Morning Glory Muffins (Print version)
Tender Morning Glory Muffins packed with carrots, apple, raisins, coconut, and walnuts for a hearty make-ahead breakfast.
# Ingredients:
For the dry mix
01 -
2 cups (240 g) whole wheat pastry flour or all-purpose flour
02 -
3/4 cup (160 g) packed light brown sugar
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon baking powder
05 -
1 1/2 teaspoons ground cinnamon
06 -
1/2 teaspoon ground ginger
07 -
1/2 teaspoon fine salt
For the fruit and nuts
08 -
2 cups (200 g) finely shredded carrots
09 -
1 medium apple, grated
10 -
1/2 cup (75 g) raisins
11 -
1/2 cup (40 g) unsweetened shredded coconut
12 -
1/2 cup (55 g) chopped walnuts or pecans, toasted if desired
For the wet mix
13 -
3 large eggs
14 -
2/3 cup (145 g) neutral oil
15 -
1/4 cup (60 ml) orange juice
16 -
2 teaspoons vanilla extract
# Instructions:
01 -
Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners and lightly grease the liners if needed.
02 -
In a large bowl, whisk the flour, brown sugar, baking soda, baking powder, cinnamon, ginger, and salt until evenly combined.
03 -
Add the shredded carrots, grated apple, raisins, coconut, and walnuts to the dry ingredients. Toss until the pieces are lightly coated in flour.
04 -
In a separate bowl, whisk the eggs, oil, orange juice, and vanilla until smooth.
05 -
Pour the wet ingredients into the dry ingredients. Fold with a spatula just until no dry flour remains. The batter will be thick and chunky.
06 -
Divide the batter evenly among the muffin cups. Bake for 22-26 minutes, until the tops spring back and a toothpick inserted in the center comes out with a few moist crumbs.
07 -
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or cool completely before storing.
# Good to know:
01 -
Best texture after the muffins cool for at least 20 minutes.
02 -
Store airtight at room temperature for 2 days or refrigerate up to 5 days.
03 -
Freeze cooled muffins for up to 3 months.