My Favorite Easy Morning Glory Muffins Recipe

Hey everyone! Chef MEEGA here. If there’s one muffin that feels like sunshine in your hand, it’s the Morning Glory Muffin. I’ve made countless batches over the years, and they’re always a hit. They are packed with good stuff like carrots, apples, raisins, and nuts. They make your kitchen smell amazing!

What I love about these muffins is how hearty and satisfying they are. Perfect for breakfast on the go or a midday snack. This recipe is straightforward, and I’ll walk you through it step-by-step. I’ll also share some tips I’ve picked up along the way to make sure yours turn out perfectly moist and delicious every single time.

Why You’ll Love Making These Muffins

• Super Flavorful: Loaded with fruits, veggies, nuts, and warm spices.
• Wonderfully Moist: Using oil and applesauce helps keep them tender.
• Easy to Make: No fancy techniques needed, just simple mixing.
• Customizable: You can easily swap ingredients based on what you have.
• Great for Breakfast or Snacks: A truly satisfying treat any time of day.

Ingredients You’ll Need

Gather these ingredients before you start. Using fresh ingredients makes a big difference, especially the carrots and apple !

Wet Ingredients:

• 2 large eggs
• 1 cup granulated sugar (or use half brown sugar for more flavor)
• ½ cup vegetable oil (like canola or sunflower oil)
• ½ cup unsweetened applesauce (this adds moisture!)
• 1 teaspoon vanilla extract

Dry Ingredients:

• 2 cups of all-purpose flour
• 2 teaspoons of baking soda (make sure it’s fresh!)
• 2 teaspoons of ground cinnamon
• ½ teaspoon ground ginger (optional, but adds a nice warmth)
• ½ teaspoon salt

The “Good Stuff” (Add-Ins):

• 2 cups grated carrots (I recommend grating them yourself for best texture and moisture – about 2-3 medium carrots)
• 1 large apple, peeled, cored, and finely chopped (Granny Smith or Honeycrisp work well)
• ½ cup raisins (or dried cranberries, chopped dates)
• ½ cup chopped nuts (pecans or walnuts are my favorites)
• ½ cup shredded coconut (sweetened or unsweetened, your choice)
• ¼ cup drained crushed pineapple (optional but adds extra moisture and tropical flavor. Pat it dry!)

Equipment

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula or wooden spoon
• Standard 12-cup muffin tin
• Paper liners or cooking spray
• Measuring cups and spoons
• Grater (for carrots)
• Knife and cutting board (for apple)

Let’s Get Baking: Step-by-Step Instructions

Okay, here’s how we put it all together. Remember, with muffins, gentle mixing is key!

1. Preheat & Prep: First, preheat your oven to 375°F (190°C). Place paper liners in your muffin tin or give it a good spray with cooking oil. I often find liners make cleanup much easier.
2. Mix Wet Ingredients: In your large bowl, whisk together the eggs and sugar until combined. Then, whisk in the oil, applesauce, and vanilla extract until smooth.
3. Combine Dry Ingredients: In the medium bowl, whisk together the flour, baking soda, cinnamon, ginger (if using), and salt. Whisking helps distribute the leavening agent (baking soda) evenly. This prevents pockets of bitterness.
4. Combine Wet and Dry: Pour the dry ingredients into the wet ingredients. Mix just until combined. Here’s a crucial tip I always share: Stop mixing when you still see a few streaks of flour. Overmixing develops the gluten in the flour too much, leading to tough, dense muffins instead of light and tender ones. A common mistake I see is people mixing muffin batter like cake batter – don’t do it!
5. Fold in the Good Stuff: Now, gently fold in the grated carrots, chopped apple, raisins, nuts, coconut, and pineapple (if using) with your spatula. Fold just until everything is evenly distributed. The batter will be quite thick – that’s normal for these muffins.
6. Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups. They should be pretty full, about three-quarters of the way. I like using an ice cream scoop for this; it helps make the muffins uniform in size.
7. Bake: Place the muffin tin in the preheated oven. Bake for 18-22 minutes. You’ll know they’re done when they are golden brown, and a wooden skewer or toothpick inserted into the center of a muffin comes out clean. Baking times can vary slightly depending on your oven, so start checking around the 18-minute mark.
8. Cool Down: Let the muffins cool in the tin for about 5 minutes. This helps them set. Then, carefully transfer them to a wire rack to cool completely. If you leave them in the tin too long, the bottoms can get soggy.

Chef Ava’s Tips for Muffin Success

• Don’t Overmix! I know I said it before, but it’s the most important tip for tender muffins. Mix only until the flour disappears.
• Fresh Carrots are Best: Pre-shredded carrots from the store are often dry. Grating your own adds much more moisture.
• Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a straight edge. Scooping directly from the bag can pack the flour, adding too much and making the muffins dry. This is a common baking mistake I’ve seen many times. [Source: Established Baking Principles]
• Applesauce Power: Applesauce is fantastic here. It replaces some oil, cutting down on fat while keeping things moist.
• Check Baking Soda Freshness: Old baking soda won’t give your muffins a good rise. To test it, put a little in a bowl and add a splash of vinegar. If it fizzes vigorously, it’s good!

Easy Variations

Feel free to play around with the add-ins!

• Different Fruit: Swap raisins for dried cranberries, chopped apricots, or dates.
• Seeds:  Add a couple of tablespoons of pumpkin seeds or sunflower seeds for extra crunch.
• Spices: Add a pinch of nutmeg or cloves along with the cinnamon.
• Whole Wheat: Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber. Note: This might make the muffins slightly denser.

Storing Your Muffins

These muffins are best enjoyed within a day or two.

• Room Temperature: Store completely cooled muffins in an airtight container at room temperature for up to 3 days. I sometimes line the container with a paper towel to absorb extra moisture.
• Freezing: For longer storage, wrap cooled muffins individually in plastic wrap, then place them in a freezer bag. They freeze beautifully for up to 3 months. To reheat, let them thaw at room temperature or gently warm them in the microwave or oven.

Enjoy baking these wonderful Morning Glory Muffins! They are a true favorite in my kitchen, and I hope they become one in yours too. Happy Baking!