With shredded carrots, apple, cinnamon, orange zest, walnuts & raisins – these Morning Glory Muffins are packed with flavor and so easy to make.
I find muffins fall into two camps: the mini-cake variety and the heartier, less sweet kind that works for breakfast. I enjoy both, but my preference is for the latter — muffins that are substantial, flavorful, and not just dessert disguised as breakfast.
Morning Glory Muffins are exactly that: full of texture and taste, rustic in appearance, and pleasantly not-too-sweet.
My first encounter with Morning Glory Muffins came when my favorite breakfast spot ran out of cinnamon buns. I went in expecting a sticky, glazed treat but ended up trying a morning glory muffin. One bite and I was hooked. The warm spices, shredded carrots, apple, raisins, and walnuts all come together in a moist, perfectly balanced muffin.
After baking many cake-style muffins, I worked to perfect a morning glory version I could share here.
The ingredient list is longer than for a basic muffin, but each item contributes to the flavor and texture that make these special. Shredded carrots and apple, plus orange juice and zest, provide natural sweetness and moisture. Cinnamon and ginger add warm spice, while raisins and chopped walnuts bring chew and crunch. To keep the crumb tender and moist we use a modest amount of oil and three eggs — the carrots and spices prevent any oily taste and the result is a soft muffin without overly shiny tops.
Despite the many ingredients, the method is straightforward. Whisk the dry ingredients in one bowl and the wet in another, fold them together with the shredded carrot and apple, add raisins and walnuts, then fill the muffin cups. For busy mornings you can shred the carrots and apple and measure the dry ingredients the night before. From start to finish these take under 45 minutes to make.
These muffins deliver flavor in every bite. If you enjoy carrot cake, apple-cinnamon bakes, or simply want an easy, satisfying breakfast muffin, these Morning Glory Muffins are worth making.
Morning Glory Muffins
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Ingredients
- 1/2 cup raisins
- 2 cups whole-wheat flour, spooned & leveled
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 3/4 cup lightly packed brown sugar
- 3 large eggs, room temperature
- 2 teaspoons orange zest
- 2 teaspoons vanilla
- 1/4 cup orange juice, preferably freshly squeezed
- 2 cups shredded carrots, about 4 to 5 carrots
- 1 cup shredded green apple, peeled & cored (about 1 large apple)
- 1/2 cup chopped walnuts
Instructions
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Preheat the oven to 425°F. Line two muffin pans with paper liners. This recipe yields about 14–16 muffins.
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Soak the raisins in warm water for 10 minutes to soften them. Drain and pat dry, then set aside.
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In a large bowl whisk together the whole-wheat flour, cinnamon, ginger, baking soda, baking powder, and salt. In a separate bowl whisk the oil, brown sugar, eggs, orange zest, vanilla, and orange juice until smooth and the sugar is mostly dissolved. Fold in the shredded carrots and apple.
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Add the dry mixture to the wet ingredients in two additions, folding gently with a wooden spoon or rubber spatula. When almost combined, fold in the drained raisins and chopped walnuts. Take care not to overmix.
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Spoon the batter into the prepared muffin cups, filling each to the top.
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Bake at 425°F for 5 minutes, then reduce the oven to 400°F and bake 5 more minutes. Finally lower the oven to 350°F and continue baking for 6–10 minutes more, until a toothpick inserted in the center comes out clean. Do not open the oven while reducing temperatures.
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Remove the muffins from the oven and let them cool in the pans for 5 minutes before transferring to a wire rack to finish cooling.
Nutrition
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