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morning glory muffins

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

These moist, delectable and easy to make Morning Glory Muffins are loaded with carrots, raisins, walnuts, and coconut. They are always a hit with family and friends. I love to make a double batch and freeze half for on the go breakfasts. Muffins are always a great addition to those hearty weekend breakfasts and busy but fun holiday brunches. These muffins, Cranberry Orange Muffins, Oatmeal Muffins, and Blueberry Muffins are just a few family and fried favorites.

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yield 12 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For morning glory muffins

  • 2 c
    flour
  • 2 tsp
    baking soda
  • 2 tsp
    ground cinnamon
  • 1/2 tsp
    ground ginger
  • 1/8 tsp
    nutmeg
  • 1/4 tsp
    salt
  • 3
    eggs
  • 3/4 c
    vegetable oil
  • 1 tsp
    vanilla extract
  • 3/4 c
    brown sugar
  • 2 c
    shredded carrots
  • 1 c
    peeled and shredded apple
  • 1/2 c
    raisins
  • 1/2 c
    chopped walnuts
  • 1/2 c
    flaked coconut

How To Make morning glory muffins

  • 1
    Preheat oven to 400 degrees. Line a muffin tin with paper liners.
  • 2
    Whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl. In a medium bowl stir together the eggs, oil, vanilla extract, brown sugar, carrots and apple. Stir the wet ingredients into the dry ingredient stirring just until barely incorporated.
  • 3
    Fold in the raisins, walnuts, and coconut. Avoid any over stirring or overmixing so the dough does not get tough.
  • 4
    Spoon the batter into the muffin liners filling them all the way up. Bake for 10 minutes. Then reduce the oven to 350 degrees. Bake an additional 10-12 minutes or until a toothpick inserted in the center comes out clean.
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