Morning Glory Muffins – Gloriously Good

Morning Glory Muffins

Deliciously moist Morning Glory Muffins are a perfect treat with your morning coffee or tea. Remember to Comment, Like and Share.

Morning Glory Muffins – Restaurant Inspiration

We had friends coming for the weekend and I was mulling over easy breakfast options that I could make ahead. Suddenly, my mind wandered back to the Morning Glory Muffins I had at the Good Earth restaurant. It’s been years since I enjoyed a meal at Good Earth, yet these muffins were firmly wedged in my food memory. What made them so, good? All I could remember was that they were very moist and the flavor resembled carrot cake.

Loving the Power of the Internet Recipe Search!

When people are looking for recipes on line, they are often browsing for inspiration. What should I make for dinner this week? Or you may have some ingredients on hand and need an idea for transforming them into a meal. However, when I am on a mission to find a specific recipe, the internet is a such time saver! It’s especially rewarding when I am looking for a recipe for something I enjoyed at a restaurant. When I actually find it, I feel like I have broken the code on something special. While I did find a number of different Morning Glory Muffin recipes, this one sounded most similar to what I remembered.  It proved to be a great choice – very moist and delicious!

Mini Muffin Bonus 

This recipe said that it made 12 muffins. When I made them, I filled the muffin cups about 80% full. I assumed they would expand a little and I didn’t want them to overflow. It tuned out there was also enough batter left over to fill a mini muffin pan as well This was a great little bonus!  Note – I prefer to use paper muffin liners, because they always come out clean. You can opt to grease the pan instead.

Morning Glory Muffins

Serving Size: Makes 12 large and 12 mini muffins


  • 2 c. flour
  • 1 1/4 c. sugar
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 2 c. shredded carrot (I purchased matchstick carrots, chopped them further and then measured)
  • 1/2 c. raisin
  • 1/2 c. chopped walnuts
  • 1/2 c. unsweetened flaked coconut
  • 1 apple, peeled and shredded (My apple created quite a bit of juice as I shredded it, which I didn't use. But I think you could throw it in the recipe if you wanted to.)
  • 3 eggs
  • 1 c. vegetable oil
  • 2 tsp. vanilla


  • Preheat oven to 350 degrees. Grease 12 muffin cups, or line them with paper muffin liners. Note - If you have extra batter, you can make additional large muffins or make a batch of mini muffins.
  • In a large bowl, mix together flour, sugar, baking soda, cinnamon and salt. Stir in carrot, raisins, nuts, coconut and apple.
  • In a separate bowl, beat together eggs, oil and vanilla. Stir egg mixture into carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
  • Bake in preheated oven for 20 minutes, until a toothpick inserted into center of muffin comes out clean. Note - When I baked a pan of large muffins and mini muffins at the same time, the mini muffins took 20 minutes and the large muffins took 29 minutes. Not sure if this was because I was baking with two pans, or if the larger muffins needed that much longer then what the recipe specified. Use the toothpick test to decide if they are done.


Adapted from Allrecipes Easy Morning Glory Muffin recipe



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