There is nothing like the smell of fresh Morning Glory Muffins baking in the oven. It is a scent that makes your whole house feel warm and inviting. These muffins are the perfect way to celebrate a fresh spring morning. They are light, bright, and full of wonderful textures. You will love how they make your morning feel special and organized.
I love making these for my family on a quiet Sunday. They are the ultimate grab-and-go breakfast for the busy week ahead. You get the sweetness of apples and the crunch of walnuts in every bite. It is a recipe that delivers a satisfying start to your day. Your kitchen will feel like a cozy bakery in no time. Let’s get baking together!
Why You’ll Love This Recipe
These muffins are a total winner for busy families. They are packed with fresh fruits and vegetables that everyone will enjoy. You get carrots, apples, and raisins in every single bite. It is a great way to sneak in some extra nutrients. My kids always reach for these muffins first. They stay moist and tender for days after you bake them.
This recipe is also very budget-friendly and uses simple pantry staples. You likely have most of these ingredients in your kitchen right now. It is perfect for a healthy meal prep session on the weekend. You can feel good about serving these to your loved ones. They are hearty enough to keep you full until lunch. You will love the hint of cinnamon in every mouthful.
Simple Cooking Method
The process is incredibly simple and beginner-friendly for any home cook. You just whisk the dry ingredients and then stir in the wet ones. You do not even need a heavy stand mixer for these easy breakfast treats. Everything comes together in just two bowls. It is a low-stress recipe that yields high-quality results every time. Even if you are new to baking, you can do this.
Ingredients You’ll Need
This recipe uses fresh seasonal produce at its absolute best. Most of these items are simple pantry staples you already have.
- 2 cups all-purpose flour
- 1.25 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon salt
- 2 cups grated carrots
- 1 large tart apple, peeled and grated
- 0.5 cup raisins
- 0.5 cup chopped walnuts
- 0.5 cup sweetened shredded coconut
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- Add the grated carrots, grated apple, raisins, walnuts, and coconut to the dry ingredients and toss to coat.
- In a separate medium bowl, whisk the eggs with the vegetable oil and vanilla extract until well combined.
- Pour the wet ingredients into the dry mixture and stir with a spatula until just incorporated; do not overmix.
- Divide the batter evenly among the 12 muffin cups, filling them nearly to the top.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Best Ways to Enjoy It
Serve these muffins warm with a little smear of salted butter. They also pair beautifully with a creamy cup of coffee or cold milk. For a special brunch, serve them alongside some fresh seasonal fruit. Pack them into containers for easy weekday lunches for the kids. Set the table and enjoy a slow morning with your family. These are impressive enough for guests but simple enough for every day.
Storage & Reheating
Keep these muffins in an airtight container at room temperature. They will stay fresh and delicious for up to three days. For longer storage, keep them in the fridge for one week. These are also perfect for the freezer for long-term planning. Just wrap them individually in plastic wrap for quick snacks. Reheat in a 350°F oven for five minutes to restore that fresh-baked texture.
Tips for Best Results
- Don’t skip the step of tossing the fruit in the flour mixture.
- Grate your carrots and apples finely for the most tender bite.
- Avoid overmixing the batter or the muffins will become too tough.
- Use a large tart apple like Granny Smith for the best flavor.
- Toast the walnuts for five minutes before adding them for extra crunch.
- Fill the muffin liners almost to the top for big, beautiful tops.
- Add a handful of fresh summer berries if you want a twist.
- Double the batch for a large holiday gathering or potluck.
Ways to Switch It Up
- Swap the walnuts for pecans for a slightly sweeter nut flavor.
- Use melted coconut oil instead of vegetable oil for a tropical hint.
- Replace the raisins with dried cranberries for a tart seasonal change.
- Try using whole wheat flour for a heartier and denser muffin.
- In summer, swap half the carrots for grated zucchini for variety.
Common Questions
Can I make these muffins ahead of time?
Yes, you can definitely make these the night before. They actually taste even better the next day as the flavors meld. Just store them in a sealed container once they are cool.
What is the best way to grate the carrots?
I recommend using the fine side of a standard box grater. This ensures the carrots cook through and blend into the batter perfectly. You want them to add moisture without being too chunky.
Will my picky eaters enjoy these?
Most kids love these because they taste like a treat. The cinnamon and sugar mask the taste of the vegetables perfectly. They are essentially a healthy version of carrot cake in muffin form.
I hope these cozy muffins brighten your spring mornings. They are a true family favorite in my home and so easy to make. Give them a try and let every bite warm you up. Happy cooking!
— Lidia
Ingredients
- 2 cups all -purpose flour
- 1.25 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon sal t
- 2 cups grated carrots
- 1 large tart apple, peeled and grated
- 0.5 cup raisin s
- 0.5 cup chopped walnuts
- 0.5 cup sweetened shredded coconut
- 3 large egg s
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- Add the grated carrots, grated apple, raisins, walnuts, and coconut to the dry ingredients and toss to coat.
- In a separate medium bowl, whisk the eggs with the vegetable oil and vanilla extract until well combined.
- Pour the wet ingredients into the dry mixture and stir with a spatula until just incorporated; do not overmix.
- Divide the batter evenly among the 12 muffin cups, filling them nearly to the top.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
