If you’re on the lookout for a wholesome, flavorful muffin that bursts with natural sweetness and a delightful texture, then you’ve just found it with this Morning Glory Muffins Recipe. Brimming with fresh carrots, zucchini, warm cinnamon, and the gentle chew of raisins or dried cranberries, these muffins strike a perfect balance between health and indulgence. Whether you’re looking for a cozy breakfast companion or a satisfying snack, this recipe brings a vibrant twist to your muffin game, making homemade treats that taste far better than anything store-bought.
Ingredients You’ll Need
This Morning Glory Muffins Recipe comes together with ingredients that are simple yet packed with purpose. Each element adds a unique layer of flavor, moisture, or texture that transforms plain batter into something remarkably delicious and satisfying.
- All-purpose flour: The foundation of our muffins, providing structure and a tender crumb.
- Whole wheat flour: Adds fiber and a subtle nuttiness, making the muffins hearty.
- Grated carrots: Not just for sweetness, they bring moisture and a lovely orange hue.
- Grated zucchini: Sneaks in extra veggies and moisture for a soft texture.
- Unsweetened applesauce: A natural sweetener and moisture booster that keeps muffins tender.
- Brown sugar: Adds deep caramel notes and richness.
- Honey or maple syrup: Brings gentle sweetness and a touch of natural flavor complexity.
- Vegetable oil: Ensures moistness without heaviness.
- Large eggs: Bind everything together and give the muffins a light rise.
- Baking soda and baking powder: Leavening agents that make sure these muffins rise beautifully.
- Ground cinnamon: Infuses warmth and a cozy spice note.
- Salt: Balances sweetness and elevates all other flavors.
- Chopped walnuts or pecans (optional): Adds crunch and nutty depth.
- Raisins or dried cranberries: Little bursts of tart and chewy sweetness.
How to Make Morning Glory Muffins Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C) and lining a muffin tin with paper liners. This prep step is key for an even bake and easy clean-up, so your muffins come out perfect every time.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, ground cinnamon, and salt. Combining these dry ingredients first ensures every muffin is perfectly spiced and rises evenly.
Step 3: Whisk the Wet Ingredients
In a separate bowl, beat the eggs, brown sugar, honey or maple syrup, vegetable oil, and unsweetened applesauce until smooth and well combined. This mixture not only sweetens the muffins but keeps them moist without being heavy.
Step 4: Combine Wet and Dry
Gently fold the wet ingredients into the dry mixture, making sure not to overmix so your muffins stay light. Then add in the grated carrots and zucchini alongside your choice of nuts and dried fruit, folding just until everything is incorporated.
Step 5: Fill and Bake
Spoon the batter into your muffin tin, filling each liner about two-thirds full to leave room for a nice rise. Bake for 20 to 25 minutes, checking doneness with a toothpick inserted in the center—it should come out clean or with a few moist crumbs.
Step 6: Cool and Enjoy
Once baked, allow your Morning Glory Muffins to cool on a wire rack for at least 10 minutes. This cooling step helps them set perfectly and makes them easier to handle, ready to enjoy fresh or save for later.
How to Serve Morning Glory Muffins Recipe
Garnishes
A light spread of butter or cream cheese complements the sweet and spiced flavors wonderfully. You can also sprinkle a little cinnamon sugar on top right after baking for added crunch and sweetness.
Side Dishes
Pair these muffins with a strong cup of coffee or your favorite herbal tea in the morning. They also make a great accompaniment to fresh fruit or a yogurt parfait for a well-rounded breakfast or snack.
Creative Ways to Present
For a fun twist, cut muffins in half and toast them lightly, then spread with almond butter and drizzle with honey. Or transform them into mini breakfast sandwiches with a slice of cheese and turkey for a savory-sweet balance.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Morning Glory Muffins at room temperature in an airtight container for up to three days. This helps preserve their moist texture and fresh flavor without drying out.
Freezing
These muffins freeze beautifully! Wrap each one individually in plastic wrap and store in a freezer bag for up to three months. Thaw overnight in the fridge or bring to room temperature before enjoying.
Reheating
To warm your muffins, pop them in the microwave for 20-30 seconds or toast them lightly. Reheating brings back their fresh-from-the-oven softness and enhances their naturally sweet aroma.
FAQs
Can I substitute the whole wheat flour for all-purpose flour?
Absolutely! Using all-purpose flour only will make the muffins a bit lighter in texture but less hearty. It’s a good option if you prefer a softer, more traditional muffin.
Are the nuts really necessary in this Morning Glory Muffins Recipe?
The nuts are optional but highly recommended for adding crunch and depth of flavor. If you have a nut allergy or prefer nut-free, just leave them out or swap for seeds like pumpkin or sunflower.
Can I use other dried fruits besides raisins or cranberries?
Definitely! Chopped dried apricots, cherries, or even chopped dates work wonderfully here, providing different levels of sweetness and chewiness to suit your taste.
Is there a way to make these muffins vegan?
Yes! Replace the eggs with flax eggs (1 tablespoon ground flaxseed plus 3 tablespoons water per egg), and substitute the honey with pure maple syrup. Use a plant-based milk if needed for applesauce moisture balance.
How do I know when the muffins are done baking?
The classic test is to insert a toothpick into the center; it should come out clean or with a few moist crumbs clinging. If it’s wet with batter, give them a few more minutes in the oven.
Final Thoughts
I can’t recommend this Morning Glory Muffins Recipe enough for anyone craving a delicious, wholesome muffin that’s bursting with natural flavors and textures. Baking these is a joy, and sharing them even more so. Once you try these muffins, they’ll quickly become a beloved recipe in your kitchen rotation. So grab those fresh carrots and zucchini and dive into creating a batch of morning magic today!
Print
Morning Glory Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully moist and flavorful Morning Glory Muffins packed with grated carrots, zucchini, nuts, and dried fruit. These wholesome muffins combine whole wheat and all-purpose flours with warm cinnamon and natural sweeteners, making them a perfect nutritious breakfast or snack option.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/2 cup brown sugar
- 1/4 cup honey or maple syrup
- 1/4 cup vegetable oil
- 1/2 cup unsweetened applesauce
Add-ins
- 1 cup grated carrots
- 1/2 cup grated zucchini
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or dried cranberries
Instructions
- Preheat oven and prepare muffin pan: Set your oven to 350°F (175°C). Line a muffin tin with paper liners to ensure your muffins don’t stick and are easy to remove.
- Mix dry ingredients: In a large bowl, combine all-purpose flour, whole wheat flour, baking soda, baking powder, ground cinnamon, and salt. Whisk these together thoroughly to ensure even distribution of leavening agents and spices.
- Combine wet ingredients: In a separate bowl, whisk the eggs with brown sugar, honey or maple syrup, vegetable oil, and unsweetened applesauce until the mixture is smooth and homogenous.
- Integrate wet and dry mixtures: Gradually pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the mixtures together until just combined to avoid overmixing which can lead to dense muffins.
- Add vegetables and extras: Fold in the grated carrots and zucchini along with optional chopped walnuts or pecans and raisins or dried cranberries, mixing gently to distribute evenly.
- Fill muffin liners: Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full to allow room for rising.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few crumbs attached.
- Cool: After baking, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely. This prevents sogginess and helps maintain texture.
Notes
- For a nut-free version, simply omit the walnuts or pecans.
- You can substitute honey with maple syrup for a vegan sweetener option.
- Ensure not to overmix the batter to keep muffins tender and light.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Grated zucchini can be replaced with grated apples for a twist in flavor and texture.
