Morning Glory Muffins Recipe
This morning glory muffins recipe is one I rely on when mornings feel busy but I still want something homemade.
These muffins are moist, wholesome, and filled with comforting flavors that make breakfast feel grounding.
Every batch reminds me how simple baking can bring calm and stability to the day.
Equipment
- Large mixing bowls
- Whisk
- Spatula
- Muffin pan
- Paper liners
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup brown sugar packed
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
Wet Ingredients
- 2 eggs room temperature
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
Mix-ins
- 1 cup grated carrots
- 1 cup grated apple
- 1/2 cup chopped walnuts or pecans
- 1/3 cup shredded coconut optional
Instructions
- Preheat the oven: I preheat the oven to 375°F (190°C) and line a muffin pan with paper liners so everything is ready.
- Mix the dry ingredients: In a large bowl, I whisk together the flour, brown sugar, baking soda, cinnamon, and salt until evenly combined.
- Combine the wet ingredients: In another bowl, I whisk the eggs, oil, applesauce, and vanilla until smooth.
- Bring the batter together: I gently fold the wet ingredients into the dry ingredients just until combined.
- Add the mix-ins: I carefully fold in the grated carrots, apple, nuts, and coconut until evenly distributed.
- Fill the muffin pan: I divide the batter evenly between the liners, filling each about three-quarters full.
- Bake the muffins: I bake for 20–24 minutes until the tops are set and a toothpick comes out clean.
- Cool before serving: I let the muffins cool in the pan for a few minutes before transferring them to a rack.