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The Ultimate Moist & Hearty Morning Glory Muffins (Classic Recipe with Make-Ahead Tips)

Three moist morning glory muffins on a plate, one is broken open showing shredded carrots and nuts, topped with coconut flakes.
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Bake the best Morning Glory Muffins that stay incredibly moist for days. These hearty breakfast muffins are loaded with carrots, apples, raisins, coconut, and warm spices like cinnamon. This easy recipe is perfect for grab-and-go mornings.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots (about 3 medium carrots)
  • 1 cup peeled and finely chopped apple (about 1 medium apple)
  • 1 cup sweetened shredded coconut
  • 1/2 cup raisins
  • 1/2 cup chopped pecans or walnuts

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix.
  5. Fold in the grated carrots, chopped apple, shredded coconut, raisins, and chopped nuts until evenly distributed throughout the batter.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a healthier version, substitute half the all-purpose flour with more whole wheat flour and replace the granulated sugar with an equal amount of unsweetened applesauce or use maple syrup for natural sweetness.
  • To make these freezer-friendly, cool the muffins completely, place them in a freezer-safe bag or container, and freeze for up to 3 months. Thaw overnight on the counter or reheat briefly in the microwave.
  • For bakery-style tall tops, ensure your oven is fully preheated and fill the muffin cups slightly more than two-thirds full.

Nutrition

Find it online: https://carlacooking.com/morning-glory-muffins-recipe-moist-hearty/