Morning Glory Muffins Recipe

Morning Glory Muffins are the perfect healthy breakfast muffins. This morning glory muffin recipe is filled with all kinds of good stuff that will help you start the morning right!

4.53 from 34 votes

Morning Glory Muffins are filled with carrots, raisins, apples, oats, and so much more. They make the perfect breakfast muffins for weekday mornings!

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings: muffins

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
Muffin Tin

Ingredients

For the Topping

½ cup old-fashioned oats 15 grams, divided
2 tablespoons salted butter 28 grams, melted (¼ stick)

For the Muffins

2 cups all-purpose flour 240 grams
1¼ cups granulated sugar 250 grams
2 teaspoons baking soda 12 grams
2 teaspoons ground cinnamon 6 grams
1 teaspoon ground ginger 3 grams
½ teaspoon kosher salt 3 grams
2 cups shredded carrots 180 grams, excess moisture squeezed out (from about 6 carrots)
½ cup golden raisins 85 grams
½ cup chopped honey-roasted pecans 57 grams, Fresh Gourmet recommended
½ cup sweetened flaked coconut 30 grams
½ cup shredded apple 57 grams, core and peel discarded
1 teaspoon orange zest 2 grams
3 large eggs 150 grams
1 cup vegetable oil 200 grams
2 teaspoons pure vanilla extract 8 grams

Instructions

For the Topping

Preheat oven to 350°F. Spray a 12-count muffin tin with nonstick spray and set aside.
Spread the oats on a small baking sheet and bake 8-10 minutes until fragrant and golden. Remove from the oven to cool.
½ cup old-fashioned oats
In a small bowl, combine ¼ cup of the toasted oats with the melted butter. Mix well and set aside.
2 tablespoons salted butter

For the Muffins

In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, ginger, and salt. Set aside.
2 cups all-purpose flour, 1¼ cups granulated sugar, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon kosher salt
In a medium bowl, mix together the shredded carrots, raisins, pecans, coconut, shredded apple, orange zest, and the remaining ¼ cup toasted oats.
2 cups shredded carrots, ½ cup golden raisins, ½ cup chopped honey-roasted pecans, ½ cup sweetened flaked coconut, ½ cup shredded apple, 1 teaspoon orange zest
Add the carrot mixture to the flour mixture and mix to combine.
In a medium bowl, whisk together eggs, oil, and vanilla.
3 large eggs, 1 cup vegetable oil, 2 teaspoons pure vanilla extract
Add the egg mixture to the flour/carrot mixture and combine just until no flour is visible.
Evenly scoop the batter into all 12 muffin tin wells. The cups will be very full, and the muffins may have a “muffin top” when done, but that makes them extra cute.
Top each muffin with the prepared oat/butter topping.
Bake at 350°F for 20 minutes, or until a wooden toothpick inserted in the middle of one of the center muffins comes out clean.
Transfer the muffins to a cooling rack and cool 5 minutes before removing the muffins from the muffin tin and placing directly on the cooling rack. Serve warm or cold. These muffins are terrific either way.

Video

Notes

Storage: Store leftover morning glory muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Nutrition