Print

Morning Glory Muffins: Bursting with Fruit & Nutty Crunch!

Print Recipe

Start your day with these delightful Morning Glory Muffins, packed with a vibrant mix of fruits and nuts. They’re moist, flavorful, and the perfect treat for any time of day!

Ingredients

Scale
  • 2 cups unbleached all-purpose flour
  • 1 cup dark brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup vegetable oil or canola oil
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly grated carrots
  • 1 cup finely shredded apple (Granny Smith or Honeycrisp)
  • 1 cup well-drained crushed pineapple
  • 1 cup plump raisins (golden or regular)
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup chopped pecans or walnuts
  • Optional: 1-2 tablespoons chia seeds or flax seeds
  • Optional: Turbinado sugar for sprinkling on top

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease it thoroughly.
  2. In a large mixing bowl, whisk together the all-purpose flour, dark brown sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
  3. In a separate medium bowl, lightly beat the large eggs. Then, whisk in the vegetable oil and vanilla extract until smooth.
  4. Pour the wet ingredient mixture into the large bowl with the dry ingredients. Gently mix just until the flour streaks mostly disappear.
  5. Fold in the freshly grated carrots, shredded apple, well-drained crushed pineapple, raisins, shredded coconut, and chopped pecans or walnuts until evenly distributed.
  6. Divide the muffin batter evenly among the prepared muffin cups, filling each liner about two-thirds to three-quarters full. Optionally, sprinkle a little turbinado sugar on top.
  7. Place the muffin tin into your preheated oven and bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
  8. Once baked, let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Keywords: Ensure you drain the crushed pineapple really well to avoid excess moisture. For a lighter muffin, you can substitute half of the oil with unsweetened applesauce. Don't overmix the batter to keep the muffins tender.

Find it online: https://mamablueberry.com/morning-glory-muffins-bursting-with-fruit-nutty-crunch/