These easy Morning Glory Muffins are jam-packed with carrots, apples, cranberries, chopped nuts and coconut. Loaded with flavour and nutrition, they’re perfect for breakfast, or the lunch-box, or to take on-the-go.
Morning Glory Muffin Recipe
Guys! I am so excited to share my newest, absolute favourite muffin recipe with you! These Morning Glory Muffins are totally amazing.
For years, whenever I want to make muffins, my go-to recipes are these my orange oatmeal raisin muffins, my pumpkin chocolate chip muffins and my blueberry oat muffins. They’re easy to make, no-fail, and delicious every time.
Well, recently, I was thinking I needed a new favourite to add to the collection, so I dug out an old fundraising cookbook (that I’ve had since 1992!!) to see what I could find, and and I came across this easy Morning Glory Muffin recipe.
Now, my mom used to make morning glory muffins when I was a kid, but man, I do not ever remember them being this good. (Sorry Mom!)
Maybe she made them differently. Maybe I was just to young to appreciate them. I’m not sure, but these particular muffins are absolutely divine.
They’re moist and tender, and they totally fill the hunger void because they’re crammed with so many yummy goodies.
And the great thing about them is you can swap out many of those add-ins for whatever you have on hand.
Short on baking supplies? Try our Banana-Mayonnaise Muffins! No oil, egg or butter required!
For example, the original recipe called for raisins and walnuts, but I used dried cranberries and pecans instead. Feel free to make them exactly to your liking with any of the suggestions below:
- you could substitute zucchini for the apple
- use any nut: pistachios, almonds, walnut or filberts
- add seeds – pepita, poppy or sunflower seeds would be great
- omit the coconut
- replace some of the oil for an equal amount of yogurt, mashed banana, applesauce or mayo
- or replace some of the sugar with maple syrup or honey
Whatever goes, my friends!
Oh, and here’s a little trivia about the name of these muffins before you get down to baking.
Why are they called “Morning Glory” Muffins?
I’ve always assumed they’re called morning glory muffins because they’re so glorious to eat in the morning, but I was wrong!
Morning Glory muffins are actually named for the Café where they were first created and served. Chef Pam McKintry, owner of the Nantucket Island “Morning Glory Café” developed the recipe in 1978, and it gained international popularity after being featured in Gourmet Magazine in 1981. It’s been a favourite among bakers and muffin-lovers ever since.
Easy Morning Glory Muffins
Makes 15 large muffins. Exact measurements in recipe card below.
- 2 large carrots, grated
- 1 apple, peeled, cored and grated
- dried cranberries or raisins
- chopped pecans (or any nut)
- shredded coconut (any kind)
- 3 eggs
- mild flavoured oil (i.e. veg, olive, canola etc.)
- white sugar
- baking powder
- baking soda
How to make ’em:
STEP 1: Chop your cranberries and nuts coarsely, and set aside. (If you’re using raisins, leave them whole.)
STEP 2: Next, grate the carrots and apple, and set those aside. Note: Do peel and core your apple first, but don’t worry about peeling the carrots. As long as they’re well-scrubbed, you’re good to go.
STEP 3: In a medium sized bowl, whisk together the oil, vanilla and beaten eggs.
STEP 4: Stir in the carrots, apple, coconut, cranberries and nuts.
STEP 5: In another large bowl, combine the flour, salt, baking soda, baking powder, sugar and cinnamon.
STEP 6: Add the wet ingredients to the dry, and mix until barely moistened.
STEP 7: Grease a muffin tin or prepare with paper cupcake liners.
STEP 8: Fill muffin tin to the top for 15 large muffins, or fill 3/4 full for more (but smaller) muffins.
STEP 9: Bake at 350ºF to 30-35 minutes, or until they pass the toothpick test. (I take mine out at the 30 minute mark).
How easy was that?
Oh my gosh. I wish you could smell them!
Guys, I’m not kidding. You have to make these muffins. They’re so easy to make with whatever you have in the cupboards, and they’re so, so delicious!
I’m pretty sure, once you try them, they’re going to be a new go-to at your house too!
Easy Morning Glory Muffins
- 2 cups grated carrots
- 1/2 cup dried cranberries, coursely chopped (or raisins, unchopped)
- 1/2 cup pecans (or any nut, coursely chopped)
- 1/2 cup shredded coconut (any kind)
- 1 apple, peeled and grated
- 3 eggs, beaten
- 1 cup oil (any mild salad oil i.e. veg, olive, canola etc.)
- 2 tsp vanilla
- 2 cups flour
- 1¼ cups white sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- In a medium-sized bowl, whisk together oil, vanilla and eggs.
- Stir in carrots, apple, coconut, raisins and nuts.
- In a separate large bowl, whisk together flour, salt, baking soda, baking powder, sugar and cinnamon.
- Add wet ingredients to dry.
- Mix until barely moistened (do not over-mix or muffins will be tough).
- Divide evenly into muffin pan (fill wells to top for 15 large muffins). Fill 3/4 full for more (but smaller) muffins.
- Bake at 350ºF for 30 minutes in a greased or lined muffin tin.
You’ll want to try these too!
- Orange Oatmeal Raisin Muffins
- Easy Blueberry Oatmeal Muffins
- Buttermilk Rhubarb Muffins with Cinnamon Sugar Topping
- Pumpkin Chocolate Chip Muffins
- Banana Mayonnaise Muffins
Jackie is a mom, wife, home daycare provider, and the creative spirit behind Happy Hooligans. She specializes in kids’ crafts and activities, easy recipes, and parenting. She began blogging in 2011, and today, Happy Hooligans inspires more than 2 million parents, caregivers and Early Years Professionals all over the globe.