Morning Glory Muffins are a GREAT way to start your day. These delicious muffins are a healthier version of a morning pastry. They are a spiced muffin filled with wholesome fruits, veggies and nuts like; carrot, apple, raisins, pecans, orange and pineapple. They bake up tender and moist and, bonus, they freeze really, really well! If you love Carrot Cake, you will LOVE this Morning Glory Muffin recipe!
These muffins are similar to the reader-loved Grandma’s Carrot Cake, but in muffin form!
Healthy-ish
Are these Morning Glory Muffins healthy? I guess that is subjective!
But, as far as baked goods or morning pastries go I would definitely say, Yes! You can feel a lot less guilty about eating Morning Glory Muffins over a donut or bagel. They are FILLED with fruit, veggies, nuts and spices.
Ingredients
These muffins have a bit of a longer ingredient list, but they all come together to make the most delicious and moist muffin you have ever had!
Crushed Pineapple: Purchase crushed pineapple in 100% juice.
Green Apple: A granny smith apple works perfectly here! Use a fine or medium grater for the apple.
Raisins: If raisins are not your thing you can absolutely sub dried cranberries, blueberries or cherries in their place.
Nuts: Pecans or walnuts (or a mix of the two) work great in this recipe. Just make sure to chop them into smaller pieces.
Carrots: Use a fine or medium grater for the carrots. You can also use grated zucchini in place of the carrot.
Oil: I recommend using vegetable or canola oil. You can use olive oil, but do not use extra virgin olive oil, the flavor will be too strong.
Step by Step Instructions
This is a pretty simple muffin to put together. The majority of the work is gathering the ingredients and grating the carrots and apples:
- Prep
- Stir wet and dry ingredients
- Add carrots and fruit
- Fill muffin cups and bake
Preheat the oven to 350 and prepare a muffin tin with paper liners.
In a large bowl stir together all the dry ingredients.
In a second bowl whisk together the wet ingredients: eggs, oil, vanilla, orange zest and juice.
Pour the wet ingredients into the dry ingredients and lightly mix.
Now grate the carrots and apple.
Add the grated carrots, grated apple, raisins, nuts and drained crushed pineapple to the batter and gently fold in.
Fill each muffin cup about ¾ full. Bake for 25-24 minutes.
Cool for about 5 minutes and then enjoy!
These muffins are excellent for breakfast with a cup of coffee or tea! They also make a great mid-day or afterschool snack.
Storing & Freezing
Store your Morning Glory Muffins at room temp in a sealed container. They will be good for about 5 days. They will become more moist as the days pass.
They also freeze BEAUTIFULLY! Pop them in a freezer safe bag or container and keep frozen for up to 3 months. To thaw just place at room temp for a couple hours.
I made these a month before Christmas and kept them in the freezer. Then when we had Holiday guests I pulled them out the night before and we had delicious muffins for breakfast! Everyone LOVED them! – Susie
Ingredient Variations
This is a very forgiving muffin recipe. Make any of these variations to suit your families taste:
Flour: use an all-purpose flour or whole wheat flour, both work great!
Carrots: grated zucchini makes a great substitution for the carrot, or use a 50/50 mix of the two.
Raisins: if raisins aren’t your jam, sub in other dried fruit like; cranberries, blueberries, cherries or chopped apricots.
Nuts: use walnuts or pecans, or a mix of the two. Pepitas, pistachios, or sunflower seeds will work too!
More Great Breakfast Recipes
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Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Morning Glory Muffin Recipe
Equipment
- Paper Muffin Liners
- box grater
Ingredients
- 2 cups all purpose flour
- 1 ¼ cups brown sugar
- 2 teaspoon baking soda
- 1 tsp kosher salt
- 2 tsp cinnamon
- ½ teaspoon ground ginger
- 3 eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 1 large fresh orange - (you will need 1 teaspoon zest and the juice, which will be approx ¼-1/3 cup)
- 2 cups peeled and grated carrots
- 1 tart apple peeled, cored and grated - Granny Smith works great
- ¾ cup raisins
- ½ cup pecans or walnuts - chopped
- (1) 8 oz can crushed pineapple in juice - drained well
Instructions
- Preheat the oven to 350°, prep a muffin tin with paper muffin cups.
- In a large bowl stir together the dry ingredients: flour, sugar, baking soda, salt, cinnamon and ginger.2 cups all purpose flour, 1 ¼ cups brown sugar, 2 teaspoon baking soda, 1 teaspoon kosher salt, 2 teaspoon cinnamon, ½ teaspoon ground ginger
- In a separate bowl whisk together the wet ingredients: eggs, oil, vanilla, orange zest and orange juice. (you should have ¼-1/3 cup fresh squeezed orange juice)3 eggs, 1 cup vegetable oil, 1 teaspoon vanilla, 1 large fresh orange
- Add the wet mixture to the dry mixture and stir just until it is blended, only about 5-6 stirs. Don't overmix at this point.
- Grate the apple and carrots.
- Add in the grated carrot, apple, raisins, nuts and drained crushed pineapple. Fold everything in, just until combined. Don't overmix.2 cups peeled and grated carrots, 1 tart apple peeled, cored and grated, ¾ cup raisins, ½ cup pecans or walnuts, (1) 8 oz can crushed pineapple in juice
- Scoop the mixture into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 25-27 minutes until they are golden and baked through. Insert a toothpick into the center and if it comes out clean without batter, they are done.
Storing
- Store your muffins at room temp, in a covered container, for up to 5 days.
Freezing
- These muffins freeze really well! Place them in a freezer safe container and keep frozen for up to 3 months.
- To thaw place a room temperature for a couple hours.
Kara says
Absolutely delicious
Ashley says
Just made them today with my toddler. As we were making them, my middle schooler came over and said, oh, you’re making “healthy” muffins. He had one later and said mom, I had one and they were so good! Essentially followed the recipe- we didn’t have any plain walnuts or pecans so instead I used a bit of a cranberry, pecan, pepita mix I had in the pantry. Delicious!
Kathy says
These were so good! I made pretty much as directed except for a few minor changes. I used 1 cup of brown sugar because that was what I had. I also added 1/2 teaspoon of nutmeg and used 3/4 cup of vegetable oil instead of 1 cup. They were great! I got 16 muffins from this recipe. I’m making them again this weekend.
AMueller says
Tasty recipe but too greasy. More cupcake than muffin. Is there any way to reduce the oil by subbing with applesauce? Thanks. 🙂
Susie Weinrich says
I’m sorry you felt the muffins were greasy. I definitely haven’t had that issue. You should be able to sub 1/2 cup applesauce
and 1/2 oil for the total amount of oil. However I have not tested this but it should work just fine.
Laura says
I’ve made this recipe several times. They are Ah-maze-ing! So moist and delicious. I’m wondering if bran can be incorporated into this recipe? If so, how much should be added and does it change the banking time? Thanks in advance!
Susie Weinrich says
That is a great question. I haven’t tested this, but you can try swapping out 1/4 cup of the flour for bran. I think it has enough baking soda so you shouldn’t need to change that. However you may need to add a few minutes to the baking time.
Christina Taylor says
I love the flavor, however, for me they didn’t rise as I expected. They still are yummy
Jennifer says
Looks delicious! I’m wondering about the nutrition info. It seems a little off. The calories from the oil alone is about 150 kcal /muffin.
Susie Weinrich says
I use a calorie calculator that is installed on my website… I re-ran the recipe and it was off!! Thank you so much for catching this. I updated the recipe card.
They are around 209 calories per muffin. The oil runs about 80 calories per muffins since there are 24 muffins to the recipe.
Midwest mom says
These were delicious, moist, and freeze beautifully! So nice to be able to just pull a few out of the freezer the night before needed.
We are cutting back on sugar, so I used Swerve sugar substitute in them, but otherwise made them as written. This recipe is a keeper, thank you!
Ann says
Love these muffins and I have made them three times in the past 4 weeks. Great to freeze and serve to visitors for breakfast. My favorite muffin recipe!!
Gloria Brown says
When I make these, I use chunky applesauce unsweetened instead of oil…they come out wonderful. Great recipe.
Susie Weinrich says
Great sub idea! I will try that next time.
Linda says
Once all the ingredients were grated, chopped, and lined up, an easy recipe to create, delicious, no need for any additions
The muffins were perfect for coffee and conversation on our screened in porch this weekend.
Susie Weinrich says
Coffee and conversation on the porch sounds amazing right now!!!