Best Morning Glory Muffins Recipe
No one wants a dry, flavorless morning glory muffin. That’s why I spent 6 months testing and tweaking my muffin recipes to perfection. Now, I’m sharing my moist morning glory muffin recipe, that is packed with flavor and will keep everyone coming back for more. Plus, learn how to make these into beautiful TALL bakery style muffins!
Servings: 12 muffins
Equipment
Ingredients
- ¾ cup (105g) apple peeled, cored and grated, about 1 large apple
- 8 oz (227g) crushed pineapple, drained
- 3 cups (360g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 Tbsp ground cinnamon
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ½ cup (43g) sweetened coconut flakes
- ¾ cup (111g) raisins light or dark
- 2 cups (200g) grated carrots
- ½ cup (57g) coarsely chopped pecans or walnuts
- 3 large eggs
- 1 cup (200g) vegetable oil
- 1 tsp vanilla extract
Instructions
- Grate the apple and measure out ¾ cup. Next, wrap the grated apple in a few paper towels and squeeze out the excess liquid. Discard the juice and set the grated apple aside. Be sure to drain the crushed pineapple as well, discard the juice.
- In a mixing bowl combine the flour, granulated sugar, cinnamon, baking powder, baking soda and salt. Stir with a spoon to combine and set aside.3 cups (360g) all-purpose flour, 1 cup (200g) granulated sugar, 1 Tbsp ground cinnamon, 4 tsp baking powder, 1 tsp baking soda, 1 tsp salt
- In a larger mixing bowl combine shredded coconut, raisins, grated apple, drained crushed pineapple, grated carrots and chopped nuts. Stir with a spoon to combine and set aside.3/4 cup (105g) apple, 8 oz (227g) crushed pineapple, drained, 1/2 cup (43g) sweetened coconut flakes, 3/4 cup (111g) raisins, 2 cups (200g) grated carrots, 1/2 cup (57g) coarsely chopped pecans or walnuts
- In a larger mixing bowl combine the eggs, vegetable oil and vanilla extract. Stir to combine with a fork or spatula for 20 seconds.3 large eggs, 1 cup (200g) vegetable oil, 1 tsp vanilla extract
- Gradually mix in the dry ingredients and the fruit mixture, mixing by hand just until combined. The batter will be very thick!
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
- For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. For this recipe I used tulip muffin liners, you can find them on amazon. Tulip liners naturally produce a taller muffin so you don’t need to do the every other muffin method. If you’re using regular muffin liners, I recommend filling every other muffin well.
- Fill the liners full with batter. Use a butter knife to smooth the tops of the muffins if lumpy. Top the muffins with additional raisins, pecans and shredded coconut.
- Place one pan in the center of the oven and bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 13-17 minutes for regular liners and for 19-21 minutes for tulip liners, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.
Nutrition
Calories: 460kcal | Carbohydrates: 58g | Protein: 6g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 473mg | Potassium: 268mg | Fiber: 4g | Sugar: 24g | Vitamin A: 3654IU | Vitamin C: 4mg | Calcium: 114mg | Iron: 2mg