Name: Morning Glory Muffins
Prep time: 10 min
Cook time: PT-486911H23M47S
Total time: PT-486911H23M47S
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour (or half whole wheat); 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp salt; 1/2 cup granulated or brown sugar; 2 large eggs; 1/2 cup vegetable oil or melted butter; 1 tsp vanilla extract; 1 cup grated carrots; 1 cup grated apple (peeled or unpeeled); 1/2 cup chopped walnuts or pecans; 1/2 cup raisins or golden raisins; 1/4 cup unsweetened shredded coconut (optional); 1 tsp orange or lemon zest (optional)

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A wholesome, warmly spiced muffin packed with grated carrots, apple, nuts, and raisins—these Morning Glory Muffins are bursting with flavor and texture. I love how they’re hearty enough for breakfast yet treat-like enough for a snack or lunchbox pick-me-up.

Why You’ll Love This Recipe

I adore this recipe because it’s nutritious without feeling like a health food. With natural sweetness from fruit, a comforting spice blend, and a tender crumb, these muffins strike just the right balance. They’re perfect when I need something grab-and-go that still feels homemade and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour (or half whole wheat)
baking powder
baking soda
ground cinnamon and nutmeg
salt
granulated sugar or brown sugar
eggs
vegetable oil or melted butter
vanilla extract
grated carrots
grated apple (peeled or unpeeled)
chopped nuts (walnuts or pecans)
raisins or golden raisins
unsweetened shredded coconut (optional)
orange or lemon zest (optional)

Directions

I preheat the oven to 375 °F (190 °C) and line a 12‑cup muffin tin with liners or grease it lightly.
In a large bowl, I whisk together flour, baking powder, baking soda, spices, salt, and sugar until well blended.
In another bowl, I beat eggs with oil (or melted butter) and vanilla extract until combined.
I stir in the grated carrots, grated apple, nuts, raisins, coconut, and citrus zest (if using).
I add the wet ingredients to the dry and stir gently until just combined—being careful not to overmix.
I scoop the batter evenly into the prepared muffin cups, filling them about ¾ full.
I bake for 18–22 minutes, or until a toothpick inserted near the center comes out clean.
I let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling.

Servings and timing

This recipe makes 12 muffins. Prep time is around 10 minutes, baking about 18–22 minutes, and cooling another 5 minutes—so everything’s ready in about 35–40 minutes.

Variations

Fruit swap: I replace raisins with dried cranberries or chopped dates.
Nut-free version: I omit nuts and substitute pumpkin or sunflower seeds for crunch.
Gluten-free: I use a 1:1 gluten-free flour blend and watch bake time—adding a minute or two if needed.
Yogurt-style: I replace half the oil with plain Greek yogurt for extra moisture and tang.
Spice shift: I mix in a pinch of ground ginger or cardamom for a warmer, more aromatic muffin.

Storage/reheating

I store cooled muffins in an airtight container at room temperature for up to 3 days. For longer freshness, I freeze them individually in bags for up to 2 months. To enjoy, I thaw at room temperature or warm in the microwave for 10–15 seconds—still deliciously moist and fresh-tasting.

FAQs

Can I make these ahead for meal prep?

Yes—I bake a batch and store them in the fridge or freezer. They’re easy to grab on busy mornings and stay moist when properly stored.

Do the muffins work without nuts?

Absolutely—I simply leave them out and add seeds or extra fruit for texture instead.

Is it OK to peel the apple before grating?

Yes—peeling gives a smoother texture, but I often leave the peel on for added fiber and color.

What kind of apple is best?

I prefer a tart or sweet-tart apple like Granny Smith or Honeycrisp—it adds brightness without too much sweetness.

How do I prevent them from drying out?

I make sure not to overbake and allow them to cool before sealing. Freezing also locks in moisture beautifully.

Conclusion

Morning Glory Muffins are one of my favorite versatile bakes—nutty, fruity, and just the right bit sweet. They’re easy to make, perfect for on-the-go, and endlessly tweakable. I hope they brighten your mornings the way they do mine!