📝 About This Recipe
Originally created in Nantucket in the late 1970s, the Morning Glory muffin is the ultimate 'everything' breakfast treat, boasting a rich tapestry of textures and wholesome flavors. This recipe balances the earthy sweetness of fresh carrots and tart Granny Smith apples with the tropical flair of toasted coconut and succulent raisins. It is a dense, moist, and deeply satisfying pastry that feels like a celebration of the harvest in every spiced bite.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (spooned and leveled)
- 1 cup Light brown sugar (packed)
- 2 teaspoons Baking soda
- 2 teaspoons Ground cinnamon (high quality Vietnamese cinnamon recommended)
- 1/2 teaspoon Ground ginger
- 1/2 teaspoon Salt (fine sea salt)
Wet Ingredients
- 3 pieces Large eggs (at room temperature)
- 3/4 cup Vegetable oil (or melted coconut oil)
- 2 teaspoons Vanilla extract (pure extract)
- 1/4 cup Orange juice (freshly squeezed)
The Mix-ins
- 2 cups Carrots (grated, about 3 medium carrots)
- 1 piece Granny Smith apple (peeled, cored, and grated)
- 1/2 cup Sweetened shredded coconut (plus extra for topping)
- 1/2 cup Raisins (soaked in hot water for 10 minutes then drained)
- 1/2 cup Chopped walnuts (toasted)
- 2 tablespoons Flax seeds (optional, for added texture)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease generously with butter.
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2
In a large mixing bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ginger, and salt until no clumps of sugar remain.
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3
In a separate medium bowl, lightly beat the eggs. Whisk in the oil, vanilla extract, and orange juice until the mixture is emulsified.
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4
Grate the carrots and the apple using the large holes of a box grater. Squeeze the excess moisture out of the grated apple gently with your hands.
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5
Create a well in the center of the dry ingredients and pour in the wet egg mixture. Stir with a rubber spatula until just combined; do not overmix.
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6
Gently fold in the grated carrots, grated apple, shredded coconut, drained raisins, walnuts, and flax seeds until evenly distributed throughout the batter.
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7
Divide the batter evenly among the 12 muffin cups. They should be quite full, nearly reaching the top of the liners.
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8
Optional: Sprinkle a little extra shredded coconut or a pinch of coarse sugar on top of each muffin for a professional finish.
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9
Place the tin on the middle rack of the oven and bake for 25-30 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
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10
Let the muffins cool in the tin for 5-10 minutes to allow them to set. This prevents them from falling apart when removed.
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11
Transfer the muffins to a wire rack to cool completely. These muffins actually taste even better after sitting for a few hours as the flavors meld.
💡 Chef's Tips
For the moistest texture, always grate your carrots fresh rather than buying pre-shredded ones which are often dry. Soaking your raisins in hot water or orange juice for 10 minutes before adding them ensures they stay plump and juicy during baking. If you prefer a crunchier top, replace the coconut garnish with a sprinkle of toasted sunflower seeds or pepitas. Don't overmix the batter once the wet and dry ingredients meet; stir just until the flour streaks disappear to keep the muffins tender. These muffins freeze beautifully; wrap them individually in plastic wrap and store in a freezer bag for up to 3 months.
🍽️ Serving Suggestions
Serve warm with a generous smear of salted European-style butter. Pair with a sharp cheddar cheese on the side for a delightful sweet and savory breakfast. Enjoy alongside a hot cup of Earl Grey tea or a dark roast coffee. Spread with a dollop of orange marmalade to highlight the citrus notes in the batter. Serve as part of a brunch spread with thick-cut maple glazed bacon.