MORNING GLORY MUFFINS

These hearty and simple morning glory muffins taste like spiced apple cake and moist carrot cake… combined… for breakfast!

Happy Easter! Kevin and I went to a little bed and breakfast a couple days ago down in northern Virginia to celebrate our 6-month anniversary. We’d been there 3 years ago and loved it, so it was exciting to be back. They had a little wine tasting shindig at their restaurant which (helloooo, free wine!) turned a great night into an even better night. We enjoyed a lot of great food– including a white chocolate raspberry cheesecake– but one of my favorites was this incredibly moist, flavorful morning glory muffin. It was packed with apple, carrot, brown sugar, pecans, and raisins. I realize compared to WHITE CHOCOLATE CHEESECAKE… it’s a raisin muffin… but there was just something about all its spice, flavor, and that damn moist texture that made the muffin so memorable.

I’m sharing my little copycat version with ya today. Maybe you still need an Easter Sunday treat? If so, start preheating that oven.

Today’s jam-packed muffins are so simple. They’re a healthier muffin, for sure, but don’t really win first place. There’s a little brown sugar and oil for flavor and texture. To lighten them up, I use a mix of applesauce and oil. This way the muffins keep their moist, rich texture but aren’t weighed down with fat. Sometimes I find that replacing all of the fat in muffin recipes results in a rubbery texture.

Some super power healthy all-stars: whole wheat flour, grated apple and carrots, pecans, and ground flax. These whole wheat muffins get their flavor from apple, carrots, honey, brown sugar, orange zest, cinnamon, and ginger. Sort of like stuffing your face with a piece of carrot cake and spiced apple cake… together… for breakfast. Probably why I love them so much! Two faves. Oh, and if you decide to top them with cream cheese frosting, well we’re soul mates you and I.

In addition, these classic muffins have toasted nuts for texture, raisins because I’m obsessed, and a splash of OJ for even more flavor. As you can see (read!), there is SO much much satisfying, wholesome goodness packed into this muffin batter.

Why You’ll Love This Recipe

These muffins are a delightful fusion of flavors reminiscent of your favorite desserts, but in a wholesome breakfast form. They are moist, flavorful, and packed with nutritious ingredients, making them a wonderful way to start your day.

Kitchen Equipment You’ll Need

• Muffin pan
• Nonstick spray or cupcake liners
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Spatula
• Grater
• Measuring cups and spoons
• Wire rack for cooling

Ingredients:

• 2 cups (260g) whole wheat flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/3 cup (35g) ground flax (optional)
• 1/2 cup (64g) unsalted chopped pecans
• 3 large eggs
• 1/2 cup (100g) packed light or dark brown sugar
• 1/4 cup (85g) honey
• 1/3 cup (80ml) vegetable, canola oil, or melted coconut oil
• 1/3 cup (60g) smooth applesauce
• 1 teaspoon orange zest
• 1/4 cup (60ml) orange juice or pineapple juice (I prefer orange)
• 1 teaspoon vanilla extract
• 1/2 cup (75g) raisins, soaked in warm water for 10 minutes
• 2 cups (260g) shredded carrots (about 4 large)
• 1 cup (140g) shredded/grated apple (about 1 apple)

Directions:

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. This recipe makes 16 muffins, so prepare a second muffin pan in the same manner.
2. In a large bowl, whisk the flour, baking soda, cinnamon, ginger, salt, flax, and pecans together until combined. Set aside. In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the raisins, carrots, and apple. Fold everything together gently just until combined and no flour pockets remain.
3. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-24 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat.
4. Make ahead tip: Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.

Tips for Success

• Measure your flour correctly to avoid dense muffins.
• Don’t overmix the batter to keep the muffins light and tender.
• Soak the raisins for extra plumpness and moisture.

Additional Tips or Variations

Feel free to experiment with different add-ins like coconut, shredded zucchini, crushed pineapple, or sunflower seeds. Just be careful not to overcrowd the batter with too many extras.

Nutritional Highlights (Per Serving)

Each muffin is packed with fiber from the whole wheat flour, apples, and carrots. The pecans and flax provide healthy fats, while the honey and orange juice offer natural sweetness.

Frequently Asked Questions (FAQ)

• Can I use all-purpose flour instead of whole wheat? Yes, you can substitute all-purpose flour, but the muffins will lose some of their wholesome flavor and nutritional benefits.
• What can I use instead of pecans? You can use walnuts or omit the nuts entirely if you have allergies.
• How do I store these muffins? Keep them in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.

Conclusion

These morning glory muffins are a delightful and nutritious way to start your day. Packed with wholesome ingredients and bursting with flavor, they are sure to become a family favorite. Give them a try and let me know how they turn out for you! Feel free to share your variations and experiences in the comments below. Enjoy!