Morning Glory Muffins

Morning glory muffins have been around since the late 1970s, when chef Pam McKinstry created them for her Morning Glory Café on Nantucket. Since then, countless versions have popped up, but the basic idea remains the same: a substantial whole wheat breakfast muffin loaded with all sorts of good things. With carrots, warm spices, and plenty of add-ins, they have a little of the same appeal as carrot cake, only in a hearty breakfast-muffin form.

My morning glory muffin recipe is adapted from King Arthur Baking, but I bump up the spices and add-ins for more flavor. They’re easy to make, freeze well, and are especially handy for breakfast on the go.

What You’ll Need To Make Morning Glory Muffins

• Raisins: These get soaked in hot water before adding them to the batter so they’re plump and juicy.
• White Whole Wheat Flour: Has the nutritional benefits of whole wheat flour (100% whole grain) but a milder flavor and lighter color. Regular whole wheat flour works, too. You can also use half whole wheat and half all-purpose for lighter muffins.
• Brown Sugar, Cinnamon & Ginger: Brown sugar adds sweetness and a hint of molasses flavor, while a generous amount of cinnamon and ginger gives the muffins plenty of warm spice.
• Eggs, Oil, Orange Juice & Vanilla: These make up the wet ingredients. Vegetable oil helps keep the muffins moist, while orange juice adds a subtle brightness. Fresh-squeezed or store-bought orange juice both work well.
• Carrots & Apple: Shredding them allows them to blend right into the batter as they bake, adding moisture, sweetness, and texture. A tart apple such as Granny Smith works especially well against the sweeter ingredients.
• Coconut & Walnuts: Add texture and nutty flavor throughout the muffins. Either sweetened or unsweetened shredded coconut works.
• Wheat Germ: Adds a subtle nutty flavor and contributes to the muffins’ hearty texture.
• Jump to the printable recipe for precise measurements

How To Make Morning Glory Muffins

Prep the raisins, carrots, and apple: Soak the raisins in hot water while you peel and shred the carrots and apple. Drain the raisins well before adding them to the batter.

Mix the dry ingredients: Whisk together the flour, brown sugar, baking soda, cinnamon, ginger, and salt, breaking up any lumps in the brown sugar as you go.

Mix the wet ingredients: In a separate bowl, whisk together the eggs, oil, orange juice, and vanilla until evenly combined.

Combine and add the mix-ins: Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the carrots, apple, coconut, walnuts, wheat germ, and drained raisins. The batter will be very thick and chunky—that’s exactly how it should look.

Fill the muffin cups: Divide the batter among the muffin cups. They’ll be quite full, which is what gives the muffins their nicely domed tops.

Bake: Bake until the muffins are golden and a tester inserted into the center comes out clean. Let them cool briefly in the pan before transferring them to a rack. The muffins keep and freeze well. See the recipe card below for detailed storage and freezing instructions.

Morning Glory Muffins Mix-and-Match Swaps

These muffins are super flexible—here are a few easy substitutions to make them your own:

• Wheat germ: Swap with wheat bran, ground flaxseed, or even finely ground oats.
• Raisins: Use dried cranberries, chopped dried apricots, or just leave them out.
• Walnuts: Try chopped pecans, almonds, or hazelnuts—or omit altogether.

If you love these flavors, try my morning glory baked oatmeal next—it has the same morning glory inspiration in a hearty baked oatmeal.