📝 About This Recipe
Originally created in 1978 at the Morning Glory Café on Nantucket Island, these muffins are the ultimate 'kitchen sink' breakfast treat. They are incredibly moist, bursting with a colorful medley of grated carrots, tart apples, crunchy pecans, and sweet raisins, all scented with warm cinnamon and ginger. These muffins aren't just a quick bite; they are a wholesome, nutrient-dense celebration of texture and spice that keeps you energized all morning long.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (spooned and leveled)
- 1/2 cup Granulated sugar
- 1/2 cup Light brown sugar (packed)
- 2 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/2 teaspoon Salt
Wet Ingredients
- 3 pieces Large eggs (at room temperature)
- 3/4 cup Vegetable oil (or melted coconut oil)
- 2 teaspoons Pure vanilla extract
- 1/4 cup Orange juice (freshly squeezed)
The Fold-Ins
- 2 cups Carrots (freshly grated)
- 1 large Granny Smith apple (peeled and grated)
- 1/2 cup Sweetened shredded coconut
- 1/2 cup Raisins (soaked in hot water for 5 mins and drained)
- 1/2 cup Pecans or Walnuts (chopped and toasted)
👨🍳 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, sugar, brown sugar, baking soda, cinnamon, ginger, and salt until no lumps remain.
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3
In a separate medium bowl, beat the eggs lightly. Whisk in the oil, vanilla extract, and orange juice until the mixture is smooth and emulsified.
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4
Grate the carrots and the apple using the large holes of a box grater. Squeeze the grated apple slightly over the sink to remove excess moisture before measuring.
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5
Make a well in the center of the dry ingredients and pour in the wet egg mixture.
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6
Using a rubber spatula, gently fold the ingredients together until just combined. Be careful not to overmix; a few streaks of flour are perfectly fine at this stage.
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7
Fold in the grated carrots, grated apple, shredded coconut, soaked raisins, and chopped nuts.
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8
Continue folding until the additions are evenly distributed, but stop as soon as the batter looks uniform.
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9
Divide the batter evenly among the 12 muffin cups. They should be quite full, nearly to the brim, to get those beautiful high muffin tops.
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10
Place the tin in the center rack of the oven and bake for 25 to 30 minutes.
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11
Test for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.
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12
Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
💡 Chef's Tips
Soaking your raisins in hot water for 5 minutes before adding them ensures they stay plump and juicy rather than drying out in the oven. For the best texture, grate your carrots fresh; pre-shredded bagged carrots are too dry and woody for this recipe. Don't overmix the batter once you add the liquid, as this develops gluten and can make the muffins tough instead of tender. You can swap the raisins for dried cranberries or chopped dates if you prefer a different fruity profile. If you like a crunchier top, sprinkle a little demerara sugar or extra chopped nuts over the batter before baking.
🍽️ Serving Suggestions
Serve warm with a generous smear of salted butter or honey cream cheese. Pairs beautifully with a hot cup of Earl Grey tea or a dark roast coffee. Accompany with a side of Greek yogurt and fresh berries for a complete power breakfast. These muffins freeze exceptionally well; just thaw and microwave for 20 seconds for a 'fresh-baked' experience anytime. Serve as part of a brunch spread alongside a savory vegetable frittata.