These wholesome bakery-style Morning Glory Muffins are seriously glorious. They're packed with flavor and nutrition, making them ideal for busy mornings! The muffins are soft and fluffy, and they are full of shredded apples, carrots, pecans, dried cranberries, and shredded coconut.
These muffins are simply incredible! They are baked in tulip liners for extra height, and are perfectly soft and fluffy. The texture is amazing thanks to all of the add-ins.
They're perfect for meal-prep, easy to freeze, and great to grab-and-go on busy mornings! Whether it's with your morning coffee, or an afternoon snack, they are a wholesome treat that hits the spot every time.
They have a great balance of hearty ingredients and comforting flavor that keeps you full and energized all day long. I love these muffins so let's get to baking!
What are Morning Glory Muffins?
Morning glory muffins are hearty fruit and vegetable-filled muffins with the best texture! They typically have shredded apple, carrots, and coconut in them. Then you can add a crunchy nut (like pecans or walnuts) in, and dried raisins or cranberries!
They are known for being moist muffins that work great for healthy grab-and-go breakfasts. They also freeze very well, making them great for meal prep!
Step by step instructions
Here is how to make and bake these Morning Glory Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.
Step 1 - Prep. Line your muffin tin with 12 liners and set aside. I used tulip liners, which result in a taller muffin. If you use regular liners, there will be 16 muffins or more, depending on how much you fill each liner. If you need a recommendation, this is my favourite tin.
Step 2 - Mix dry ingredients. In a bowl, add the flour, oats, baking soda, baking powder, cinnamon, cloves, nutmeg, cornstarch, salt. Stir to combine and set aside.
Step 3 - Whisk wet ingredients. Into a large bowl, add the brown sugar, oil, eggs, orange zest, and sour cream. Whisk together well and combine.
Step 4 - Whisk in add-ins. Add in the shredded carrots and apples and whisk until combined. Then add in the coconut, pecans, and dried cranberries in. Whisk until well combined and evenly distributed.
Step 5 - Add in dry ingredients. Combine the wet and dry ingredients together until a soft muffin batter forms. Do not over-mix!
Step 6 - Scoop and bake. Divide the batter evenly between the liners. If using tulip liners, they should be about halfway full. If using regular liners, they should be all the way full. Add extra add-ins on top if desired.
Step 7 - Bake. The muffins bake for 25-30 minutes in tulip liners, and 21-25 minutes in regular liners. They are ready when a toothpick inserted comes out clean. Allow to cool, and enjoy!
FAQ
How do I store these muffins?
These muffins can be stored in an airtight container on the counter for 3 days, or in the refrigerator for up to 1 week!
Can I freeze these muffins?
Yes! Let them cool completely. Then wrap each muffin in saran wrap to prevent freezer burn. Place all the muffins in a freezer-safe Ziplock bag, and write a date with a Sharpie.
These muffins can be frozen for up to 2 months. When ready to eat, thaw at room temperature.
Can I use dried raisins?
Yes. Dried raisins or cranberries work great! If you don't like either, omit them.
Can I replace the oil with butter?
Yes!
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Morning Glory Muffins
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup rolled oats
- 1 tsp baking soda
- 1 1/2 tsps baking powder
- 2 tsps cornstarch
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- 1 1/2 tsps cinnamon
- 1/2 tsp salt
- 1 cup dark brown sugar
- 3/4 cups oil
- 2/3 cups sour cream room temperature
- 1 tbsp vanilla
- 1 tsp orange zest
- 2 large eggs
- 1 1/2 cups shredded carrots approx 3 medium (1/2 finely shredded and 1/2 coarse)
- 1 cup shredded apples sour preferred, but any kind works. (approx 1 large, shredded coarse)
- 1/2 cup pecans or walnuts chopped
- 1/2 cup unsweetened shredded coconut
- 1/2 cup dried cranberries or dried raisins
Instructions
- Preheat the oven to 375℉/190℃. Line two muffin trays with liners and set aside. Grate half of the carrots on the fine side of the grater, and the other on the coarse side (for optimal texture*). Then grate the apples coarsely. Set both aside.1 1/2 cups shredded carrots, 1 cup shredded apples
- In a bowl, add the flour, oats, baking soda, baking powder, cornstarch, cinnamon, nutmeg, cloves, and salt. Stir to combine and set aside.2 1/4 cups all-purpose flour, 1/2 cup rolled oats, 1/8 tsp cloves, 1 tsp baking soda, 1 1/2 tsps baking powder, 1/8 tsp nutmeg, 1 1/2 tsps cinnamon, 2 tsps cornstarch, 1/2 tsp salt
- In another large bowl, add the brown sugar, oil, eggs, vanilla, orange zest, and sour cream. Whisk until well combined.1 cup dark brown sugar, 3/4 cups oil, 2/3 cups sour cream, 1 tbsp vanilla, 1 tsp orange zest, 2 large eggs
- Add the shredded apples and shredded carrots in. Then mix in the dried cranberries, shredded coconut, and chopped pecans in. Gently whisk until well combined and mixed.1 1/2 cups shredded carrots, 1 cup shredded apples, 1/2 cup pecans or walnuts, 1/2 cup unsweetened shredded coconut, 1/2 cup dried cranberries
- Combine the dry and wet ingredients together gently with a spatula, just until a soft muffin batter forms and no flour streaks appear. Do not over-mix!
- Scoop evenly between the liners. If using tulip liners, fill them about halfway (you will get 12 total). If using regular liners, fill them to the top (you will get 16 total). Add extra add-ins on top if desired.
- Bake the muffins for 25-30 minutes in tulip liners, and 21-25 minutes in regular liners. The muffins are ready when a toothpick inserted comes out clean. Allow to cool, and enjoy!
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