Perfect for breakfast “on the go”, these yummy Morning Glory Muffins are packed full of delicious and healthful ingredients.
I recently enjoyed a muffin at a local bakery that was labeled a “Morning Glory Muffin”. It looked like it had lots of delicious things in it (raisins, coconut, carrots), and of course I had to try it since my name (Glory) was in it.
The bakery muffin was really delicious, and so decided to try my hand at making a whole batch. A quick search on Google yielded several recipes that sounded similar, and then I found a recipe by Earthbound Farms which claimed to be the “Original Morning Glory Muffin Recipe“. As I read the list ingredients it indeed looked to be a perfect match to the bakery muffins. I also found it to be a fun coincidence that the original recipe was created in 1978, the year I was born.
I baked up a batch and they were a perfect match to the bakery muffin…. and perfectly delicious!
Once they were cooled and I had enjoyed one or two (it’s called research people, research!) I pulled out a few new props I had recently picked up at Kohl’s, a pretty blue plate and gorgeous sunflower place mat. I had headed to Kohl’s earlier in the week for a perfectly reasonable purchase of dish towels… and somehow came home with several new photo props, opps! =)
These delicious muffins are certainly more nutritious than a standard bakery muffin, and I’m sure would work well with a few additional healthy adjustments. Feel free to replace some of the all purpose flour with whole wheat flour, and/or reduce the sugar a bit.
Prop notes – Blue plate and Sunflower placemat from Kohl’s.
Disclaimer – I was compensated by Kohl’s by way of a gift card to purchase props for this post. All text, images and opinions are my own.
How to Make Morning Glory Muffins
Morning Glory Muffins
- 1 1/4 sugar
- 2 1/4 cups all purpose flour
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup shredded sweetened coconut
- 3/4 cup raisins
- 1/2 cup coarsely chopped pecans or walnuts
- 3 eggs
- 3/4 cup vegetable or olive oil
- 1 teaspoon vanilla
- 1 large apple peeled and grated
- 1 cup crushed pineapple 8oz, drained
- 2 cups grated carrots
- Preheat oven to 350*F and line two muffin pans with paper liners.
- In a large bowl, whisk together the sugar, flour, cinnamon, baking soda and salt.
- Add the coconut, raisins and nuts, and stir to combine, then set aside.
- In a separate (large) bowl, whisk the eggs well, then add oil and vanilla.
- Add grated apple, pineapple and carrots and stir until well combined.
- Add the bowl of dry ingredients to the wet ingredients and blend until fully incorporated.
- Scoop the batter into one of the prepared muffin tins (using an ice cream scoop works great). Fill liners almost full.
- Bake 22-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Bake second pan of muffins.