epicurious5.0
Morning Glory Muffins
The best Morning Glory muffin recipe is packed with tangy pineapple, shredded carrot, apple, raisins, coconut, and warming spices. Bake a glorious batch today!
👥 12 Servings⏱️ Prep & Cook: 1h🔥 Cook: 30 min👤 Laurie Ellen Pellicano📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 350º. Line a standard 12-cup muffin pan with paper liners. Lightly coat flat top of muffin pan with neutral oil to prevent sticking.
2
Combine 1 cup (125 g) all-purpose flour, 1 cup plus 2 Tbsp. (145 g) whole wheat flour, 2 tsp. ground cinnamon, 1 tsp. baking powder, 1 tsp. baking soda, and ½ tsp. kosher salt in a medium bowl.
(125 g) all-purpose flour1 cup. ground cinnamon2 tsp. baking powder1 tsp. baking soda1 tsp
3
Whisk 2 large eggs, ½ cup (100 g) granulated sugar, and ½ cup (100 g) light brown sugar in a large bowl until smooth. Whisk in ¾ cup neutral oil (such as grapeseed or canola) and 2 tsp. vanilla extract. Mix in one 16-oz. can crushed pineapple, drained and squeezed dry. Fold in 1 cup shredded peeled carrot, 1 cup shredded peeled Granny Smith apple, ½ cup golden raisins, ½ cup sweetened coconut flakes, and ½ cup toasted pecans, coarsely chopped.
(125 g) all-purpose flour1 cuplarge eggs2. vanilla extract2 tsp16-oz. can crushed pineapple, drained and squeezed dry1shredded peeled carrot (from about 2 medium or 1 large carrot)1 cupshredded peeled Granny Smith apple (from about 1 apple)1 cup
4
Fold dry ingredients into wet ingredients until just combined and no flour streaks remain. Divide batter evenly among muffin cups, filling them to the brim.
5
Bake muffins, rotating pan after ⏱️ 15 minutes, until the top springs back to the touch or a tester inserted into the center comes out clean, 25–⏱️ 30 minutes. Let cool in pan slightly, then transfer to a wire rack to cool completely. Muffins are best the day they are made and even better if they are still warm.
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