Ah, the smell of freshly baked muffins in the morning—it’s like a warm hug for your senses. Morning glory muffins are the perfect blend of sweet and spice, with a touch of everything nice. I swear, these little delights are like sunshine in a paper cup, and who couldn’t use a bit of that to kickstart the day?
Steps
- Preheat your oven to 425°F (218°C) and prepare a 12-count muffin pan by spraying it with nonstick spray or lining it with greased cupcake liners. Since the recipe makes 14–16 muffins, have a second pan ready or bake in batches, letting unused batter sit at room temperature.
- In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, salt, and flaxseed. In a separate medium bowl, combine the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla, then whisk in the carrots and apples.
- Pour the wet ingredients into the dry ingredients and gently stir with a wooden spoon or spatula until just combined. Add the raisins and pecans, folding the mixture until there are no visible flour pockets.
- Fill the muffin liners to the top with batter. Bake for 5 minutes at 425°F, then lower the oven temperature to 350°F (177°C) without removing the muffins. Continue baking for about 18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Store any leftovers at room temperature for up to 2 days or refrigerate for up to a week.
Ingredients
- 2 cups (260g) whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/3 cup (35g) ground flaxseed (optional)
- 3 large eggs, at room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (85g) honey
- 1/3 cup (80ml) vegetable oil, canola oil, or melted coconut oil
- 1/3 cup (80g) unsweetened applesauce
- 1 teaspoon orange zest (optional)
- 1/3 cup (80ml) orange juice or pineapple juice
- 1 teaspoon pure vanilla extract
- 2 cups (260g) shredded carrots (about 4 large carrots)
- 1 cup (140g) shredded or grated apple (about 1 large apple)
- 1/2 cup (75g) raisins
- 1/2 cup (64g) chopped unsalted pecans
FAQ
- Are Morning Glory Muffins considered healthy?
- These muffins are generally viewed as a healthier option because they include whole wheat flour, fresh fruits and vegetables, applesauce, flaxseed, and honey. Though they also contain some oil and refined sugar, the balance of wholesome ingredients makes them a nutritious choice.
- Can I make substitutions in the Morning Glory Muffins recipe?
- Yes, there are several substitutions you can try. For example, you can use all-purpose flour instead of whole wheat, swap pecans with other nuts or dried fruits, and replace honey with brown sugar or maple syrup. Just ensure you use the same amount of the substitute ingredient as the original.
- What tools do I need to make these muffins?
- The essential tools include a 12-count muffin pan, muffin liners, a box grater for shredding carrots and apples, mixing bowls, a whisk, and a wooden spoon or silicone spatula for mixing. A cooling rack is also helpful for allowing the muffins to cool properly.
- How should I store Morning Glory Muffins?
- You can keep leftover muffins at room temperature for up to 2 days or refrigerate them for up to a week. For longer storage, freeze the muffins for up to 3 months. Thaw them overnight in the refrigerator and warm them in the microwave if desired before serving.
- Why do you start baking the muffins at a higher temperature?
- Beginning at a higher temperature helps the muffins rise quickly, creating a nice dome shape. After the initial burst of heat, the temperature is reduced to allow the inside to bake thoroughly. This technique ensures the muffins are tall and well-baked.
Tips
- Use a Box Grater: When shredding carrots and apples, a box grater can be invaluable. It not only makes the process quicker but also ensures uniform pieces, which helps with even baking.
- Initial High Temperature Baking: Start baking the muffins at a high temperature of 425°F (218°C) for 5 minutes. This gives the muffins a quick rise, creating a nice, tall dome before reducing the oven temperature for the remainder of the baking time.
- Customize Ingredients: Feel free to tailor the recipe to your taste by substituting ingredients. For instance, you can replace pecans with walnuts or dried cranberries, and switch out orange juice for pineapple juice to add a unique twist.
- Freezing for Later: These muffins freeze well for up to three months. Simply thaw them overnight in the refrigerator and warm them up in the microwave when you’re ready to enjoy them. This makes them a convenient option for busy mornings.
Equipment
- 12-count Muffin Pan: Essential for baking the muffins.
- Muffin Liners: Useful for lining the muffin pan for easy removal and clean-up.
- Box Grater: Needed for shredding carrots and apples.
- Glass Mixing Bowls: For mixing the ingredients.
- Cooling Rack: To cool the muffins after baking.
