{"id":5314,"date":"2026-02-17T14:12:43","date_gmt":"2026-02-17T14:12:43","guid":{"rendered":"https:\/\/infokothabd.com\/eng\/?p=5314"},"modified":"2026-02-17T14:12:43","modified_gmt":"2026-02-17T14:12:43","slug":"morning-glory-muffins","status":"publish","type":"post","link":"https:\/\/infokothabd.com\/eng\/morning-glory-muffins\/","title":{"rendered":"Morning Glory Muffins"},"content":{"rendered":"

I love making a batch of moist, soft morning glory muffins when I want to sneak more veggies and healthy ingredients into my sons\u2019 meals. The original Morning Glory muffins were created by chef Pam McKinstry, owner of Morning Glory Cafe on Nantucket Island. The hearty muffins are filled with warm spices and plenty of moisture and texture from carrots, apples, raisins, walnuts, and coconut.<\/p>\n

Some whole-grain muffins can be dense and dry, but I\u2019ve tested this recipe to get the perfect bakery-style muffins at home that are moist with big domed muffin tops. These muffins come together in a flash, and they\u2019re so easy to adapt. Plus, they freeze great!<\/p>\n

A reader, Sharon, says: \u201cThe recipe was completely on point in direction. Even though there is a lot going into this muffin it comes out absolutely perfect.\u201d \u2605\u2605\u2605\u2605\u2605<\/p><\/blockquote>\n

\n

Table of Contents<\/h2>\n
    \n
  • Key Ingredients<\/li>\n
  • Easy Substitutions & Variations<\/li>\n
  • The Secret To Domed Muffins<\/li>\n
  • Pro Tips For Making This Recipe<\/li>\n
  • How To Make Morning Glory Muffins<\/li>\n
  • Morning Glory Muffin Recipe<\/li>\n
  • Storing and Freezing<\/li>\n
  • FAQs and Troubleshooting<\/li>\n
  • More Muffin Recipes To Try<\/li>\n<\/ul>\n<\/div>\n

    Key Ingredients<\/h2>\n
    \"Ingredients<\/figure>\n

    These are the main ingredients you need to make these easy morning glory muffins. Don\u2019t let the long ingredient list deter you\u2014they stir together really quickly and have so much texture from the various mix-ins. You can find the full list of ingredients and measurements in the\u00a0recipe card below.<\/p>\n

    \n
    <\/div>\n
    <\/div>\n
    <\/div>\n<\/div>\n

    Flour \u2014<\/strong>\u00a0I love using whole-wheat flour in these muffins, because it contains extra fiber and nutrients from the entire wheat grain, boosting the nutrient-density of these morning glory muffins! In testing, I also found that using only whole wheat flour also added an extra depth of flavor since the flour has a nuttiness to it.<\/p>\n

    Oil \u2014<\/strong>\u00a0oil is a key ingredient for incredibly tender, soft morning glory muffins. I like to use a liquid fat that stays fluid at room temperature because it won\u2019t firm up as the muffins cool. I use vegetable oil, but you can use any liquid oil like avocado oil, olive oil, or melted coconut oil.<\/p>\n

    \n
    <\/div>\n
    <\/div>\n
    <\/div>\n<\/div>\n

    Sugar \u2014<\/strong>\u00a0brown sugar adds sweetness with hints of molasses. Brown sugar is also hygroscopic (thanks to the presence of molasses!), and it helps to keep the muffins moist for several days as the sugar holds onto liquid.<\/p>\n

    Spices \u2014<\/strong>\u00a0ground cinnamon and ginger give these muffins a warm, cozy flavor. They go so well with the carrots and apples!<\/p>\n

    Nuts \u2014\u00a0<\/strong>chopped walnuts add crunch and texture.\u00a0Toasted pecans, chopped pistachios, and chopped almonds are good substitutes.<\/p>\n

    Raisins \u2014<\/strong>\u00a0raisins add extra chewiness and sweetness. You can use dark raisins or golden raisins. Feel free to swap them for other dried fruits like dried cranberries or chopped dried apricots.<\/p>\n

    \n
    <\/div>\n
    <\/div>\n
    <\/div>\n<\/div>\n

    Orange juice \u2014<\/strong>\u00a0adds a bright, citrusy zing. For even more flavor, throw in the zest as well!<\/p>\n

    Other mix-ins \u2014<\/strong>\u00a0carrots, apples, and sweetened shredded coconut are the perfect additions for sweetness and moisture. The carrots and apples keep these muffins from drying out.<\/p>\n

    \"A<\/figure>\n
    \n
    <\/div>\n
    <\/div>\n
    <\/div>\n<\/div>\n

    Easy Substitutions & Variations<\/h2>\n

    I specifically designed this recipe to be easily adaptable! You can swap out many of the ingredients to make the recipe suit your taste or to use what you already have in the pantry.<\/p>\n

      \n
    • Flour swap:<\/strong>\u00a0Replace up to half of the whole wheat flour with all-purpose flour for a lighter, slightly fluffier muffin. Or, replace half of it with rye flour for an earthier flavor with less gluten.<\/li>\n
    • Lighten the fat:<\/strong>\u00a0You can replace half of the oil with Greek yogurt, sour cream, or applesauce.<\/li>\n
    • Seed swap:\u00a0<\/strong>Swap out the walnuts for pumpkin seeds, sunflower seeds, or hemp hearts. Keep the total to \u00bd cup (60g).<\/li>\n
    • Sugar swap:\u00a0<\/strong>Use coconut sugar or maple sugar for a 1:1 alternative to cane sugar. I don\u2019t recommend honey or maple syrup, as it can make the muffins burn on the edges or not rise properly due to the extra moisture.<\/li>\n
    • Vegan morning glory muffins:<\/strong>\u00a0Simply replace the egg with an egg replacer or flax egg.<\/li>\n<\/ul>\n
      \n
      <\/div>\n
      <\/div>\n
      <\/div>\n<\/div>\n
      \"A<\/figure>\n
      \n
      <\/div>\n
      <\/div>\n
      <\/div>\n<\/div>\n

      The Secret To Domed Muffins<\/h2>\n

      It\u2019s so easy to get tall, bakery-style muffins at home! Start in a hotter oven, then drop the temperature for the duration of the bake. The initial blast of extra hot air will get a quick rise from the baking powder to make a tall dome. In order to avoid overbaking or burning, drop the temperature after a few minutes to finish baking the muffins through.<\/p>\n

      Pro Tips For Making This Recipe<\/h2>\n

      Weigh your ingredients for the best results.<\/strong>\u00a0Measuring by volume can vary the amount of an ingredient by a little more or less, but the weight is exact every time. Why does this matter? Using too much flour will yield dry, dense muffins. Using too little can cause them to be gooey in the center. If you don\u2019t have a scale, fluff the flour in its container, spoon it into a measuring cup, and use a knife to level off the top. Fresh vegetables and fruit contain a lot of moisture, and too much can make the muffins dense or gummy.<\/p>\n

      \n
      <\/div>\n
      <\/div>\n
      <\/div>\n<\/div>\n

      Don\u2019t use an electric mixer, or you could over-mix the batter.\u00a0<\/strong>Mix the batter by hand with a whisk and silicone spatula. Over-mixing the batter will over-develop the gluten in the flour, which will cause the muffins to turn out tough instead of fluffy. Plus, this batter is super easy to mix by hand, and you don\u2019t have to get out an appliance!<\/p>\n

      How To Make Morning Glory Muffins<\/h2>\n

      Below, I\u2019ve highlighted portions of the recipe in step-by-step process images along with instructions for making these bakery-style glory muffins. You can find the full set of instructions in the\u00a0recipe card below.<\/p>\n

      <\/figure>\n
      \n
      <\/div>\n
      <\/div>\n
      <\/div>\n<\/div>\n

      1. Chop the walnuts, and grate the carrots and apples using a box grater. Set aside for the moment.<\/p>\n

      2. Whisk together the flour, baking soda, cinnamon, ginger, and salt in a large bowl. Add the raisins and chopped nuts.<\/p>\n

      \"Set<\/figure>\n
      \n
      <\/div>\n
      <\/div>\n
      <\/div>\n<\/div>\n

      3. In a separate bowl, combine the brown sugar, oil, orange juice, eggs, and vanilla extract.<\/p>\n

      4. Stir in the grated carrots, apple, and shredded coconut.<\/p>\n

      \"Set<\/figure>\n
      \n
      <\/div>\n
      <\/div>\n
      <\/div>\n<\/div>\n

      5. Pour the dry ingredients (the flour mixture) into the wet ingredients mixture and fold together, just until no streaks of flour remain. Do not over-mix! (Remember, this can turn muffins from fluffy to dense or gummy.)<\/p>\n

      6. Divide the batter among a 12-cup muffin pan lined with paper liners. Each liner will be completely full. Bake at 425\u00b0F for 7 minutes so the muffins dome up, then reduce the temperature to 350\u00b0F. Continue baking for about 18 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the morning glory muffins cool for a few minutes in the pan, then carefully remove and let cool completely on a wire rack. (Removing them from the pan keeps them from steaming and turning gummy or sticking to the liners.)<\/p>\n

      <\/div>\n
      \n
      \n
      \n
      <\/div>\n<\/div>\n
      Want to save this recipe?<\/div>\n
      Enter your email below & we’ll send it straight to your inbox. Plus you’ll get new recipes from us every week!<\/div>\n
      \n