Morning Glory Muffins are a delightful, nutritious, and flavorful treat originating from Nantucket Island. These muffins are packed with a mix of fruits, vegetables, and spices, making them the perfect on-the-go breakfast or snack. Whether you’re preparing them for a busy morning or an afternoon pick-me-up, this authentic recipe will leave you wanting more!

Why You’ll Love This Recipe

These Morning Glory Muffins are everything you could want in a baked good. Not only are they incredibly delicious, but they are also healthy and convenient for a busy lifestyle. The unique blend of fruits and vegetables, combined with the sweetness of brown sugar and the warmth of spices, makes for a flavor-packed muffin that’s moist and tender. Plus, they’re easy to make and perfect for meal prep or quick snacks throughout the week.

Ingredients

• 2 cups (250 g) all-purpose flour

• 1 cup (200 g) packed light brown sugar

• 2 teaspoons baking soda

• 2 teaspoons ground cinnamon

• ½ teaspoon ground ginger (optional)

• ½ teaspoon salt

• 2 cups (260 g) shredded carrots (about 4 large carrots)

• 1 cup (140 g) grated Granny Smith apple with peel (about 1 large apple)

• ½ cup sweetened shredded coconut (unsweetened also works)

• 3 large eggs, room temperature

• ⅔ cup (160 ml) vegetable oil

• 1 cup (8 oz can) crushed pineapple, drained

• 1 teaspoon pure vanilla extract

• 1 teaspoon orange zest (optional)

• ½ cup (64 g) unsalted chopped walnuts (optional)

• ½ cup (80 g) raisins

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.

2. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt.

3. Stir in the shredded carrots, grated apple, and coconut, and set aside.

4. In a separate bowl, mix the brown sugar, eggs, vegetable oil, pineapple, vanilla extract, and orange zest (if using) until well combined.

5. Add the dry ingredients to the wet ingredients and mix just until combined. Stir in the walnuts and raisins.

6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle a little sugar on top of each muffin.

7. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with just a few crumbs.

8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 14 to 16 muffins

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Variations

• Spices: While the recipe calls for cinnamon and ginger, you can add extra flavor by incorporating 1/2 teaspoon nutmeg or 1/4 teaspoon ground cloves.

• Substitute ingredients: Try using mashed bananas or chopped mango instead of pineapple. You can also swap out shredded zucchini for apple, and use different nuts or dried fruits like pecans, almonds, or cranberries.

• Healthier options: For a healthier muffin, use applesauce or melted coconut oil in place of vegetable oil, and reduce the brown sugar to 1/2 cup. You can also use whole wheat flour or gluten-free flour to meet dietary needs.

Storage/Reheating

• Storage: Store the muffins in an airtight container at room temperature for up to 3 days.

• Freezing: You can freeze these muffins for up to 2 months. Wrap each muffin in plastic wrap, place them in an airtight container, and thaw them in the refrigerator before bringing them to room temperature.

• Reheating: Reheat the muffins by microwaving for 15-20 seconds or warming them in the oven at 300°F (150°C) for about 5 minutes.

FAQs

1. Can I make these muffins gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend that is a 1:1 replacement.

2. Can I substitute the eggs with a vegan alternative?

Yes, you can substitute eggs with a flaxseed or chia seed mixture (1 tablespoon of ground flaxseed or chia seeds + 3 tablespoons water = 1 egg).

3. What is the best type of apple to use for this recipe?

Granny Smith apples are recommended for their tartness and texture, but other firm apples like Braeburn or Honeycrisp will also work well.

4. Can I use other nuts in the recipe?

Yes, you can use pecans, almonds, or even sunflower seeds as an alternative to walnuts.

5. How do I make these muffins without pineapple?

You can substitute the pineapple with mashed banana or chopped mango for a different flavor profile.

6. Can I freeze these muffins?

Yes, you can freeze them for up to 2 months. Make sure to wrap each muffin individually before placing them in an airtight container.

7. Can I reduce the sugar in this recipe?

Yes, you can reduce the brown sugar to 1/2 cup to lower the sugar content, or try a sugar alternative.

8. How do I know when the muffins are done baking?

Insert a toothpick into the center of a muffin; if it comes out with just a few crumbs (not wet batter), they are done.

9. Can I add chocolate chips to these muffins?

Yes, you can add chocolate chips for a sweeter, more indulgent muffin. Just fold them in along with the nuts and raisins.

10. What can I use if I don’t have a muffin tin?

You can make these muffins in a loaf pan. Bake for 50-60 minutes at 375°F, checking for doneness with a toothpick.

Conclusion

Morning Glory Muffins are a delicious and versatile treat that’s perfect for any time of day. With their combination of fruits, vegetables, nuts, and spices, these muffins are not only flavorful but also packed with nutrients. Whether you enjoy them for breakfast or as a snack, this authentic recipe is sure to become a favorite in your baking repertoire!