Morning Glory Muffins

5 stars based on 3 votes

morning-glory-muffins

Morning Glory Muffins are made with a little bit of everything — whole wheat flour, carrots, apples, raisins, walnuts, orange juice, coconut and wheat germ — and, true to their name, they’re a glorious way to start the day. Created decades ago by Chef Pam McKinstry for her Morning Glory Café on Nantucket Island, they’re a throwback to the 1970s “back-to-the-land” movement, when wholesome hippie food was all the rage. (Hint: If you like carrot cake, you’ll love them.)

ingredients

Despite the long list of ingredients, Morning Glory Muffins are easy to make, especially if you use a food processor to shred the carrots and apple. The ingredients are pretty straightforward. I’ll just note that I like to use King Arthur White Whole Wheat Flour for this recipe because it’s lighter and milder tasting than regular whole wheat flour (yet just as nutritious). If you can’t find it, regular whole wheat flour or a combination of whole wheat flour and all-purpose flour will work fine.

Begin by soaking the raisins in hot water. This softens and plumps them up.

soaking-raisins

Next, combine the dry ingredients in a large mixing bowl.

whisking-dry-ingredients

Shred the carrots and apple.

grated-carrots-and-apples

Then combine the dry ingredients with the grated apple and carrots, wheat germ, walnuts and coconut.

add-ins

In a separate bowl, whisk together the eggs, oil, orange juice and vanilla extract.

whisking-eggs-oil-and-juice

Add the liquid ingredients to the mixing bowl.

adding-liquid-to-dry-ingredients

Then stir and mix in the drained raisins.

adding-raisins

Fill the wells of the muffin pan with the batter. They will be very full.

full-muffin-cups

Bake for about 25 minutes, until muffins are nicely domed.

baked

Cool in the pan for a few minutes, then turn the muffins out onto a rack to cool completely.

cooling-on-rack

These muffins keep well for several days and also freeze well. Enjoy!

My starting point for this recipe was the Morning Glory Muffins on the King Arthur Flour website — a fantastic baking resource. I found their version to be a bit bland, so I increased the spices, raisins, walnuts and sugar.

Morning Glory Muffins

Servings: 12 large muffins
Total Time: 45 Minutes

Ingredients

  • 2/3 cup raisins
  • 2 cups King Arthur White Whole Wheat Flour (or Whole Wheat Flour), spooned and leveled
  • 1 cup plus 2 tablespoons light brown sugar, packed
  • 2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 cups peeled and grated carrots (you'll need 4-5 large carrots)
  • 1 large tart apple, such as Granny Smith, peeled, cored and grated
  • 1/2 cup shredded coconut, sweetened or unsweetened
  • 2/3 cup chopped walnuts
  • 1/3 cup wheat germ
  • 3 large eggs
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/4 cup orange juice

Instructions

  1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin.
  2. In a small bowl, cover the raisins with hot water. Set them aside to soak while you assemble the rest of the recipe.
  3. In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ginger and salt.
  4. Stir in the carrots, apple, coconut, walnuts, and wheat germ.
  5. In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened.
  6. Drain the raisins, squeezing out any excess water with your hands, and stir them in.
  7. Divide the batter among the wells of the prepared pan. They will be very full.
  8. Bake the muffins for 25 to 28 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.
  9. Remove the muffins from the oven and let cool in the pan on a rack for about 5 minutes. Turn the muffins out onto the rack to cool completely. Cover and store at room temperature for several days, or freeze for longer storage.

Reviews & Comments

  • 5 stars

    Had never made morning glories before (though they are my favorite muffin), and this recipe gave me just what I was hoping for! Thank you.

    - Chelsea on September 9, 2014 Reply
  • 5 stars

    Amazing! Followed recipe as directed except couldn’t find the bag of Bob’s wheat germ I had just bought, so subbed Bob’s ground flaxseed same amount. I ended up with 12 regular sized muffins and a small batch of mini muffins (I’ve never been good at measuring!). Made them for kids’ school breakfast but half of them were gone yesterday! They not only had them for breakfast but took one for lunch too. Guess I better make another batch :) I may have had one for lunch too…
    Great recipe! Super moist with the apple too! Thank you!

    - Christine on September 2, 2014 Reply
  • 5 stars

    I have a coworker who eats only natural, organic vegetarian food, so she hardly ever eats what my colleagues bring in. However, these muffins received her stamp of approval!

    I like that these muffins aren’t too sweet. The only difficult part of this recipe for me was grating the carrots and apple…I have a food processor on my birthday list so that will make this super easy!

    Thanks for another great recipe Jenn!

    - Sandy on July 4, 2014 Reply
  • I just made these today. They came out very good! I didnt use wheat germ I just used a whole cup of walnuts and processed some smaller. I also added a little nutmeg.

    - Amanda on April 2, 2014 Reply
  • Thank you for this recipe. My family really enjoyed these. I only made minor modifications to the recipe, reducing the sugar and oil slightly. delicious!

    - Ange on March 25, 2014 Reply
  • I made these yesterday and they were delicious! But, while eating one this morning I noticed that there was green in the muffins. It looked like the carrots molded. Did anyone else have this problem? I did store them covered at room temp, but it had been only one day!

    - Beth on February 7, 2014 Reply
  • I made this yesterday exactly like the recipe. Once they cooled I put in fridge, later that evening I grabbed one to eat and notice green stuff on it! Like mold, for a minute I thought it looked like zucchini muffin. It tasted fine but I want to know why the carrots turned green!

    - moliver on January 23, 2014 Reply
  • These muffins are great. The absolutely delicious smell when they are baking made me say, “Hurry up, hurry up get finish.”

    - TNewton on January 23, 2014 Reply
  • Thanks for the delicious recipe!

    I made a few changes based on the ingredients I had in my pantry.
    I used AP Flour instead of Whole Wheat only because I”m all out of WW Flour
    I used chopped pecans instead of walnuts because that’s what I had :)
    I ground some oatmeal in the food processor instead of wheat germ. (apparently I could have replaced with equal volume of crushed nuts, flax seed, all bran, extra flour, etc)
    I used freshly squeezed orange juice because I only had whole oranges
    I used unsweetened coconut
    I used macintosh apple.
    I used canola oil instead of vegetable (might try olive oil or a blend next time)
    To portion I used a #12 Green handle (3 oz) scoop and it portioned 12 muffins.
    I sprayed the pan with nonstick spray
    24 minutes cooked these perfectly with a clean tooth pick and beautiful colour.

    - Scott Millson on January 21, 2014 Reply
  • These had a good flavor, but we’re dry and crumbly. Cannot recommend.

    - Keith Lewis on October 31, 2013 Reply
    • Hi Keith, I’m so sorry your muffins turned out dry and crumbly. I’ve made these muffins many times and they are moist as can be. I’m wondering if you cut back on the sugar or made any substitutions?

      - Jenn on October 31, 2013 Reply
  • These are my favorite muffins of all time. Wonderful. I had to watch my baking time pretty closely so check on these little guys often towards the end of baking.

    - Rachel on October 22, 2013 Reply
  • if you’re interested in the nutritional content of any recipe, there is a website that allows you to input all ingredients, number of servings and then it calculates all the nutritional info. http://nutritiondata.self.com/

    - sally on September 26, 2013 Reply
    • Thank you, Sally!

      - Jenn on September 26, 2013 Reply
  • These are terrific! I omitted the raisins, used one ripe banana in place of the grated apples and carrots, and reduced the brown sugar to only one cup, and they still turned out great. Thanks for the inspiration!

    - Kate on June 22, 2013 Reply
  • I have made these for years. I now use the re ipe on the back of Bobs Red Mill oat bran. IT HAD NO OIL so I added 1/4 cup. Walnuts are the best nuts.

    - pat lewis on June 10, 2013 Reply
  • I substituted the following:

    egg beaters for eggs
    grapeseed oil for vegetable oil
    ground flax seed for wheat germ
    splenda/brown sugar blend for brown sugar
    deleted salt

    The muffins were spectacular!!!

    - Kathryn on June 8, 2013 Reply
  • I just made these this morning – they are delicious. I think next time I will make them in the little mini muffin pans. I’m a Weight Watcher and one muffin is 8 points. Will cut that in haft with the mini muffins.

    - Barbara on June 8, 2013 Reply
  • Hi,
    I was just wondering if you ever provide the nutritional information for recipes. These sound great, but I’m wondering about calories, fiber, fat, etc.
    Thanks!

    - Betsy on June 6, 2013 Reply
    • Hi Betsy, See above comment. Hope that helps!

      - Jenn on June 6, 2013 Reply
  • I should make these for my husband to take to work every morning! I’m glad they freeze well :)

    - Ashley @ Wishes and Dishes on June 6, 2013 Reply
  • Do you know the number of calories and other nutritional content?

    - MHolden on June 6, 2013 Reply
    • This info is from the King Arthur Flour website. It’s not exactly accurate as I altered the ingredients a bit, but it’s pretty close. Serving Size: 1 muffin/Amount Per Serving: Calories: 342; Total Fat: 18g; Cholesterol: 53mg Sodium: 347mg; Total Carbohydrate: 26g; Dietary Fiber: 4g; Sugars: 19g; Protein: 6g.

      - Jenn on June 6, 2013 Reply
  • This looks like a terrific recipe. I am going to make them this weekend. Will let you know how they tirn out.

    - MJ on June 6, 2013 Reply

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