Morning Glory Muffins
Morning Glory Muffins are moist, hearty breakfast muffins made with carrots, apples, nuts, shredded coconut, hints of orange, and warm spices. These classic muffins are naturally sweet, easy to freeze, and perfect for meal prep or grab-and-go breakfasts!
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!
Notes
Coconut: If you're not a fan of coconut, omit it completely or add in another one of your favorites, like chopped pistachios, sunflower seeds, or more raisins.
Dried cranberries: You can use dried cranberries OR dried raisins!
Dark brown sugar: This sugar carries more molasses than light brown, that's why I recommend it. If you don't have dark brown, substitute with light brown. Don't use white sugar.
Tulip liners: Because these muffins have so many add-ins, I recommend using tulip liners for a taller, bakery-style bake! If you don't have tulip liners on hand, use regular liners, and fill them to the top.
Carrots: I prefer grating half of the carrots coarsely, and the other half finely. I find this gives the best texture in these muffins. If you prefer just to grate them coarsely, you may do that as well.
PS: Coarse is the largest side of the grater, and fine is the smaller side.