Morning Glory Muffins Recipe
This morning glory muffins recipe is one I come back to again and again, especially on busy mornings.
It's wholesome, moist, and packed with comforting flavors that make breakfast feel nourishing without being heavy.
Every batch reminds me how small homemade efforts can completely change the mood of 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
- Prepare the oven: I preheat the oven to 375°F (190°C) and line a muffin pan with paper liners so everything is ready once the batter is mixed.
- Mix the dry ingredients: In a large bowl, I whisk together the flour, brown sugar, baking soda, cinnamon, and salt until evenly combined.
- Whisk the wet ingredients: In another bowl, I whisk the eggs, oil, applesauce, and vanilla until smooth and well blended.
- Combine wet and dry: I gently pour the wet mixture into the dry ingredients and fold just until the batter comes together, being careful not to overmix.
- Fold in the mix-ins: I slowly fold in the grated carrots, apple, nuts, and coconut, making sure they're evenly distributed throughout the batter.
- Fill the muffin pan: I divide the batter evenly between the liners, filling each about three-quarters full.
- Bake the muffins: I bake the morning glory muffins 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, then transfer them to a rack so they stay moist and tender.