Morning Glory Muffins
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I’ve been making these Morning Glory muffins for years as an easy, fridge-cleanout breakfast that still feels special. They’re dense with carrot, raisins, coconut and walnuts, fragrant with cinnamon and nutmeg, and they hold up well for busy mornings or an impromptu brunch. If you enjoy quick muffin recipes, you might also like my take on air-fryer muffins for a faster, compact bake.
Why you’ll love this dish
These muffins hit a sweet spot: they’re cozy enough for fall, bright enough for a picnic, and hearty enough to double as a grab-and-go breakfast. They’re budget-friendly (most ingredients are pantry staples), kid-approved (the sweetness from raisins and brown sugar is subtle), and forgiving—mix gently and they’ll still turn out tender. Make a batch for a weekday stash or bring them to a potluck and watch them disappear.
“Moist, spiced, and full of texture—this recipe is my new breakfast go-to. The walnuts and coconut give such a satisfying bite.” — a happy tester
Preparing Morning Glory Muffins
Step-by-step overview to set expectations:
- Preheat the oven and get your muffin tin ready.
- Whisk the dry ingredients together (flour, leaveners, salt, spices).
- Whisk the wet ingredients separately (sugars, oil, eggs, vanilla).
- Grate carrots and fold in raisins, walnuts, and coconut.
- Gently combine wet and dry until just mixed; don’t overwork the batter.
- Spoon into lined muffin cups and bake at 350°F (175°C) for about 18–22 minutes.
- Cool briefly in the tin, then transfer to a rack to finish cooling.
Gather these items
What you’ll need (with brief notes and harmless swaps):
- 1 cup all-purpose flour — for structure; substitute 1:1 gluten-free flour if needed.
- 1 teaspoon baking soda — helps rise.
- 1 teaspoon baking powder — adds extra lift.
- 1/2 teaspoon salt — enhances flavor.
- 1 teaspoon ground cinnamon — warming spice.
- 1/2 teaspoon nutmeg — adds depth.
- 1/2 cup brown sugar — rich, caramel-like sweetness.
- 1/2 cup granulated sugar — balances sweetness.
- 1/2 cup vegetable oil — keeps muffins moist; use melted coconut oil or applesauce (use 1/3 cup applesauce + 1/4 cup oil) to reduce fat.
- 2 large eggs — structure and richness; substitute two flax eggs (2 tbsp ground flax + 6 tbsp water) for a vegan version.
- 1 teaspoon vanilla extract — rounds flavors.
- 1 cup grated carrots — finely grated for even moisture.
- 1/2 cup raisins — swap for dried cranberries for a tart note.
- 1/2 cup chopped walnuts — toasted for more flavor; omit for nut allergies.
- 1/2 cup shredded coconut — adds chew; optional if you prefer nut-free.
If you like muffins that feature fruit and veg, these share technique with my apple-cinnamon-zucchini muffins (see that recipe)—grating and light folding keep texture ideal.
How to prepare it
Directions — clear, short steps:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- Prepare the dry mix: In a bowl, whisk together 1 cup flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, and 1/2 tsp nutmeg until evenly combined.
- Mix the wet ingredients: In a larger bowl, whisk 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 tsp vanilla until smooth.
- Add the mix-ins: Stir in 1 cup grated carrots, 1/2 cup raisins, 1/2 cup chopped walnuts, and 1/2 cup shredded coconut into the wet mixture, distributing them evenly.
- Combine mixtures: Pour the dry ingredients into the wet and fold gently with a spatula until just combined. Small streaks of flour are fine—overmixing makes muffins dense.
- Fill muffin cups: Divide the batter among 12 muffin cups, filling each about 3/4 full. Smooth the tops lightly.
- Bake: Bake at 350°F for 18–22 minutes, rotating the pan once if your oven has hot spots. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Cool: Let muffins cool in the tin 5–8 minutes, then transfer to a wire rack to cool completely.
Yield: About 12 standard muffins. For mini muffins, reduce baking time to 10–12 minutes.
Best ways to enjoy it
Serving suggestions to make them shine:
- Warm one and spread a thin layer of cream cheese or butter for a classic pairing.
- Serve alongside plain Greek yogurt and fresh fruit for a balanced breakfast.
- Pack them for school lunches or slice and toast lightly as a quick snack.
- For a sweeter brunch platter, pair with other baked goods like this glazed apple muffin (see apple muffins with glaze) and a pot of coffee.
How to store & freeze
Keeping leftovers fresh and safe:
- Room temperature: Store cooled muffins in an airtight container for up to 2 days. Add a paper towel to absorb extra moisture.
- Refrigerator: Keep in a sealed container up to 5–7 days (cool completely first).
- Freezer: Wrap individual muffins in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or warm in a 325°F oven for 8–10 minutes.
- Reheating: Microwave 15–25 seconds for a quick warm muffin, or use a 325°F oven for 8–10 minutes to refresh texture. Always check that reheated items are steaming hot before serving.
Pro chef tips
Tricks for consistent, delicious results:
- Grate carrots finely — they blend into the batter and keep muffins uniformly moist.
- Toast the walnuts lightly in a dry skillet for 3–4 minutes to enhance nuttiness.
- Measure flour correctly: spoon into the cup and level off; packing flour yields dense muffins.
- Fold, don’t beat: once wet and dry are combined, stop mixing to avoid a tough crumb.
- If your batter seems too thick, stir in a tablespoon of milk; if too thin, add a tablespoon of flour.
- For even tops, fill cups slightly higher and bake on the middle rack.
Creative twists
Flavor swaps and dietary adaptations:
- Apple-pineapple: add 1/2 cup shredded apple and 1/4 cup crushed pineapple (drained) for extra moisture.
- Tropical: swap raisins for chopped dried mango and increase coconut to 3/4 cup.
- Nut-free: replace walnuts with pumpkin seeds or omit altogether.
- Lower sugar: reduce each sugar to 1/3 cup and add a splash more vanilla or a tablespoon of maple syrup.
- Vegan: use flax eggs, replace sugar with coconut sugar, and swap oil for melted coconut oil or applesauce (test texture).
- Streusel top: combine 1/4 cup flour, 2 tbsp brown sugar, and 2 tbsp cold butter to sprinkle on top before baking.
Your questions answered
Common questions with quick, reliable answers:
Q: How long does prep and baking take?
A: Prep is about 10–15 minutes (grating carrots is the longest bit). Baking is 18–22 minutes, so total time ~35 minutes.
Q: Can I make the batter ahead?
A: You can mix the batter and refrigerate it for up to 24 hours; expect slightly denser muffins. Bring to room temperature before baking for even rise.
Q: What if someone is allergic to nuts?
A: Omit walnuts or swap with toasted seeds (pumpkin or sunflower) for crunch. Be cautious of cross-contamination if serving to someone with severe allergies.
Q: Can I freeze the baked muffins or freeze the unbaked batter?
A: Freeze baked muffins up to 3 months (individually wrapped). Unbaked batter is not recommended for freezing—it changes texture, though you can freeze shaped, unbaked muffin portions in a firm tray and bake from frozen with extra time.
Q: How can I make these more healthful?
A: Reduce sugar, use applesauce for half the oil, add extra carrots or grated apple, or use whole-grain baking flour (expect slightly denser muffins).
Conclusion
If you want another well-tested version with clear step photos, the recipe at Morning Glory Muffins – Sally’s Baking Addiction is a great reference. For an “authentic” style and a slightly different mix of add-ins, check Morning Glory Muffins (authentic recipe!). If you’d prefer a lighter, health-focused spin, this version at Healthy Morning Glory Breakfast Muffins | The Natural Nurturer is worth a look.
Enjoy these muffins warm or packed for the week—small routine tweaks make them your signature breakfast.
Morning Glory Muffins
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a bowl, whisk together the dry ingredients until evenly combined.
- In a larger bowl, whisk the wet ingredients until smooth.
- Stir in the grated carrots, raisins, walnuts, and coconut into the wet mixture.
- Pour the dry ingredients into the wet and fold gently until just combined. Small streaks of flour are fine.
- Divide the batter among the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, rotating the pan once if your oven has hot spots.
- Cool muffins in the tin for 5–8 minutes, then transfer to a wire rack to cool completely.
