Hearty and nourishing, these Morning Glory Muffins are a delicious way to start your day!
Their baked goods were prepared by the owner’s wife, Lynn. She was a fantastic baker.
My mother was never big on sweets, but she loved anything Lynn baked because everything was so irresistible. Her cookies, muffins, cakes, tarts. Totally drool-worthy!
Today, I’m serving up one of my mom’s favorites from the market, courtesy of Lynn’s special recipe. These glorious Morning Glory Muffins.
Lynn knew how much Mom enjoyed them, so she gave her the recipe years back. And even though Mom was really never a baker when I was growing up, this is one recipe she did attempt.
A delicious combination of shredded carrots and apple, pineapple, coconut, golden raisins, and two kinds of nuts, pecans and walnuts, these have just the right amount of sweetness. They’re nourishing and hearty and a fabulous way to start your day. Enjoy!
A Few Cook’s Notes for Morning Glory Muffins Recipe:
Lynn’s recipe calls for a combination of pecans and walnuts, but if you prefer you can just use all pecans or all walnuts.
You can use any type of apple that you like. I used a Gala apple.
Morning Glory MuffinsPrint Recipe Pin Recipe
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 Tbsp. ground cinnamon
- 2 tsp. baking soda
- 1/2 tsp. salt
- 2 cups freshly grated carrots
- 1 apple, peeled, cored and grated
- 1/2 cup shredded sweetened coconut
- 1/2 cup golden raisins
- 1/2 cup pecans, chopped
- 1/2 cup walnuts, chopped
- 1 8-oz. can pineapple, drained
- 3 large eggs
- 1 cup vegetable oil
- 1 1/2 tsp. vanilla extract
- Heat oven to 425 degrees. Line 18 muffin cups with paper liners or spray with nonstick cooking spray. Set aside.
- In a large bowl, whisk together flour, sugar, cinnamon, baking soda and salt. Stir in the carrots, apple, coconut, raisins, nuts and pineapple.
- In a medium bowl, whisk together the eggs, vegetable oil and vanilla extract.
- Add the wet mixture into the dry mixture until just combined. Evenly spoon the mixture into the prepared muffin cups. (I use a standard size ice cream scoop)
- Bake at 425 degrees for 5 minutes, then lower the oven temperature to 350 and continue baking for 14 minutes or until tester inserted in center of muffin comes out clean. Cool muffins in pan on wire rack. Store in airtight container when totally cooled. Muffins will keep in airtight container at room temperature for 2-3 days, then transfer to refrigerator.
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