Description
Morning Glory Muffins showcase Ina Garten’s beloved breakfast treat packed with carrots, apples, coconut, and walnuts. Hearty whole wheat flour and warm spices make these muffins a satisfying start to any day you’ll crave again and again.
Ingredients
Scale
Dry Ingredients:
- 2 ¼ cups all-purpose flour
- 1 ¼ cups sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
Wet Ingredients:
- 1 cup vegetable oil (240 milliliters)
- 3 extra-large eggs
- 2 teaspoons pure vanilla extract
- 1 (8-ounce) can crushed pineapple, drained
- 2 cups grated carrots, unpeeled and grated on a box grater
- 1 Granny Smith apple, unpeeled and grated on a box grater
Mix-ins:
- ½ cup pecans, roughly chopped
- ½ cup sweetened shredded coconut
- ½ cup raisins
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and arrange two oven racks at equal distances. Line two 12-cup muffin pans with paper liners, ensuring even coverage.
- In a large mixing bowl, whisk together whole eggs, vegetable oil, and pure vanilla extract until well blended. Gently fold in crushed pineapple, chopped pecans, shredded coconut, grated carrots, and plump raisins.
- Sift together all-purpose flour, granulated sugar, ground cinnamon, baking soda, and kosher salt in a separate medium bowl. Create a well in the center and pour the wet ingredient mixture into the dry ingredients.
- Stir the batter gently with a wooden spoon or rubber spatula, mixing just until the ingredients are combined. Avoid overmixing to maintain a tender muffin texture.
- Use a standard 2 1/4-inch (5.7 centimeters) ice cream scoop to distribute the batter evenly among the prepared muffin cups, filling each approximately two-thirds full.
- Place the muffin pans in the preheated oven and bake for 30 to 35 minutes. Check for doneness by inserting a clean toothpick into the center of a muffin – it should come out completely clean.
- Remove the muffin pans from the oven and transfer to a wire cooling rack. Allow the muffins to cool in the pan for 10 minutes before transferring them directly onto the rack to cool completely.
- Serve the carrot cake muffins warm or at room temperature for optimal flavor and texture.
Notes
- Get creative with mix-ins like chopped walnuts, shredded coconut, or dried cranberries to customize the muffin’s flavor profile and add delightful texture.
- Moistness matters most when working with vegetable-based batters, so don’t overmix the ingredients to maintain a tender crumb and prevent tough muffins.
- Leftover muffins stay fresh for 3-4 days when stored in an airtight container at room temperature, or freeze them individually wrapped for up to 2 months for longer preservation.
- Room temperature eggs and butter blend more smoothly, creating a more uniform batter that results in softer, more consistent muffins with better rise and texture.
- Spice variations like cinnamon, nutmeg, or ginger can elevate the warmth and depth of these carrot apple muffins, transforming them from simple to spectacular.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 275 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg