These easy and tasty Morning Glory Muffins are indeed, a glorious start to any day! Perfect for a sit down breakfast with your favourite cup of coffee, or for a quick, classic grab and go snack!
So I don’t know about you guys but I really enjoying eating cake for breakfast. And by “cake” I mean really incredibly and tastily disguised muffins. For example, today I’m giving you apple spice cake and moist carrot cake – combined! So, you’re welcome.
Now we all know about my very large liking to blueberry muffins, but these morning glory’s are something to be messed with! Packed full of delicious fresh ingredients, nuts and seeds, and baked to perfection with that store bought quality muffin dome. I’m not at all concerned that these won’t become a staple on your list of must-always-make muffins.
What On Earth Is A Morning Glory Muffin?
So according to google, morning glory muffins came to be because they do indeed, provide one with a glorious morning upon stuffing into their face! Fair enough right? However, morning glory muffins actually originated in Nantucket, at a cafe called, you got it – Morning Glory Cafe. With a combination of carrots, apples, nuts and seeds, raisins and a citrusy element – I’m not entirely sure if really matters as long as they’re delicious!
- Dry ingredients – All purpose white four, whole wheat flour, baking soda, salt.
- Wet ingredients – Brown sugar, eggs, vegetable oil, vanilla extract, orange juice.
- Spices – I’m using ground cinnamon and ground ginger today.
- Nuts and seeds – Chopped walnuts and peeled sunflower seeds.
- Coconut – Shredded and unsweetened.
- Apple – A tart apple works best, peeled, cored, and grated.
- Carrots – Peeled and grated.
- Raisins – Any brand is great.
How To Make Morning Glory Muffins
- Preheat oven: To 375 degrees and line a 12-cup muffin tin with paper liners or spray with cooking spray; set aside.
- In a medium bowl: Combine both flours, brown sugar, baking soda, ground cinnamon, ground ginger, and salt.
- In a large bowl: Combine the raisins, carrots, apple, shredded coconut, chopped walnuts and sunflower seeds.
- In a larger bowl: Whisk together eggs, orange juice, vegetable oil, and vanilla extract. Next, add in the medium bowl of flour mixture and stir with a spatula until well combined. Do not over mix it. Finally, stir in the large bowl of nuts and fruits.
- Spoon it: Spoon the muffin batter (I like to use an ice cream scoop) into the prepared muffin tray. Here you can top with more sunflower seeds if you like!
- Bake: Place into the oven and bake for 25 – 28 minutes or until muffins are cooked through. Once finished, let cool for 5 minutes, then transfer to wire rack to continue cooling before serving!
How Do I Get A Perfect Muffin Dome?
That perfect muffin dome is beautiful isn’t it? Do you ever wonder how your favorite bakeries get it basically perfect every single time? Here’s some tips:
- Make sure the batter is thick – You do not want a liquidy batter! So if you’re finding that seems to be what’s happening in front of you – you may want to make some adjustments. Adding a bit more flour or a little less butter are some examples of tweaking the recipe. Keep in mind, the batter should be “spoonable” not “pourable”.
- Use room temperature ingredients – I feel as though this isn’t something we normally consider. If you use room temperature ingredients such as eggs or butter it will help the baking process as they aren’t aren’t cold when incorporated into the other ingredients.
- Fill the muffin tin – Fill that tin ladies and gentlemen! Fill them until they are nearly full and the batter will rise, rise, rise! Muffins can’t rise if there isn’t enough batter!
How Do I Know If Muffins Are Done Baking?
The easiest way to figure out if your muffins are done is to insert a toothpick into the thickest part of the muffin dome. If the toothpick comes out clean, with no batter stuck to it – you’re good to go! On the other hand, if the toothpick does come out with batter on it, bake the muffins for another 5 – 10 minutes and test again using a new toothpick each time.
The best way to store muffins, or any kind of quick breads, is to place them into a sealable bag and leave them at room temperature. This will keep them fresh for up to 3 days.
Yes you sure can! Freezing any kind of muffin is pretty easy! Just wrap your muffins in aluminum foil, place them in a large freezer bag, or airtight container, and they will last up to 3 months. When it comes time to reheat, just simply place them in the microwave for a minute or until heated through.
Looking For More Baked Goodies? Try These:
- Soft Oatmeal Cookies
- The Best Apple Crisp
- Chocolate Chip Cookies
- Carrot Cake
- Chocolate Zucchini Bread
- Tiramisu Recipe
- The Perfect Banana Muffins
- Churro Apple Pie Cookies
Morning Glory Muffins
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 cup brown sugar, packed
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/2 cup raisins
- 2 cups carrots, peeled and grated
- 1 large apple, preferably tart, peeled, cored and grated
- 1/2 cup unsweetened coconut, shredded
- 1/2 cup walnuts, chopped
- 1/3 cup sunflower seeds, peeled
- 3 large eggs
- 2/3 cup vegetable oil
- 2 tsp vanilla extract
- 1/4 cup orange juice
- Preheat your oven to 375 F ° and line a 12-cup muffin pan with paper liners or lightly spray with cooking spray.
- In a large bowl combine the flours, sugar, baking soda, cinnamon, ginger and salt.
- In another bowl combine the raisins, carrots, apple, coconut, walnuts and sunflower seeds.
- In a separate large bowl combine the eggs, oil, vanilla and orange juice. Add to this the flour mixture and stir using a spatula until combined, do not over mix. Add the fruits/nuts mixture and stir it in.
- Spoon the muffin batter (I used an ice cream scoop) into the prepared muffin pan. Top wit h more sunflower seeds if preferred.
- Bake the muffins for 25 to 28 minutes or until they're cooked through.
- Let them cool for 5 minutes in their pan then transfer them to a wire rack to complete cooling.
- The best way to store muffins, or any kind of quick breads, is to place them into a sealable bag and leave them at room temperature. This will keep them fresh for up to 3 days.
- Freezing any kind of muffin is pretty easy! Just wrap your muffins in aluminum foil, place them in a large freezer bag, or airtight container, and they will last up to 3 months. When it comes time to reheat, just simply place them in the microwave for a minute or until heated through.