the flour mixture, and fold together just until no streaks of flour remain.
- Divide the batter among the paper liners. They will be completely full.
- Bake for 7 minutes. Reduce the oven temperature to 350°F, and continue baking for 18 to 20 minutes or until golden brown and a wooden toothpick inserted into the center comes out with a few moist crumbs. Let the muffins cool for a few minutes in the pan. Remove and cool completely on a wire rack.
Notes
- Using a box grater is a fast way to grate the carrots and apple uniformly. Do not skip peeling them beforehand, though!
- Don’t forget to turn down the oven temperature! You want it high to start to get a good rise and dome on top, but the muffins need a lower temperature after that to bake evenly.
Nutrition
Storing and Freezing
Storing: Once completely cool, store the muffins in an airtight container at room temperature for up to 2 days. To keep them fresh for up to a week, pop them into the refrigerator instead for longer storage.
Freezing: Wrap each room-temperature muffin in a layer of plastic wrap and aluminum foil and freeze them in a freezer bag or freezer-safe container for up to 3 months. Thaw on the counter for a few hours.
FAQs and Troubleshooting
If you over-mix the batter, the muffins won’t puff up properly in the oven. Using expired baking soda is another common culprit, so make sure to check the expiration date first. Lastly, a key to the muffins’ doming properly is a very hot oven to start. If the muffins bake up flat, your oven may run cooler, or you may have forgotten to set it to 425°F for the first few minutes of baking time.
Overbaking is the most likely cause. You should pull the morning glory muffins out of the oven when a wooden toothpick inserted into the center comes out with a few moist crumbs, not dry.
I haven’t tested this, but you can try using a 1:1 gluten-free baking mix to replace the whole wheat flour. Choose a blend with xanthan gum, which mimics the effect of gluten in gluten-free baked goods.
Yes, pears would work in place of apples, and zucchini is a good swap for carrots. Just make sure to use the same weight as written in the recipe.
More Muffin Recipes To Try
If you’re looking for more easy muffin recipes you can enjoy for breakfast, try one of these next.
Soft banana muffins are loaded with flavor and gently spiced with cinnamon and vanilla. They’re a great grab-and-go breakfast option!
I always top my moist lemon poppy seed muffins with a sweet lemon glaze to make them extra special. They freeze well, so feel free to make a double batch!
My blueberry muffins taste like they’re fresh from the bakery, but made in the comfort of your own home! You’ll love the crunchy sugar topping.
For a more decadent breakfast or tasty snack, whip up a batch of banana chocolate chip muffins. They come together quickly and are wonderful with a cup of coffee.
Fluffy raspberry muffins are generously studded with juicy raspberries and topped with sweet, crisp streusel. I always add lemon for a hint of brightness.
If you’ve tried this healthy morning glory muffin recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Jocelyn says
The ONLY thing I did different is I did not use vegetable oil (I used a baking olive oil), but they came out PERFECT.
Seriously, I find muffin recipes on the internet all the time and no bueno… this is probably the first time I’ve followed a recipe without tweaking it and they turned out exactly as expected!
So good! Making extra to freeze and have on hand!
K says
Easy to make and delicious!