Morning Glory Muffins – Gloriously Good

Deliciously moist Morning Glory Muffins are a perfect treat with your morning coffee or tea.

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

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

Morning Glory Muffins are deliciously moist, packed with shredded carrot, coconut, chopped apple, walnuts and raisins.

5 from 2 votes

Print Pin Rate

Course: Baked Good

Keyword: breakfast, muffins

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 12

Author: Allrecipes

Ingredients

• 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

Instructions

• 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 25-27 minutes for regular size muffins, or until a toothpick inserted into center of muffin comes out clean. The mini muffins take about 18- 20 minutes.

Notes

To freeze, wrap individual muffins in plastic wrap and store air-tight container or resealable bag. You can thaw them overnight on the counter. The other option is to remove the plastic wrap, then wrap the muffin in a paper towel and microwave on a low setting for 30-second intervals until thawed and warmed through.