You know those days? The ones where the alarm clock feels like a personal attack, and the thought of actually *making* breakfast feels like climbing Mount Everest? Yeah, I have those too. More often than I’d like to admit, actually. But when those mornings hit, there’s one thing that instantly turns my frown upside down and makes everything feel a little bit brighter: my absolute favorite Morning glory muffins are a must have.. Seriously, these aren’t just muffins; they’re little pockets of pure joy. They’re packed with goodness – crunchy nuts, sweet carrots and apples, a hint of spice – and they smell absolutely divine while they’re baking. It’s like a warm hug for your senses, and the best part? They’re surprisingly simple to whip up, even on those chaotic mornings. Forget complicated pastries that take hours; these morning glory muffins are my secret weapon for a delicious and nourishing start to the day, and they’ve become a staple in my kitchen for good reason.

What is Morning Glory Muffins?

So, what exactly *are* these magical morning glory muffins? Think of them as the ultimate healthy-ish treat that’s perfect for breakfast, a snack, or honestly, any time you need a little pick-me-up. The name itself just sounds cheerful, doesn’t it? It conjures up images of bright sunshine and a fantastic start to the day. Essentially, they’re a delightful spin on a classic muffin, but with a whole lot more personality and goodness packed inside. They’re named “morning glory” because they are just that: glorious for your morning! They’re bursting with wholesome ingredients like shredded carrots and apples, giving them a natural sweetness and a beautiful texture. You’ll also find some crunch from nuts and a warming kick from spices like cinnamon and nutmeg. It’s this combination that makes them so satisfying and, well, glorious!

Why you’ll love this recipe?

What are some of the best morning glory muffins?flavor is just out of this world. It’s not overly sweet, but it has this wonderful depth from the spices and the natural sugars in the fruit and vegetables. Every bite is a little adventure – you get the tender crumb, the slight chew from the carrots, the juicy bursts from the apple, and that satisfying crunch from the walnuts. It’s a symphony of textures and tastes that just works so beautifully together. Then there’s the simplicity. I know baking can sometimes feel daunting, but trust me on this one, these muffins are incredibly forgiving and straightforward. You pretty much just mix the dry ingredients, mix the wet ingredients, combine them, and bake. No fancy techniques required! I’ve made these with my kids scrambling around my feet, and they still turn out perfectly. They’re also surprisingly cost-efficient. The ingredients are mostly pantry staples or common produce you likely already have. You don’t need any exotic or expensive items to make a batch of these, which is a huge win in my book. And talk about versatility! While they’re divine as is, you can totally customize them. Add raisins, swap walnuts for pecans, or even throw in some shredded zucchini for extra moisture (though I’ll get to that later!). They’re perfect for packing in a lunchbox, grabbing on your way out the door, or just enjoying with a cup of coffee on a lazy Sunday morning. What I love most about this recipe is that it feels indulgent without being unhealthy. It’s that perfect balance that makes it a keeper. Honestly, I think they’re even better than some of the more elaborate brunch pastries I’ve tried!

How to Make Morning Glory Muffins

Quick Overview

Making these morning glory muffins is wonderfully uncomplicated. You’ll whisk together your dry ingredients, then combine your wet ingredients in a separate bowl. Gently fold the wet into the dry, being careful not to overmix, and then stir in your shredded carrots, apples, and nuts. Spoon the batter into your muffin tin, bake until golden and a toothpick comes out clean, and that’s pretty much it! The key to their amazing texture is the careful balance of ingredients and a light hand when mixing. It’s a fuss-free process that delivers sensational results every time.

Ingredients

For the Main Batter:

• 3 cups all-purpose flour (I sometimes use half whole wheat for a heartier muffin)
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves (optional, but I love the warmth it adds)
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar (you can reduce this slightly if you prefer, especially if your apples are very sweet)
• 3/4 cup vegetable oil (or a neutral-flavored oil like canola or grapeseed)
• 3 large eggs
• 1 teaspoon vanilla extract

For the Filling:

• 2 cups finely shredded carrots (about 2-3 medium carrots, peeled)
• 1 cup finely diced or shredded apple (any variety works, like Honeycrisp or Fuji; no need to peel unless you prefer)
• 1 cup chopped walnuts or pecans (toast them lightly for extra flavor if you have time!)

For the Glaze (Optional, but highly recommended!):

• 1 cup powdered sugar
• 2-3 tablespoons milk or cream (start with 2 and add more if needed for consistency)
• 1/2 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheating to 350°F (175°C). You’ll need a standard 12-cup muffin tin. I like to use paper liners, but you can also grease and flour the cups well if you prefer. If you’re using liners, make sure they’re sturdy ones, as these muffins can be a bit moist and heavy.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves (if using), and salt. Give it a good whisk to make sure everything is evenly distributed. This ensures your leavening agents and spices are perfectly blended throughout the batter, so you don’t end up with pockets of baking soda or spice.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until everything is well combined and smooth. The mixture will look a little glossy.

Step 4: Combine

Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold them together until *just* combined. It’s really important not to overmix here! A few streaks of flour are perfectly fine. Overmixing develops the gluten too much, which can lead to tough muffins.

Step 5: Prepare Filling

Gently fold in the shredded carrots, diced apple, and chopped nuts into the batter. Again, mix until they’re just evenly distributed. Don’t go crazy here; we want to keep that tender crumb.

Step 6: Layer & Swirl

Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds to three-quarters full. Don’t overfill, or they’ll spill over the sides. If you want to get fancy, you can add a sprinkle of cinnamon sugar on top before baking, or even a few extra nuts.

Step 7: Bake

Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The tops should be beautifully golden brown. Ovens can vary, so start checking around the 20-minute mark. If they start to brown too quickly on top, you can loosely tent them with foil.

Step 8: Cool & Glaze

Once baked, let the muffins cool in the tin for about 5-10 minutes before carefully transferring them to a wire rack to cool completely. This is crucial! Trying to glaze warm muffins will just result in a melty mess. For the glaze: whisk together the powdered sugar, 2 tablespoons of milk (or cream), and vanilla extract until smooth. Add more milk, a tiny bit at a time, until you reach your desired drizzling consistency. Once the muffins are completely cool, drizzle the glaze generously over the tops. Let the glaze set for about 15-20 minutes before serving.

Step 9: Slice & Serve

These are best served at room temperature, allowing all those wonderful flavors to meld together. They slice beautifully, and the glaze adds that perfect finishing touch. Enjoy them as is, or with a dollop of cream cheese or Greek yogurt!

What to Serve It With

These morning glory muffins are so wonderfully versatile, they fit into almost any meal or occasion. For a simple breakfast, they’re fantastic all on their own, maybe with a steaming mug of coffee or a glass of fresh orange juice. They’re satisfying enough to keep you going until lunch without feeling heavy. For a more elaborate brunch spread, I love to arrange them on a tiered stand with some fresh fruit salad, maybe some yogurt parfaits, or even a savory quiche. They add that perfect touch of sweetness and color. As a delightful dessert, they’re surprisingly fitting. Imagine serving them warm, perhaps with a scoop of vanilla bean ice cream or a light caramel sauce. The spices and fruit make them feel a bit more sophisticated than your average sweet treat. And for those times you just need a little something to get you through the afternoon slump, they’re perfect for cozy snacks. Pair one with a warm cup of tea or even a glass of milk, and you’ve got a comforting treat that feels both wholesome and indulgent. My family loves them with a smear of butter, and my dad always says they remind him of the muffins his mom used to make, which just warms my heart.

Top Tips for Perfecting Your Morning Glory Muffins

I’ve made these morning glory muffins more times than I can count, and along the way, I’ve picked up a few tricks that I think make all the difference. First, when it comes to the zucchini prep, I really stress grating them finely and squeezing out as much excess moisture as you can. I usually use the small holes on my box grater and then wrap the shredded zucchini in a clean kitchen towel or cheesecloth and wring it out like a sponge. This ensures your muffins aren’t too wet and have a better texture. For the mixing advice, I can’t stress enough the importance of not overmixing. Seriously, stop mixing as soon as you don’t see big streaks of dry flour. A few little lumps are totally fine and actually desirable! This is the key to a tender muffin. When it comes to swirl customization, while these are technically muffins and not a swirled loaf, some people like to add a cinnamon-sugar filling. If you do, gently swirl it in with a knife *before* baking to create those beautiful ribbons of spiced sweetness. For ingredient swaps, if you don’t have walnuts, pecans are a fantastic substitute, and toasting them first really brings out their nutty flavor. You could also try adding a cup of raisins or dried cranberries for little bursts of chewy sweetness. For baking tips, always use the middle rack of your oven for even heat distribution. And remember that oven temperatures can vary wildly! I always keep an oven thermometer handy to ensure I’m baking at the correct temperature. Don’t be afraid to experiment with the glaze variations. If you want a thicker glaze, use less liquid. For a thinner one, add a touch more. You can also add a pinch of orange zest for a citrusy kick, or a tiny splash of maple syrup for a different kind of sweetness.

Storing and Reheating Tips

These morning glory muffins are pretty hardy and stay fresh for a good while, which is another reason I love them. If you’re planning to eat them within a day or two, storing them in an airtight container at room temperature is perfectly fine. They’ll retain their lovely texture and moisture for about 2-3 days. If you think you might not get through them that quickly, or if your kitchen is particularly warm, storing them in the refrigerator is your best bet. Pop them into an airtight container or wrap them well in plastic wrap. They’ll stay fresh in the fridge for up to a week, and I find the flavors actually meld together even more nicely after a day or two. When you’re ready to enjoy a chilled muffin, you can either let it come to room temperature on its own, or give it a quick zap in the microwave for about 10-15 seconds to warm it up – just enough to take the chill off. For longer storage, these muffins are fantastic for freezer instructions. Wrap each muffin individually in plastic wrap, then place them all in a freezer-safe bag or container. They can stay frozen for up to 2-3 months. To thaw, simply remove them from the freezer and let them sit at room temperature for a couple of hours, or gently reheat them in the microwave. I usually wait to add the glaze timing advice until after they’ve been thawed or are ready to be eaten, especially if freezing. If you freeze them with the glaze on, it can sometimes become a bit sticky or uneven when thawed. So, my preference is to glaze them *after* they’ve been brought back to room temperature or slightly warmed.

Frequently Asked Questions

Final Thoughts

So there you have it – my go-to recipe for morning glory muffins! I truly hope you give these a try. They’re more than just a baked good; they’re a little burst of sunshine and comfort that can make any morning feel a bit more special. The combination of wholesome ingredients, warm spices, and that irresistible texture just makes them a winner every single time. They’re proof that delicious and satisfying treats don’t need to be complicated. If you loved this recipe, you might also enjoy my spiced apple bread or my classic blueberry scones – they have that same cozy, homemade feel. I can’t wait to hear how your morning glory muffins turn out! Please feel free to share your own twists or any questions you might have in the comments below. Happy baking, and may your mornings be ever so glorious!

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morning glory muffins

Delicious and wholesome Morning Glory Muffins featuring whole-wheat flour, shredded carrots, apples, raisins, coconut, and walnuts for a nutritious breakfast or snack.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 0.5 cup raisins soaked in hot water for 10-15 minutes
• 2 cups whole wheat flour
• 1 cup light brown sugar packed
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 0.5 teaspoon ground ginger
• 0.5 teaspoon kosher salt
• 8 medium carrots peeled, finely grated, excess moisture squeezed out (about 2 cups)
• 1 large Granny Smith apple peeled, cored, grated, excess moisture squeezed out (about 1 cup)
• 0.5 cup shredded sweetened coconut can use unsweetened
• 0.5 cup walnuts roughly chopped
• 3 large eggs room temperature
• 0.33 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 medium orange zested (1 teaspoon) and juiced (1/4 cup)

Instructions

 

Preparation Steps

• Preheat the oven to 375°F. Line a 12-cup muffin tin with muffin liners and set aside.
• Add raisins to a small dish and cover with hot water. Soak for 10-15 minutes while preparing the batter.
• In a large bowl, whisk together whole wheat flour, light brown sugar, baking soda, cinnamon, ginger, and kosher salt.
• Add grated carrots, grated apple, shredded coconut, and chopped walnuts. Stir to combine.
• In a separate bowl, whisk eggs, vegetable oil, vanilla extract, orange juice, and orange zest until blended.
• Add the wet mixture to the dry ingredients and stir until just combined.
• Drain the soaked raisins and gently fold them into the batter.
• Fill each muffin cup with a heaping 1/3 cup of batter, filling liners to the top.
• Bake muffins for 22-25 minutes or until a toothpick inserted comes out mostly clean.
• Remove muffins from oven and cool to room temperature before serving.

Notes

These muffins store well and can be individually wrapped and frozen for up to a few months. They stay moist and delicious when defrosted.